Ingredients:

  • 3 cups cooked, diced or shredded chicken breast/thighs (450 g)
  • 3 cups cooked long-grain white rice (525 g)
  • 4 cups fresh broccoli florets (400 g)
  • 1 small Yellow Onion, finely diced (100 g)
  • 2 cloves Garlic, minced (10 g)
  • 4 tbsp Unsalted Butter (for roux base)
  • 4 tbsp All-purpose flour (plain flour)
  • 1 cup Chicken Stock, low sodium (240 ml)
  • 2 cups Whole Milk, full-fat (480 ml)
  • 2 cups Sharp Cheddar Cheese, freshly grated (225 g)
  • 1/2 cup Parmesan Cheese, finely grated (50 g)
  • 1 tsp Salt (Kosher or Sea)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 tsp Dijon Mustard
  • Pinch Nutmeg, freshly grated
  • 1 cup Panko Breadcrumbs (50 g)
  • 2 tbsp Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch casserole dish.
  2. Blanch the broccoli: Bring a pot of salted water to a boil. Drop in the broccoli florets and blanch for exactly 2 minutes. Immediately drain and plunge into an ice bath to stop the cooking process. Drain well.
  3. Sauté Aromatics: In a large saucepan, melt 1 tablespoon of the butter over medium heat. Add the diced onion and cook until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Set aside.
  4. Make the Roux: Return the saucepan to medium-low heat. Add the remaining 3 tablespoons of butter. Once melted, whisk in the 4 tablespoons of all-purpose flour. Cook, stirring constantly, for 2-3 minutes until the mixture turns pale blonde and smells slightly nutty.
  5. Add Liquids: Slowly whisk in the cold chicken stock until smooth, followed by the whole milk. Increase the heat to medium and continue whisking until the mixture thickens significantly and begins to bubble gently (about 5-7 minutes).
  6. Season and Cheese: Remove the sauce from the heat. Stir in the Dijon mustard, nutmeg, salt, and pepper. Gradually fold in the grated Cheddar and Parmesan cheese until completely melted and smooth.
  7. Combine Filling: In a large mixing bowl, gently combine the cooked rice, blanched broccoli, shredded chicken, and the sautéed onions/garlic. Pour the entire cheese sauce over the mixture. Fold everything together carefully until all components are evenly coated.
  8. Mix and Transfer: Transfer the filling into the prepared casserole dish.
  9. Prepare Topping: In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle evenly over the top of the casserole.
  10. Bake: Bake for 35–40 minutes, or until the sauce is bubbling around the edges and the topping is golden brown and crisp.
  11. Rest: Remove from the oven and let rest for 5–10 minutes before serving. This allows the casserole to set up nicely.