Chicken and Broccoli Throwback Casserole Recipe

Ingredients:

• 3 tablespoons unsalted butter
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 1 pound boneless, skinless chicken breasts, diced (1/2-inch)
• Salt
• Pepper
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 1/2 cup long-grain rice
• 2 cups small broccoli florets
• 1 1/2 cups shredded cheddar cheese (divided use)
• 1/4 cup butter, melted
• 1 cup panko

Directions:

1. In a large, oven-safe pan, melt butter over medium heat. Add onion and cook until soft, stirring occasionally. Add garlic and chicken. Sprinkle with 1 tsp salt and 1/4 tsp pepper. Stir and cook for about a minute.
2. Add flour. Stir and cook an additional minute. Slowly pour in chicken broth while stirring and scraping up flour. Add milk, rice, and another 1 tsp salt and 1/4 tsp pepper. Stir and scrape bottom and sides of pan. Increase heat to medium-high and bring to a simmer. Cover, reduce heat to low, and cook for 12 minutes.
3. Add broccoli and 1 cup cheese to pot. Stir and cover. Cook for an additional 3 minutes.
4. While broccoli is cooking, turn on oven broiler. Place panko and 1/4 tsp salt in small bowl. Drizzle 1/4 cup melted butter over panko and mix with a fork to combine. Remove lid from pot. Sprinkle with buttered panko. Broil for 2-3 minutes or until topping is brown.