Ingredients:

  • 1.5 lbs cooked rotisserie chicken, shredded
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken bone broth
  • 4 cups fresh broccoli florets
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2.5 cups sharp white cheddar cheese, freshly grated
  • 1 tsp smoked paprika
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup buttery round crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large pot, combine the uncooked long-grain white rice and chicken bone broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. In the final 3 minutes of cooking, place the fresh broccoli florets on top of the rice and replace the lid to steam.
  3. While rice cooks, melt 4 tablespoons of butter in a large saucepan over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add minced garlic and cook for 30 seconds until fragrant.
  4. Whisk in the flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk until the sauce is smooth and thickened.
  5. Remove the sauce from heat. Stir in 2 cups of the shredded cheddar cheese, smoked paprika, dry mustard, salt, and pepper until the cheese is melted and the sauce is velvety.
  6. In the prepared baking dish, combine the cooked rice, steamed broccoli, shredded rotisserie chicken, and the cheese sauce. Toss gently to ensure everything is evenly coated.
  7. Mix the crushed crackers with 2 tablespoons of melted butter. Sprinkle the remaining 0.5 cup of cheese over the casserole, followed by the buttery cracker topping.
  8. Bake for 15-20 minutes until the sauce is bubbling and the cracker topping is golden brown and shattered-crisp.