Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 cups (400g) long-grain white rice, uncooked (rinsed)
  • 3 cups (450g) fresh broccoli florets, bite-sized
  • 2 cups (480ml) chicken broth, low sodium
  • 1 cup (240ml) whole milk
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/2 cup (120g) sour cream
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (30g) unsalted butter, melted

Instructions:

  1. In a 9x13 inch baking dish, whisk together the chicken broth, milk, sour cream, garlic powder, onion powder, paprika, salt, and pepper until the mixture is smooth.
  2. Fold in the uncooked rinsed rice, cubed chicken breast, and broccoli florets, stirring gently to ensure every piece is submerged in the liquid.
  3. Stir in one cup of the shredded cheddar cheese until evenly distributed.
  4. Smooth the top of the casserole with a spatula, drizzle the melted butter evenly across the surface, and sprinkle the remaining one cup of cheddar cheese over the top.
  5. Cover tightly with aluminum foil and bake at 375°F (190°C) for 30 minutes.
  6. Remove the foil and bake for another 15 minutes until the cheese is bubbling and mahogany-colored.