Creamy Chicken and Broccoli Rice Bake

Preheat oven to 375F (190C). Cook rice according to package directions; set aside.

Dice chicken breasts into 1-inch pieces. Season with a pinch of salt and pepper.

In a medium skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk and chicken broth until smooth. Bring the sauce to a gentle simmer, stirring frequently, until it thickens slightly, about 3-5 minutes.

Stir in half of the shredded cheddar cheese, salt, pepper, garlic powder, and onion powder until the cheese is melted and the sauce is smooth.

In a 9x13 inch baking dish (or a similarly sized oven-safe dish), combine the cooked rice, cooked chicken, and broccoli florets. Pour the cheese sauce over the mixture and stir gently to combine.

Sprinkle the remaining shredded cheddar cheese over the top of the casserole.

Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden. Serve hot.

Let stand for 5 minutes before serving.