Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1.5 cups long-grain white rice, rinsed
  • 4 cups fresh broccoli florets
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 2.5 cups sharp cheddar cheese, freshly shredded
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup Ritz-style crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 180°C. In a large skillet over medium-high heat, brown the chicken pieces until a golden crust forms. Remove chicken from the pan and set aside.
  2. In the same skillet, melt 4 tablespoons butter and sauté the diced onion and minced garlic in the residual fat until translucent and fragrant.
  3. Whisk in the flour to create a roux and cook for 1 minute. Slowly whisk in the milk and chicken broth until the sauce thickens. Stir in 2 cups of the shredded cheddar cheese, paprika, onion powder, salt, and pepper until smooth.
  4. In a 9x13 inch baking dish, combine the uncooked rinsed rice, seared chicken, and the cheese sauce. Stir to ensure rice is fully submerged. Add the broccoli florets. Cover tightly with aluminum foil.
  5. Bake for 30 minutes. Remove from oven, uncover, and add the remaining 0.5 cup of cheese.
  6. Mix the crushed crackers with 2 tablespoons of melted butter and sprinkle over the top. Return to the oven uncovered for 15 minutes or until the rice is tender and the topping is golden brown.