Chicken Broccoli Rice Casserole Recipe

Preheat oven to 400°F. Prepare an 8x11 casserole dish by greasing lightly with olive oil or butter.
In a large skillet, over medium-high heat add 1 tablespoon of cooking oil and sear the chicken for about 5-6 minutes. Set aside.
2 tablespoons olive oil divided, 1 pound chicken breasts
In the same skillet, add the remaining cooking oil. And once hot, saute the onion until it starts to get brown.
2 tablespoons olive oil divided, 1 small yellow onion diced
Add in the flour and whisk quickly for about a minute or so.
2 tablespoons all-purpose or gluten free flour
In batches, stir in milk, continuously whisking. When all the milk is added, add in the spices and season with salt and black pepper.
2 cups milk, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon kosher salt, ¼ teaspoon ground pepper, 1 teaspoon smoked paprika
Simmer the mixture on low heat until it thickens. Stir every once in a while. Remove from the heat and add 1-½ cup of cheddar cheese. Stir until cheese is melted and incorporated into the mixture.
2 cups cheddar cheese
In a large bowl or right in the prepared casserole dish, mix rice, broccoli, chicken, and sauce.
2 cups brown rice cooked, 4 ½ cups fresh broccoli
Sprinkle the remaining ½ cups cheese on top. Bake for 20-25 minutes.
2 cups cheddar cheese
Serve while the casserole is still warm and the cheese melty.
2 tablespoon curly parsley