Step 1

Preheat the oven to 375 degrees. Place the broccoli florets into a medium casserole dish. Set aside.

Step 2

Put 1 1/2 cups white rice and 3 cups chicken stock in a medium sauce pan and bring to a boil. Reduce the heat to a simmer and cover the pan. Allow the rice to cook for 10 minutes. Turn off the heat and allow it to sit covered until ready to assemble the casserole.

Step 3

Meanwhile, combine 3/4 teaspoon salt, 1/2 teaspoon garlic powder. and 1/2 teaspoon paprika in a small bowl. Sprinkle it over the chicken pieces and toss to evenly coat the chicken in the seasoning.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and sauté until they are browned and just cooked through, about 4-5 minutes. Add the cooked chicken to the casserole dish with the broccoli.

Step 5

To the same pan where you sautéed the chicken, melt 2 tablespoons butter. Add the 2 tablespoons of flour and salt and whisk to form a paste. Cook the flour for about a minute. Slowly whisk in 1 cup milk and then 1 cup chicken stock, and allow to cook, while whisking, about 2 minutes. Add 1 3/4 cup shredded cheddar and stir until the cheese is melted. Turn off the heat.

Step 6

Add the rice to the casserole dish with the broccoli and chicken. Pour the cheese sauce over everything and stir until everything is evenly distributed. Top with the remaining 3/4 cup shredded cheddar and 1/2 cup parmesan cheese.

Step 7

Bake in the preheated oven for 25 minutes. Let sit for 10 minutes, then serve. Enjoy!