Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 3 cups fresh broccoli florets, bite-sized
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cups cooked long-grain white rice
  • 1 cup chicken broth, low sodium
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Sauté the diced onion and chicken cubes in a skillet over medium-high heat until the chicken is no longer pink and the onions are translucent.
  2. Stir in the minced garlic and paprika, cooking for approximately 60 seconds until the aroma becomes fragrant.
  3. Melt the butter in the same pan, whisking in the flour to create a golden paste (roux).
  4. Slowly pour in the milk and chicken broth, whisking constantly until the sauce thickens into a velvety consistency. Fold in the shredded cheddar until melted and smooth.
  5. Combine the cooked rice, sautéed chicken mixture, and raw broccoli florets in a 9x9 inch baking dish.
  6. Pour the cheese sauce over the top, stirring gently to coat all ingredients. Sprinkle the surface with grated Parmesan.
  7. Bake at 375°F (190°C) for 15-20 minutes, or until the top is bubbling and a deep golden-brown.