Chicken Broccoli Rice Casserole

Instructions

1. Step 1

   Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.

2. Step 2

   Bring a small pot of water to a boil. Add the broccoli florets and cook for 2 minutes, just until bright green and slightly tender. Drain well and set aside.

3. Step 3

   Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes until softened.

4. Step 4

   Add the minced garlic and cook for about 30 seconds, stirring constantly.

5. Step 5

   Sprinkle the flour over the onion mixture and stir continuously for 1 minute.

6. Step 6

   Slowly whisk in the chicken broth, followed by the milk. Add the garlic powder, onion powder, salt, black pepper, and dried thyme.

7. Step 7

   Cook for 3 to 5 minutes, stirring frequently, until the sauce begins to thicken.

8. Step 8

   Reduce the heat to low. Stir in 1 cup of the shredded cheddar cheese and the sour cream until smooth and creamy. Remove from the heat.

9. Step 9

   Add the cooked white rice, cooked chicken breast, broccoli florets, and Parmesan cheese to a large mixing bowl. Pour the cheese sauce over the mixture and gently stir until everything is evenly coated.

10. Step 10

    Transfer the mixture to the prepared baking dish and spread it evenly.

11. Step 11

    Sprinkle the remaining 1/2 cup shredded cheddar cheese over the casserole.

12. Step 12

    In a small bowl, combine the panko breadcrumbs with 1 tablespoon melted butter. Sprinkle the breadcrumb mixture evenly over the cheese.

13. Step 13

    Bake uncovered for 25 to 30 minutes, until the casserole is hot and bubbling around the edges and the topping is lightly golden.

14. Step 14

    Let the casserole rest for 5 minutes before serving.