Creamy Chicken Broccoli Rice Casserole No Soup Needed

Instructions:

1. Combine rice, broth, oil, salt, and pepper in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, garlic powder, onion powder, salt, and pepper. Cook until chicken is cooked through and lightly browned. Add broccoli florets and cook until tender-crisp, about 5-7 minutes.
3. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until slightly thickened.
4. Stir in Dijon mustard, nutmeg, and cream cheese until smooth and melted. Remove from heat and stir in cheddar cheese and 1/4 cup Parmesan cheese until melted and smooth.
5. Spread cooked rice evenly in the bottom of the baking dish. Top with the chicken and broccoli mixture. Pour the creamy cheese sauce over the top, ensuring everything is evenly coated.
6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the casserole.
7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown and bubbly. Sprinkle with remaining Parmesan cheese during the last 5 minutes of baking.
8. Let the casserole rest for 5-10 minutes before serving.