Casserole with rice, chicken and broccoli

Ingredients:

• 1 grilled chicken, skinned, a mixture of white and dark meat, shredded into pieces (about 4 cups)
• 1/4 cup flour
• 2 cups lightly salted chicken broth
• 3/4 cup grated sharp cheddar
• 4 cups medium broccoli florets
• 3 cups frozen brown rice, thawed
• 0.5 tbsp. grated parmesan

Preparation:

1. Preheat oven to 200°C. Spray a 3-quart casserole dish with cooking spray.
2. Combine the flour and broth in a large saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue whisking until it is thick enough to coat the back of a spoon, 10-12 minutes. Remove the saucepan from the heat and stir in 1.5 teaspoons of salt and 1/2 teaspoon of black pepper. Add the cheddar and stir until melted. Add the broccoli florets and stir.
3. Combine the brown rice and chicken in a large bowl. Top with the broccoli-cheese sauce and toss well. Pour the mixture into the dish and sprinkle with Parmesan cheese. Cover with foil and bake until the casserole is bubbling and heated through, about 25 minutes. Then remove the foil and broil until the top is golden brown, 2-5 minutes. Serve hot.