Ingredients

• 3 cups broccoli florets, chopped
• 2 cups cooked white rice
• 1 1/2 cups cooked chicken, chopped
• 1 cup mushrooms, sliced
• 1 cup onion, chopped
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• For the sauce:
• 1 cup milk
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup shard Cheddar cheese, grated
• 1/3 cup Parmesan cheese, grated
• 1/4 teaspoon salt

Preparation

1. Heat oven to 350°F and lightly grease an 8x8-inch baking dish. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add onion and cook until translucent, 3-4 minutes. Add mushrooms and salt and continue cooking 4-6 more minutes. Add broccoli and cook 1 minute more.
3. Transfer veggie mixture to a large bowl. Add cooked rice and chicken to bowl and stir to combine.
4. In a medium saucepan, melt butter over medium heat. Sprinkle flour and salt over and beat with whisk. Cook 1-2 minutes before slowly beating in the milk.
5. Heat to boiling, stirring constantly. Remove from heat and whisk in the sour cream and cheddar cheese. Reserve 2 tablespoons of Parmesan cheese and whisk the rest into the milk mixture.
6. Pour cheese sauce over chicken and vegetables and stir to combine. Spread evenly in baking dish and bake until heated through, 20-25 minutes. Top with remaining Parmesan cheese and bake 5 minutes more. Enjoy!