Cheesy Chicken Broccoli Rice Casserole: Guilt-Free

Heat olive oil in a skillet over medium-high heat. Add cubed chicken and season with garlic powder, salt, and pepper. Sauté until the edges are mahogany-colored and cooked through (about 5-7 mins). Remove from pan.

Blanch broccoli in boiling water for 60 seconds, then plunge into ice water. Drain well.

In a saucepan, melt 3 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes until the raw flour smell disappears.

Slowly pour in bone broth and skim milk, whisking constantly to prevent lumps. Simmer until the sauce thickens enough to coat the back of a spoon.

Remove sauce from heat and stir in the shredded cheddar and smoked paprika until smooth and glossy.

Preheat oven to 350°F (175°C). In a 9x13-inch baking dish, fold together the cooked rice, seared chicken, and blanched broccoli.

Pour the cheese sauce over the mixture and stir gently until evenly coated.

Mix crushed crackers, melted butter, and Parmesan cheese in a small bowl and sprinkle evenly over the top.

Bake until the topping is golden brown and the casserole is heated through.