Cheesy Chicken Vegetable and Rice Casserole

Ingredients

• 1/2 lb frozen broccoli florets
• 1 boneless, skinless chicken breast
• 1 Tbsp olive oil
• Pinch of salt and pepper
• 1 yellow onion
• 2 carrots
• 4 cups cooked long grain rice
• 3 Tbsp butter
• 3 Tbsp flour
• 1 cup chicken broth
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp smoked paprika
• Freshly cracked pepper
• 8 oz medium cheddar, shredded

Directions

1. Pull the broccoli from the freezer so it can start softening. When a knife will go through it, trim the florets down into bite-sized pieces. Cut the chicken breast into small 1/2-inch cubes, then sprinkle with salt and pepper. Warm a large skillet over medium heat, add the olive oil, and tilt the pan to slick the bottom. Tip in the chicken and cook just until the exterior takes on a little color. Move the chicken to a large clean bowl.
2. As the chicken cooks, finely chop the onion, then peel and slice the carrots. Once the chicken is out of the skillet, add the onion and carrots and cook, stirring, until the onion has softened. Scrape the vegetables into the bowl with the chicken.
3. Add the chopped broccoli, whether or not it has thawed all the way, along with the cooked rice. Stir everything together, then mix in 1/2 of the shredded cheddar, about 1 cup. Put the bowl aside for the moment.
4. Start heating the oven to 350ºF, and spray the inside of a 2 quart casserole dish with non-stick spray. In the same skillet you used for the chicken and vegetables, add the butter and flour. Whisk them together over medium heat until the mixture starts to bubble and foam, then keep whisking and cooking for 1 minute.
5. Gradually whisk the chicken broth into the butter-flour mixture. Bring it to a simmer so it can thicken. After it has thickened, whisk in the milk and bring the sauce back to a simmer. Once the sauce is thick enough to cling to a spoon, season it with smoked paprika, freshly cracked pepper, and salt.
6. Pour the sauce into the bowl with the rice mixture, then stir until everything is evenly coated. Spoon the mixture into the prepared casserole dish. Scatter the rest of the shredded cheese across the top.
7. Bake the casserole uncovered for about 35 minutes, until the edges are golden brown. Serve hot.