1 tbsp olive oil
1 small onion, diced
1 or 2 cloves garlic, grated or finely minced
1 bag frozen broccoli florets (thawed)
5 or 6 chicken breast (cooked and shredded)*
2 cups white rice, steamed
salt & pepper to taste
2 or 3 tbsp butter
1/8 cup flour
salt & pepper
1 can chicken broth (10 3/4 oz)
2-3 cups cheddar cheese, shredded
*I put my chicken in a slow cooker (crock-pot) with a can of chicken broth and cook on low all day (while I'm at work)
Preheat oven 350 degrees F.
In a saute pan, heat olive oil on medium heat and saute onions & broccoli about 5-7 minutes, until soft. Add in minced (or gated) garlic and cook for 1 more minute.
Stir in chicken, rice, salt and pepper. I usually cook my rice in a large saucepan and add the onions, chicken, and broccoli to it so I have more room to mix ingredients together.
Melt butter in a medium saucepan over medium, medium-high heat. Whisk in flour and add salt and pepper.
Pour in chicken broth, whisking continuously. Whisk until mixture is almost to a boil then add 1 to 1 1/2 cups cheese. Stir until cheese is melted then pour over rice/chicken mixture.
Place in a baking dish and top with additional cheese.
Bake 25-30 minutes or until cheese is melted.