Ingredients:

  • 2 cups (400g) cooked chicken, diced
  • 2 cups (350g) cooked long-grain rice
  • 2 cups (225g) fresh broccoli florets OR 20 ounces (567g) frozen broccoli florets, thawed
  • 1 medium onion, chopped (about 1 cup/150g)
  • 2 tablespoons (30ml) olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg (optional)
  • 3 cups (300g) shredded cheddar cheese
  • 1/2 cup (50g) bread crumbs (optional)
  • 2 tablespoons (28g) melted butter (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, heat olive oil over medium heat. Add onion and sauté until softened and translucent.
  3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until thickened. Stir in salt, pepper, and nutmeg (if using). Remove from heat and stir in cheddar cheese until melted and smooth.
  4. In a large bowl, combine cooked chicken, rice, broccoli, and sautéed onions.
  5. Pour the cheese sauce over the chicken mixture and stir to combine everything, ensuring ingredients are well coated.
  6. Pour the mixture into a prepared baking dish.
  7. If using, combine bread crumbs and melted butter in a small bowl. Sprinkle over the casserole.
  8. Bake for 25-30 minutes, or until golden brown and bubbly.
  9. Let cool for a few minutes before serving.