Ingredients:

  • 3 cups (450g) cooked long-grain white rice
  • 3 cups (400g) cooked chicken breast, cubed or shredded
  • 4 cups (340g) fresh broccoli florets
  • 1.5 cups (170g) sharp cheddar cheese, freshly shredded
  • 1/4 cup (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1.5 cups (365g) whole milk, room temperature
  • 1 cup (240g) low-sodium chicken stock
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup (80g) crushed Ritz-style crackers
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch ceramic baking dish. Bring a small pot of salted water to a boil.
  2. Blanch the broccoli florets in the boiling water for exactly 60 seconds. Immediately transfer them to an ice bath, drain, and pat thoroughly dry to maintain color and texture.
  3. In a heavy-bottomed saucepan, melt 1/4 cup butter over medium heat. Whisk in the flour and cook for 2 minutes to create a roux. Gradually stream in the milk and chicken stock while whisking constantly.
  4. Continue cooking the sauce until it thickens enough to coat the back of a spoon. Stir in the garlic powder, onion powder, smoked paprika, salt, pepper, and 1 cup of the shredded cheddar until smooth.
  5. In the prepared baking dish, combine the cooked rice, cooked chicken, and blanched broccoli. Pour the cheese sauce over the top and fold gently to ensure everything is evenly coated.
  6. Mix the crushed crackers with 2 tablespoons of melted butter. Sprinkle the remaining 1/2 cup of cheese over the casserole, then top with the buttery cracker crumbs.
  7. Bake for 20-25 minutes until the sauce is bubbling and the cracker crust is a deep golden brown. Let rest for 5 minutes before serving.