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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 400°F and lightly grease a 9 x 13 baking dish, set aside.
Step 2
Cook broccoli by placing in a microwave bowl and covering. Microwave for 3½ to 4 minutes until broccoli is tender and bright green. Do not overcook. (Alternatively, bring a large pot of water to a boil, add broccoli and cook for 4 minutes until broccoli is bright green and tender. Remove with a slotted spoon and let drain thoroughly before adding to recipe.)
Step 3
In a large deep skillet or dutch oven, melt butter and olive oil together over medium heat. Add the diced onions and cook, stirring frequently, until translucent, about 6 to 8 minutes.
Step 4
Stir in rice and garlic and continue cooking, stirring continuously, for about 1 minute.
Step 5
Add in the chicken stock, half and half and salt and stir to combine. Bring the mixture to a boil and then reduce the heat to medium low. Cook, stirring frequently, until the rice is tender, about 22 to 25 minutes. Remove from heat.
Step 6
Carefully stir in the cooked broccoli, grated cheddar cheese and Parmesan cheese making sure to evenly distribute the ingredients.
Step 7
Transfer to the prepared baking dish (or, if using an oven safe skillet, consider baking it right in the skillet) and prepare the topping.
Step 8
In a small bowl, stir to combine the melted butter, Panko breadcrumbs, smoked paprika and Parmesan cheese. Sprinkle the topping over the casserole.
Step 9
Bake the casserole for 15 to 20 minutes or until golden brown and bubbling. Remove and let rest for 5 minutes before serving.
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