Ingredients
Scale
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups (8 ounces) sharp cheddar
- Salt and pepper (to taste)
- 4 cups cubed cooked chicken (approx. 3 chicken breasts)
- 4 cups broccoli florets cut into small pieces (about 1 pound)
- 2 cups cooked rice
- FOR THE TOPPING
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons butter, melted
- 1 cup plain or Panko breadcrumbs or crushed Ritz crackers or Corn Chex (for Gluten Free)
Instructions
- Preheat oven to 400 degrees F.
- Butter a 9×13-inch casserole dish.
- In the medium sauce pan, melt the 3 tablespoons of butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
- Once the sauce comes to a simmer, whisk in the cheddar cheese, adding a handful at a time and whisking until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
- Add the chicken, broccoli, and rice to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
- In a small bowl, mix the melted butter with the breadcrumbs (or Ritz crackers/ corn Chex).
- Sprinkle the casserole with the reserved ½ cup of shredded cheese. Sprinkle the crumb mixture on top of the cheese.
- Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.