Cheesy Chicken Broccoli Rice Casserole by Maryswholelife

Ingredients

• 1.5 lbs boneless skinless chicken breast, diced into 1-inch pieces
• 2 cups long-grain white rice, cooked
• 3 cups broccoli florets, chopped small
• 1 cup chicken broth
• 1 cup whole milk
• 2 tbsp butter
• 2 tbsp all-purpose flour (or gluten-free flour blend)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1.5 cups shredded sharp cheddar cheese, divided
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large oven-safe skillet over medium-high heat. Season diced chicken with garlic powder, onion powder, paprika, salt, and pepper, then add to the pan. Cook 5–7 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
2. Reduce heat to medium. Add butter to the same skillet and let it melt, about 30 seconds. Whisk in flour and cook 1 minute until lightly golden.
3. Slowly pour in chicken broth and milk, whisking constantly to prevent lumps. Simmer 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
4. Stir in broccoli florets and cook 3–4 minutes until just tender-crisp.
5. Add cooked rice and reserved chicken back into the skillet, stirring to combine everything evenly with the sauce.
6. Stir in 1 cup of shredded cheddar until melted and smooth, about 1 minute. Taste and adjust seasoning.
7. Sprinkle remaining 1/2 cup cheddar over the top and broil on high for 2–3 minutes until bubbly and golden. Serve immediately.