Ingredients:

  • 3 cups (450g) cooked long-grain white rice
  • 3 cups (420g) shredded rotisserie chicken, skin removed
  • 2 cups (180g) fresh broccoli florets, finely chopped
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (24g) all-purpose flour
  • 1.5 cups (350ml) low-sodium chicken bone broth
  • 1 cup (240ml) 2% milk
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1.5 cups (170g) sharp white cheddar cheese, freshly shredded
  • 1/2 cup (50g) panko breadcrumbs
  • 1 tbsp (14g) melted butter

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease a 9x13 inch casserole dish.
  2. In a large mixing bowl, combine the cooked rice, shredded rotisserie chicken, and chopped broccoli florets.
  3. In a medium saucepan over medium heat, melt 3 tbsp of butter. Whisk in the flour and cook for 2 minutes until nutty and fragrant.
  4. Slowly whisk in the chicken bone broth and milk. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove the sauce from heat. Whisk in the garlic powder, smoked paprika, salt, pepper, and Greek yogurt until smooth. Stir in 1 cup of the shredded cheddar cheese until melted.
  6. Pour the cheese sauce over the chicken and rice mixture. Toss well to combine, then transfer to the prepared baking dish.
  7. Top with the remaining 1/2 cup of cheese. In a small bowl, mix panko breadcrumbs with 1 tbsp melted butter and sprinkle over the top.
  8. Bake for 25 minutes until the sauce is bubbling and the topping is golden-brown.