CREAMY SAUCE:

• ½ cup (1 stick) unsalted butter, cut into pieces
• 1 medium yellow onion, chopped
• 6 medium garlic cloves, crushed
• 6 tablespoons all purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 4 ounces cream cheese
• 1 teaspoon salt
• ¾ teaspoon sweet paprika
• ¼ teaspoon freshly ground black pepper

OTHER:

• 3 cups broccoli florets
• 3 cups cooked rice
• 3 cups cooked chopped chicken
• 3 cups shredded cheddar cheese, divided
• 1 tablespoon minced fresh parsley, for garnish

MAKE THE CREAMY SAUCE:

• In a medium saucepan, melt the butter over medium heat. Once melted, add the onion and cook until softened, but not browned, about 5 minutes, stirring occasionally. Turn the heat down to low, add the garlic, and cook for 30 seconds, stirring constantly. 
• Whisk in the flour and cook for 1 to 2 minutes, stirring constantly. 
• Whisk in the chicken broth and milk. Bring to a simmer (it will thicken), whisking constantly. 
• Whisk in the cream cheese until smooth, and then whisk in the salt, sweet paprika, and black pepper. 

ASSEMBLE THE CASSEROLE:

• Preheat the oven to 375F. Spray the inside of a 9x13-inch casserole dish with nonstick spray. 
• For the broccoli, fill a medium saucepan ⅔ full with water. Bring to a full rolling boil, salt the water, and add the broccoli. Cook for 3 minutes and then drain the broccoli. 
• Add the rice, chicken, broccoli, creamy sauce, and 2 cups shredded cheddar to a large bowl and stir to combine. 
• Transfer the mixture to the prepared casserole dish and sprinkle the remaining 1 cup shredded cheddar on top. 
• Cover the dish with foil and bake until the casserole is warm throughout and the cheese is melted, about 20 minutes. Remove the foil and broil a couple minutes to brown the cheese on top. Garnish with fresh parsley, and serve.

• If you’re making the rice from scratch, you’ll need about 1 cup of uncooked rice to yield 3 cups of cooked rice. 
• Rotisserie chicken works well in this dish.