Step 1

Preheat oven to 375 degrees and lightly grease a 9x13 inch baking dish.

Step 2

In a large skillet over medium-high heat, melt 2 tablespoons butter. Stir in garlic and onions for one minute.

Step 3

Stir in rice, then add 1 cup chicken broth and the water and bring to a boil.

Step 4

Reduce to high simmer, cover, and cook for 25 minutes til rice is fully cooked. Meanwhile, prepare the cream of chicken soup and corn flake topping.

Step 5

Toss corn flakes with 2 tablespoons melted butter and set aside.

Step 6

In a medium sauce pan, melt the butter over medium heat.

Step 7

Stir in flour, then whisk in chicken broth and milk.

Step 8

Stir in salt, pepper, and garlic powder and bring sauce to a boil, stirring til thickened. Remove from heat.

Step 9

Combine rice mixture, chicken, cheese, broccoli, and cream of chicken soup and stir well. Spread evenly in prepared dish.

Step 10

Sprinkle buttered corn flakes evenly over the top.

Step 11

Bake, uncovered, for 35 minutes until corn flakes begin to brown. Garnish with chopped parsley and cracked black pepper if desired and serve.