Ingredients:

  • 1.5 lbs chicken breast, diced into 1-inch cubes
  • 4 cups fresh broccoli florets
  • 3 cups cooked long-grain white rice
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 2.5 cups whole milk, warmed
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp Dijon mustard
  • 0.5 tsp garlic powder
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 sleeve Ritz-style crackers, crushed
  • 3 tbsp unsalted butter, melted
  • 1 pinch smoked paprika

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease your 9x13 baking dish with a little butter.
  2. In a large heavy-bottomed saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a light roux.
  3. Slowly pour in the warmed milk while whisking constantly. Continue to simmer and whisk until the sauce thickens enough to coat the back of a spoon.
  4. Remove the saucepan from the heat. Stir in the Dijon mustard, garlic powder, nutmeg, salt, pepper, and the grated cheddar cheese until the sauce is smooth and emulsified.
  5. In a large mixing bowl, combine the cooked rice, diced chicken breast, and fresh broccoli. Pour the cheese sauce over the mixture and fold gently until every ingredient is evenly coated.
  6. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
  7. In a small bowl, toss the crushed crackers with 3 tablespoons of melted butter and a pinch of smoked paprika. Sprinkle this topping evenly over the casserole.
  8. Bake for 25 minutes until the sauce is bubbling at the edges and the cracker crust has reached a deep golden brown.