Ingredients:

  • 2 cups cooked chicken, shredded (about 450g)
  • 4 cups fresh broccoli florets (about 300g)
  • 1 cup cooked rice (about 180g, optional)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (30g)
  • 2 cups milk (480ml)
  • 2 cups shredded cheddar cheese (about 200g)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup breadcrumbs (about 100g)
  • 2 tablespoons melted butter (30g)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Grease the baking dish with cooking spray or butter.
  3. In a saucepan, melt butter over medium heat, then whisk in the flour to create a roux.
  4. Gradually add milk while whisking continuously until thickened.
  5. Reduce heat, add cheese, garlic powder, onion powder, salt, and pepper; stir until smooth.
  6. In a large bowl, combine cooked chicken, broccoli, and rice (if using).
  7. Pour cheese sauce over the mixture and stir until well coated.
  8. Transfer the mixture to the prepared baking dish.
  9. In a separate bowl, combine breadcrumbs with melted butter, then sprinkle over the casserole.
  10. Bake for 30 minutes or until golden and bubbly.
  11. Let cool for a few minutes before serving.