Cheesy Chicken and Broccoli Rice Casserole

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• 2 cup cooked long-grain white rice
• 20 oz cooked chickenshredded or cubed
• 4 cup broccoli floretscut small
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 2 cup whole milk
• 6 oz sharp cheddargrated
• 1 tsp onion powder
• 8 tbsp panko breadcrumbs
• Kosher salt and black pepperto taste

Instructions

Amounts and pan sizes below are written for 4 servings and update with your serving size. Tap a step to keep your place — the rest gently fades back.

1. 01Step 1 — Heat the oven and blanch the broccoliHeat the oven to 375°F. Boil 4 cup broccoli florets in salted water for 2 minutes, then drain well — wet broccoli waters down the sauce.
2. 02Step 2 — Make the cheese sauceMelt ¼ cup butter over medium heat (about 300°F), whisk in ¼ cup flour and cook 1 minute. Add 2 cup milk in two pours, whisking smooth, and simmer 3 minutes until it coats the back of a spoon.
3. 03Step 3 — Melt in the cheddarOff the heat, stir in 6 oz grated cheddar, 1 tsp onion powder, ½ tsp salt and black pepper until smooth. Keep it below 180°F so the cheese stays silky.
4. 04Step 4 — Fold and fillFold 2 cup cooked rice, 20 oz chicken and the broccoli into the sauce. Spread into a buttered baking dish sized so the mixture sits about 1 1/2 inches deep, and top with ½ cup panko.
5. 05Step 5 — BakeBake 25 to 30 minutes at 375°F, until the edges bubble and the top is golden. Rest 10 minutes before serving so it sets enough to scoop.