Ingredients:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, room temperature
  • 1 cup low-sodium chicken broth
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 4 cups cooked long-grain white rice
  • 3 cups shredded rotisserie chicken
  • 1 cup frozen petite peas
  • 1/2 small yellow onion, finely diced and sautéed
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp melted butter

Instructions:

  1. Melt 4 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Whisk in flour for 1–2 minutes until nutty and light golden.
  2. Slowly stream in the milk and chicken broth while whisking constantly. Simmer until the sauce thickens enough to coat the back of a spoon.
  3. Remove from heat. Stir in smoked paprika, garlic powder, salt, pepper, and shredded cheddar cheese until smooth and emulsified.
  4. In a large mixing bowl, combine the cooked rice, shredded chicken, sautéed onion, and peas. Pour the warm cheese sauce over the mixture and fold until evenly coated.
  5. Transfer the mixture to a 9x13 inch baking dish. In a small bowl, mix panko breadcrumbs, Parmesan cheese, and 2 tablespoons of melted butter, then sprinkle over the top.
  6. Bake at 400°F (200°C) for 25-30 minutes until the topping is golden brown and the edges are bubbling.