Cheesy Chicken Broccoli Casserole

Ingredients

2 cups cooked white rice

2 tablespoons olive oil

3 cloves garlic, smashed

1lb. boneless, skinless chicken breasts

2 tablespoons butter

1 small onion, minced

2 tablespoons flour

1/8 teaspoon cayenne pepper

Salt and pepper

2 cups milk

4 oz cream cheese, softened

2 cups shredded sharp cheddar cheese, plus ½ cup shredded sharp cheddar cheese

4 cups broccoli florets

1 medium onion, sliced

4 oz Crimini mushrooms, sliced

½ teaspoon dried thyme

Directions

Preheat oven to 350 degrees.

Warm oil in a skillet over medium high heat.  Add chicken breasts, cook on one side until the meat begins to brown. Flip and sear on the second side 2 minutes.  Place the garlic cloves in the center of the pan. Season the breasts with salt and pepper.  Bake at 350 degrees 20 minutes or until internal temperature reaches 165 degrees.  Discard garlic, and set aside to cool, then cut into chunks.

In a saucepan combine 2 tablespoons butter and onion.  Cook until butter is melted, and onions are soft.  Stir in flour and cook stirring constantly for 2 minutes or until flour begins to smell fragrant. Stir in cayenne pepper, salt, and pepper.  Slowly add milk.  Cook stirring frequently until milk bubbles and thickens. Remove form heat and stir in cream cheese and 2 cups sharp cheddar.  Stir until cheese is melted and sauce is smooth.

In a skillet, melt remaining tablespoon butter.  When butter is mostly melted add onion, broccoli, mushrooms, and dried thyme.  Cook for 3 to 4 minutes until vegetables are crisp tender.

Spread rice in an even layer on the bottom of a 9 x 13 pan.  Layer vegetables on top.  Then pour cheese sauce over it all. Give the pan a gentle shake to distribute the cheese sauce.  Put remaining cheddar cheese on top.

Bake covered for 30 minutes, remove cover, and then bake for 10 minutes more.