Ingredients
-
2 cups cooked long-grain white rice (preferably day-old)
-
1 lb boneless, skinless chicken breast, cut into ½-inch pieces
-
2 tablespoons olive oil
-
1 small onion, diced
-
2 carrots, diced
-
2 cloves garlic, minced
-
2 tablespoons unsalted butter
-
2 tablespoons all-purpose flour
-
1 cup chicken broth
-
1 cup whole milk
-
½ teaspoon smoked paprika
-
Salt and black pepper, to taste
-
1½ cups shredded sharp cheddar cheese, divided
-
2 cups frozen broccoli florets, thawed and chopped
Instructions
-
Preheat Oven:
Preheat oven to 350°F. Grease a 9×13-inch baking dish. -
Cook the Chicken:
In a large skillet, heat 1 tablespoon olive oil over medium heat.
Add diced chicken, season with salt and pepper, and cook until no longer pink.
Transfer to a plate and set aside. -
Sauté the Veggies:
Add the remaining tablespoon of olive oil to the skillet.
Sauté diced onion and carrots until soft.
Add garlic and cook 1 more minute. -
Make the Sauce:
Add butter to the skillet. Once melted, stir in the flour and cook for 1 minute.
Slowly whisk in chicken broth and milk. Cook until thickened, stirring constantly.
Add smoked paprika, salt, and pepper to taste. -
Stir Everything Together:
Remove from heat and stir in 1 cup shredded cheddar until melted.
Add cooked rice, chicken, and chopped broccoli. Mix until everything is well coated. -
Assemble and Bake:
Pour the mixture into the prepared dish and spread evenly.
Top with the remaining ½ cup cheddar.
Bake for 25-30 minutes, until hot and bubbly. -
Serve:
Let rest a few minutes before serving. Enjoy warm!