Begin by steaming the broccoli florets for 2-3 minutes. Once steamed, place in a cold water bath until you're ready to combine the ingredients.
Grab a large nonstick frying pan and warm on medium with a touch of EVOO. Once the oil is warm add the chicken thighs (make sure you season your chicken with salt and pepper 👍). Cook on medium until the chicken is cooked through for the most part and is golden brown, 8-10 minutes.
Remove the chicken from the pan and add the butter. Once the butter has melted, add the onion and garlic and cook on low until the onions become translucent.
Now add the flour and cook out for 2-3 minutes. Add the chicken stock and tempered milk and stir together until thick. Once thick and saucy, add the paprika, mustard powder, Worcestershire sauce and cheese. Stir together until the cheese is melted and season with some salt & pepper. Set aside until you're ready to combine the ingredients.
Meanwhile, cut up the chicken into bite sized pieces.
Drain the broccoli florets and dry with a paper towel.
Grab a large mixing bowl and add the rice, broccoli florets and the cheese sauce.
Mix together until well combined.
Grease a 9x13 casserole dish with butter and add the casserole ingredients to the dish. Smooth out evenly.
Meanwhile, make the panko topper by melting the butter and combining the panko with a pinch of salt & pepper. Place the topper on top with a sprinkle of cheese.
Bake in an oven that's been preheated to 350 degrees and cook for 45 minutes.
Serve warm and enjoy, cheers 🥂!
