Ingredients:

  • 3 cups Cooked Long-Grain Rice (Cooled)
  • 3 cups Cooked Chicken Breast/Thighs (Shredded or diced)
  • 4 cups Fresh Broccoli Florets (Trimmed)
  • 4 Tbsp Unsalted Butter (for sauce)
  • 4 Tbsp All-Purpose Flour
  • 1 cup Low-Sodium Chicken Stock (Warmed)
  • 1 cup Whole Milk or Half-and-Half (Warmed)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 2 cups Sharp Mature Cheddar Cheese (Grated, divided)
  • Salt and Black Pepper to taste
  • 1/2 cup Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter (melted, for topping)

Instructions:

  1. Blanch the Broccoli: Bring a small pot of salted water to a rolling boil. Drop the broccoli florets in and cook for 2 minutes exactly. Drain immediately and plunge into an ice bath to halt cooking and maintain color. Set aside.
  2. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  3. Combine Base Ingredients: In a very large bowl, gently combine the cooked rice, shredded chicken, and blanched broccoli.
  4. Make the Roux: In a saucepan, melt the 4 Tbsp of butter over medium heat. Once melted, whisk in the flour until a thick paste forms (the roux). Cook for 1 minute, stirring constantly, until pale golden.
  5. Add Liquids: Slowly pour in the warm chicken stock while whisking continuously to avoid lumps. Once smooth, slowly incorporate the warm milk/half-and-half, continuing to whisk until the mixture begins to simmer and thicken (about 3-4 minutes).
  6. Season and Melt Cheese: Remove the pan from the heat. Stir in the Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper. Add 1 1/2 cups of the grated Cheddar cheese and stir until completely smooth and melted.
  7. Mix the Filling: Pour the entire cheese sauce over the rice, chicken, and broccoli mixture in the large bowl. Stir gently until everything is evenly coated.
  8. Transfer to Dish: Pour the mixture into the prepared casserole dish, spreading it into an even layer.
  9. Prepare Topping: In a small bowl, toss the Panko breadcrumbs with the 2 Tbsp of melted butter. Sprinkle the remaining 1/2 cup of Cheddar over the casserole mixture first, then top evenly with the buttered Panko.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly around the edges and the Panko topping is deep golden brown and crisp.
  11. Rest: Let the casserole rest on the counter for 5 to 10 minutes before serving. This allows the sauce to set up properly.