2CupsCheddar Cheese(shredded, halved and separated)
SaltandPepper to taste
Before you begin preparing the ingredients, cut the chicken into pieces (as directed above) and sprinkle it 1 teaspoon dried thyme, 1 teaspoon garlic powder, salt, and pepper. Set aside.
Melt butter in a large Dutch oven over low-medium heat. Add the onions and garlic. Cook for 1-2 minutes, then add the chicken. Cook the chicken until it’s no longer pink.
Dust the chicken with the flour and stir to coat. Cook on low-medium heat for 1-2 minutes. Add the milk, and stir well to mix in all the flour. Allow the milk to begin to steam but not boil. Add the broth, rice, remaining 1 teaspoon of garlic powder, salt, and pepper. Stir to combine. Bring to a simmer, cover, and cook for 12 minutes. (Make sure to cook on a low temperature to avoid burning and undercooking the rice.)
Remove the lid, and evenly layer the broccoli over top. Cover again and cook an additional 2-4 minutes (less time will result in a crunchier broccoli while longer will be softer broccoli). Preheat the broiler.
Remove the lid and stir in half the cheese. Top the dish with the remaining cheese. Place the chicken broccoli and rice into the broiler until the cheese is melted and bubbly. Serve immediately.
The calories listed are an approximation based on the ingredients and a serving size of about one (1) cup. The chicken casserole can be stored in your fridge in a sealed container for up to three (3) days.