Step 1

Clean chicken breast, pat it dry with kitchen paper towel. Cut into small bite size pieces. To the chicken add a pinch of salt and freshly ground pepper, Italian seasoning and ½ teaspoon cayenne pepper. Mix well to coat evenly.

Step 2

Heat olive oil in a pan. Saute chicken pieces until seared on all sides. Don’t completely cook the chicken pieces. Remove seared chicken pieces from the pan into a separate bowl.

Step 3

Into the same pan add chicken stock (use vegetable stock vegetarian option). Add rice into the boiling water. Reduce flame to low, cover the pan with lid and cook rice until done for about 10-12 minutes(time may vary depending on the pot your use and the type of rice.) Once rice is cooked, remove it into a bowl.Jo’s Tip: DO NOT USE MINUTE RICE FOR THIS RECIPE!

Step 4

Rinse broccoli under tap water. Chop into small bite sized pieces. Boil broccoli florets in boiling water for 2 minutes. You want it broccoli to still have a crunch. Don’t cook the broccoli through. Using slotted spatula, transfer immediately half cooked broccoli into a bowl.

Step 5

Note – skip this step if you are using canned soup in your dish.

Step 6

Melt butter in a pan. Saute yellow onions until tender.

Step 7

Add minced garlic and stir for a minute.

Step 8

Next add flour, dry mustard powder, a pinch of salt and pepper, and remaining cayenne pepper.

Step 9

Reduce flame to medium low. Keep stirring to cook the flour mix. Make sure you don’t brown or burn the flour.

Step 10

Slowly pour milk into the flour onion mix while whisking constantly. Pour all the milk and keep stirring. Cook the sauce for few minutes on low flames.

Step 11

Add cream cheese and half of freshly grated cheddar cheese to the sauce mix. Whisk continuing to cook on low flame until cheese is melted and blended through.

Step 12

In a large bowl gently stir half cooked broccoli, sautéed chicken, hot cooked rice and cheese sauce until combined. Transfer the mix into a greased ceramic or oven proof glass casserole or baking dish. Spread evenly.

Step 13

Sprinkle remaining grated cheddar cheese on top.

Step 14

Jo’s Tip: additionally add ritz cracker or bread crumb topping on top of grated cheese.

Step 15

Ritz cracker topping - combine crushed ritz cracker with melted butter and sprinkle on top of cheese before baking.

Step 16

Bread crumb topping-toss fresh soft bread crumbs with melted butter, sprinkle it on top just before it goes into the oven.

Step 17

Cover with aluminium foil (you can bake uncovered. Keep close eye on casserole to ensure cheese does not brown)

Step 18

Bake in pre-heated oven at 350 degree Fahrenheit for about 20-30 minutes or until cheese is bubbly.

Step 19

Serve and enjoy!