Ingredients:

  • 3 cups (approx. 450 g) cooked, shredded or cubed chicken breast/thighs
  • 4 cups (approx. 400 g) fresh broccoli florets, lightly blanched or steamed
  • 3 cups (approx. 500 g) cooked long-grain white rice
  • 4 tablespoons (56 g) unsalted butter
  • ½ medium yellow onion, finely minced
  • 2 cloves garlic, minced
  • ½ cup (60 g) all-purpose flour
  • 2 cups (475 ml) whole milk, warmed slightly
  • 1 cup (235 ml) low sodium chicken stock
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups (approx. 220 g) sharp cheddar cheese, grated
  • 4 ounces (115 g) full fat cream cheese, softened and cut into cubes
  • 2 tablespoons fresh parsley, chopped
  • ½ cup (approx. 55 g) grated sharp cheddar (for topping)
  • ¼ cup (30 g) Panko breadcrumbs
  • 1 tablespoon (14 g) melted butter

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch casserole dish lightly.
  2. Blanch Broccoli: Bring a small pot of salted water to a boil. Add the broccoli florets and cook for 2–3 minutes until al dente. Immediately drain and plunge into ice water to stop cooking. Drain thoroughly.
  3. Combine Main Components: In a large mixing bowl, combine the pre-cooked chicken, blanched broccoli, and cold cooked rice. Set aside.
  4. Sauté Aromatics: In a large saucepan, melt the 4 tablespoons of butter over medium heat. Add the minced onion and sauté until softened (about 3 minutes). Add the garlic and cook for 1 minute until fragrant.
  5. Create the Roux: Sprinkle the ½ cup of flour over the butter and aromatics. Whisk constantly for 1–2 minutes until a smooth, thick, nutty-smelling paste forms.
  6. Form the Béchamel: Gradually whisk in the warmed milk, a little at a time, ensuring the mixture remains smooth. Once all milk is incorporated, whisk in the chicken stock.
  7. Simmer and Thicken: Bring the sauce to a gentle simmer, stirring frequently. Reduce the heat and cook until the sauce coats the back of a spoon thickly (about 5 minutes). Add salt, pepper, and dried thyme.
  8. Melt in Cheese: Remove the saucepan from the heat. Stir in the softened cream cheese until fully melted and smooth. Add the 2 cups of grated sharp cheddar cheese in handfuls, stirring until the sauce is uniform and velvety.
  9. Combine Casserole: Pour the finished cheese sauce over the chicken, rice, and broccoli mixture in the mixing bowl. Fold gently until everything is evenly coated. Stir in the 2 tablespoons of chopped fresh parsley.
  10. Transfer the mixture into the prepared casserole dish, spreading it into an even layer.
  11. Prepare Topping: In a small bowl, toss the ¼ cup panko breadcrumbs with the 1 tablespoon of melted butter until coated.
  12. Top: Sprinkle the remaining ½ cup of grated cheddar evenly over the casserole surface, followed by the buttered panko breadcrumbs.
  13. Bake: Bake for 30–35 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
  14. Rest: Remove from the oven and let the casserole rest for 5–10 minutes before serving. This allows the creamy filling to set up properly for clean serving.