Chicken Broccoli Casserole

Ingredients

• 0.33 cup All-Purpose Flour
• 4 cup Reduced-Fat Milk, divided
• 1 cup Sunwhite Medium Grain Rice
• 3 cup Shredded Cooked Chicken, shredded cooked
• 1.5 cup Cheddar Cheese, shredded
• 0.75 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Whole Wheat Panko Breadcrumbs
• 1 tbsp Canola Oil

Method

1. Preheat oven to 200°C.
2. Whisk together flour and 1 cup of milk in a small bowl until smooth. Bring the remaining 3 cups of milk to a boil in a skillet over medium-high, stirring often.
3. Reduce heat to medium, and gradually whisk in flour mixture until smooth. Return to a boil over medium-high. Boil, stirring constantly, until thickened, 2 to 3 minutes.
4. Stir rice and broccoli into the milk mixture until combined.
5. Cook over medium-high, stirring occasionally, until broccoli is bright green, about 2 minutes.
6. Add chicken, Cheddar, salt, and pepper to the rice mixture. Stir until the cheese is melted. Remove from heat.
7. Stir together panko and oil in a small bowl; sprinkle evenly over the chicken mixture.
8. Bake in preheated oven until casserole is bubbly, about 15 minutes. Increase oven temperature to broil until top is golden brown, 1 to 2 minutes.
9. Remove from oven, and let cool for 5 minutes before serving.