Ingredients:

  • 1.4 kg (3 pounds) boneless, skinless chicken breasts, cut into 2.5cm (1-inch) cubes
  • 1 tbsp olive oil
  • 1 medium onion, chopped (approx. 120g)
  • 2 cloves garlic, minced
  • 1 cup (approx. 200g) long-grain white rice, uncooked
  • 2 cups (475ml) chicken broth (low sodium preferred)
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 6 tbsp (85g) unsalted butter
  • 6 tbsp all-purpose flour
  • 3 cups (710ml) whole milk
  • 1 tsp Dijon mustard
  • 450g (1 pound) cheddar cheese, shredded, divided (about 3 cups)
  • 225g (8 ounces) Monterey Jack cheese, shredded (about 2 cups)
  • ½ cup (approx. 50g) panko breadcrumbs
  • 2 tbsp melted butter

Instructions:

  1. Heat olive oil in a large skillet. Sauté chicken until lightly browned. Add onion and garlic; cook until softened. Season with salt, pepper, thyme, and rosemary.
  2. Add uncooked rice and chicken broth to the skillet. Bring to a boil, then reduce heat and simmer, covered, until rice is nearly cooked, about 15-20 minutes.
  3. Melt butter in a separate saucepan. Whisk in flour and cook for 1-2 minutes to create a roux. Gradually whisk in milk, stirring constantly until thickened.
  4. Remove from heat and stir in Dijon mustard, half of the cheddar cheese, and half of the Monterey Jack cheese until melted and smooth.
  5. Pour the cheesy sauce over the chicken and rice mixture. Stir to combine.
  6. Pour the mixture into a greased 9x13 inch baking dish.
  7. Sprinkle the remaining cheddar and Monterey Jack cheese over the top. If using, toss panko breadcrumbs with melted butter and sprinkle over the cheese.
  8. Bake in a preheated oven at 175°C (350°F) for 25-30 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.