Cheesy chicken, broccoli and rice casserole

Rinse the rice in cold water in a strainer. In the saucepan, bring 30 cl of water to a boil with a pinch of salt. Add the rice, cover and cook over medium heat for 12 minutes. Turn off the heat and let it rest covered for 5 minutes.

Cut the chicken breasts into 2 cm cubes. Salt lightly. In the nonstick skillet, melt half of the butter over medium heat. Brown the chicken for 5 minutes, stirring, until cooked through. Set aside.

Separate the broccoli florets. In the same skillet, melt the rest of the butter over medium heat. Add the florets and stir-fry them for 4 minutes until tender but still crisp. Salt lightly. Set aside.

In the saucepan you used for the rice, melt the remaining butter over low heat. Add the flour and stir for 1 minute to make a roux. Add the milk little by little, whisking to avoid lumps. Let it thicken for 3 minutes over medium heat, stirring constantly.

Preheat the oven to 180 °C (thermostat 6). In the gratin dish, mix the cooked rice, browned chicken, broccoli and sauce. Spread it all out evenly. Sprinkle with half of the shredded cheddar.

Bake the dish for 15 minutes, until the top is bubbly and golden. Take it out and sprinkle with the rest of the cheddar. Put it back under the broiler for 2 minutes if needed to melt the cheese.

Let it rest for 2 minutes before serving so the casserole holds together better.