Cheesy Chicken & Broccoli Rice Bake

• Chicken breast(500 g)
• Steamed Rice(200 g)
• Broccoli(300 g)
• Onion(1)
• Garlic(2 cloves)
• Butter(2 tbsp)
• All-Purpose Flour(3 tbsp)
• Chicken Broth(400 ml)
• Milk(300 ml)
• Cheddar cheese(200 g)
• Paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(1 tbsp)

Method

1. 1

   Preheat the oven to 190C. Dice {Chicken breast} into bite-size pieces, finely chop {Onion}, mince {Garlic}, and cut {Broccoli} into small florets.

   ~15 min

2. 2

   Heat {Olive oil} in a large oven-safe skillet or saucepan over medium heat. Add the {Chicken breast}, {Onion}, {Paprika}, {Garlic powder}, {Salt}, and {Black pepper}. Cook until the chicken is lightly golden on the outside and the onion has softened. Stir in {Garlic} for the last minute.

   ~10 min

3. 3

   Add {Butter} and let it melt. Stir in {Flour} and cook briefly until it coats everything. Pour in {Chicken Stock} and {Milk}, then stir in the {White rice}. Bring to a gentle simmer, stirring so the rice is evenly distributed.

   ~5 min

4. 4

   Fold in the {Broccoli} and half of the {Cheddar cheese}. Cover tightly with a lid or foil and bake until the rice is tender and most of the liquid is absorbed.

   ~30 min

5. 5

   Uncover, stir well, then scatter over the remaining {Cheddar cheese}. Bake until the top is melted and golden in spots. Rest for a few minutes before serving so the bake sets into a creamy scoopable casserole.

   ~10 min