Servings: 6-8 servings (10 cups) 1x
Ingredients
- ¼ cup unsalted butter (½ stick)
- ⅓ cup all-purpose flour or gluten-free flour blend*
- 3 cups milk of choice (we used 2% dairy milk)
- 1 cup low-sodium chicken broth or vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine salt
- 1 teaspoon Dijon mustard
- ½ teaspoon dried thyme
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- 8 ounces shredded sharp cheddar cheese (2 ½ – 2 ¾ cups), plus more for topping
- 1 (16-ounce) bag frozen broccoli florets
- 12 ounces cooked chicken, shredded or cut into bite-sized pieces (about 2 ½ cups)
- 3 cups cooked rice (basmati, jasmine, or brown rice)**
- Optional garnish: chopped parsley or thyme leaves, cracked black pepper, or crushed red pepper flakes
Instructions
- Place a large skillet over medium-high heat. Add the butter. When the butter is melted, sprinkle the flour over the butter and whisk continuously for 30 seconds.
- Reduce the heat to low and add the milk, 1 cup at a time, whisking slowly and continuously after each addition until all of the milk has been added.
- Next whisk in the broth. Then stir in the garlic powder, onion powder, salt, mustard, thyme, paprika, and black pepper.
- Increase the heat to medium-high and allow the mixture to come to a boil for 1 minute, stirring constantly until thickened. Remove from the heat.
- Add the shredded cheese to the sauce; stir until melted and smooth.
- Return the skillet to medium-high heat and add the frozen broccoli, cooked chicken, and cooked rice to the skillet and stir until well combined.
- Continue cooking, stirring occasionally, for 8-10 minutes or until the broccoli is heated through and the rice is tender.
- Top with additional cheese, if desired, and cover for 2-3 minutes or until the cheese is melted.
- Uncover, remove from heat, let sit for 5-10 minutes to thicken up and cool slightly before eating.
- Garnish, if desired, and serve.
Notes
*May use unbleached all-purpose flour or a gluten-free flour blend. For gluten-free flour, we recommend King Arthur Gluten Free 1:1 Measure For Measure Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
**May use 2 (8-9 ounce) microwaveable packages of pre-cooked shelf-stable jasmie, basmati, or brown rice (such as Tasty Bite brand, Good & Gather brand, or Thrive Market brand) OR 3 cups of frozen rice (can add it thawed or still frozen)
Nutrition Information
- Serving Size: 1/8 of recipe (~1 1/4 cups)
- Calories: 356
- Fat: 18 g
- (Sat Fat: 10 g)
- Sodium: 889 mg
- Carbohydrate: 27 g
- (Fiber: 3 g
- Sugar: 5 g)
- Protein: 24 g
- Cholesterol: 76 mg