Ingredients
Method
Prep & Blanch Broccoli
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic baking dish with olive oil or butter.
- Bring a pot of salted water to a rolling boil. Drop in broccoli florets for exactly 90 to 120 seconds until vibrant green and tender-crisp. Drain immediately and plunge into cold ice water to halt cooking; drain thoroughly and pat dry with paper towels.
Craft the Velvety Cheddar Roux Sauce
- Melt 4 tablespoons butter in a large deep skillet or Dutch oven over medium heat. Whisk in all-purpose flour and cook for 1 to 2 minutes until bubbling, fragrant, and lightly golden to eliminate raw flour taste.
- Gradually pour in chicken bone broth and whole milk while whisking constantly to prevent lumps. Simmer gently for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
- Remove skillet from heat. Stir in garlic powder, onion powder, smoked paprika, salt, and black pepper. Add 2 cups of the grated cheddar cheese and 0.25 cup parmesan cheese, stirring until completely melted into a silky, luscious cheese sauce.
Combine & Assemble
- To the skillet with the cheese sauce (or in a large mixing bowl), fold in the cooked jasmine rice, shredded cooked chicken breast, and blanched broccoli florets until every single grain of rice is lavishly coated.
- Spread the mixture evenly into the prepared 9x13-inch baking dish. Sprinkle the remaining 0.5 cup cheddar cheese and remaining parmesan across the top.
Top with Herb Panko & Bake
- In a small bowl, toss panko breadcrumbs with 2 tablespoons melted butter, fresh parsley, and 0.25 tsp garlic powder. Scatter evenly over the cheese layer.
- Bake uncovered at 375°F (190°C) for 20 to 25 minutes, until the sauce is vigorously bubbling around the edges and the panko crust turns deep golden and shatteringly crisp. Broil for 1 to 2 minutes if deeper golden color is desired.
- Rest for 8 to 10 minutes before scooping to allow the creamy cheddar sauce to set slightly. Garnish with chopped fresh parsley and serve warm!