Chicken and Broccoli Rice Bake with Buttery Cracker Crust

Make it

Instructions

1. 01

   Cook and rest the rice

   Rinse 1 cup long-grain white rice in a fine-mesh sieve under cool running water until the water runs mostly clear. Put it in a medium saucepan with 1¾ cups water and bring to a boil over high heat. Cover, turn the heat to low, and cook for 15 minutes, until the liquid is absorbed. Remove from the heat, leave covered for 5 minutes, then fluff with a fork. | Why: Rinsing and resting give the grains a fluffy texture that holds up in the bake.

2. 02

   Brown the chicken

   Cut 1 lb boneless skinless chicken breast into ¾-inch pieces on a board reserved for raw poultry, then pat dry with paper towels. Season with ½ tsp kosher salt and ¼ tsp ground black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat for about 1 minute. Add the chicken in one layer and cook for 6–8 minutes, turning occasionally, until golden in spots and the thickest piece reaches 165°F (74°C). Transfer to a clean plate; wash the knife, board, and hands before handling ready-to-eat ingredients. | Why: Drying and browning build flavor, while checking the temperature ensures the chicken is cooked safely.

3. 03

   Blanch the broccoli

   Bring 2 qt water to a boil in a large pot. Wash 12 oz broccoli florets, cutting any large pieces into bite-size florets. Add them to the boiling water and cook for 2 minutes, until bright green and just tender at the edges. Drain in a colander and shake well to remove excess water. | Why: Brief blanching makes the broccoli tender without leaving it soggy after baking.

4. 04

   Set up the oven and baking dish

   Set a rack in the center of the oven and preheat to 400°F (205°C). Grease the bottom and sides of a 9-by-13-inch baking dish with 1 tsp olive oil. | Why: An evenly heated oven browns the topping, and a greased dish makes serving easier.

5. 05

   Make the cheddar sauce

   In the emptied chicken skillet, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring, until lightly foamy. Slowly whisk in 1¾ cups whole milk; simmer for 3–5 minutes, whisking, until the sauce coats a spoon. Turn off the heat and stir in 1½ cups shredded sharp cheddar cheese, 1 tsp Dijon mustard, ¼ tsp kosher salt, and ¼ tsp ground black pepper until smooth. Taste and adjust seasoning only if needed. | Why: Cooking the flour removes its raw taste, and adding cheese off the heat keeps the sauce smooth.

6. 06

   Assemble, top, and bake

   Spread the cooked rice, chicken, and drained broccoli evenly in the greased baking dish. Pour over the cheddar sauce and gently stir to coat. Crush ¾ cup buttery round crackers into coarse crumbs. Melt 1 tbsp unsalted butter in a microwave-safe bowl in 15-second bursts, then toss with the crumbs and scatter over the casserole. Bake on the center rack at 400°F (205°C) for 15–18 minutes, until the edges bubble and the crumbs are golden. | Why: Mixing distributes the creamy sauce, while buttered crumbs bake into a crisp topping.

7. 07

   Rest, garnish, and serve

   Remove the dish from the oven and let it rest on a heatproof surface for 5 minutes. Wash, dry, and chop 2 tbsp fresh parsley, then scatter it over the top. Spoon into four portions and serve warm. | Why: A short rest lets the sauce settle, and the fresh garnish brightens each serving.