A creamy chicken, broccoli and rice bake made with a simple milk sauce. Cook the rice and chicken before assembling so the final bake heats evenly.
Cooked rice, chicken and broccoli are folded into a homemade milk sauce, then finished with cheddar.
Divide into four portions after the short rest. Cool rice-containing leftovers promptly and follow the shorter rice storage window in the notes.
Heat the oven to 200°C / 180°C fan. Cook the rice according to its packet. Add the broccoli to the rice pan for the final 3–4 minutes, then drain well.
Meanwhile heat the oil in a wide pan. Soften the onion for 5 minutes, add garlic for 1 minute, then add the chicken. Cook, stirring, until the chicken reaches 75°C for 30 seconds.
In a saucepan melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk. Simmer, stirring, for 3–5 minutes until it coats a spoon.
Stir half the cheese, mustard, salt and pepper into the sauce. Combine with the rice, broccoli and chicken in an ovenproof dish about 25 × 20 cm.
Scatter over the remaining cheese. Bake for 15 minutes or until bubbling and steaming in the centre. Rest for 5 minutes and divide into four portions.
Rice-containing dish: cool quickly, ideally refrigerating within 1 hour. Use within 24 hours. Reheat at most once and make it hot throughout. Freeze promptly instead if not using within that period.
Milk, wheat/gluten and mustard.
Yield: 4 servings. Preparation and cooking times are estimates; allow the stated soaking, chilling or resting time.
