Comfort food doesn't get much more satisfying than a bubbling, cheesy casserole that feeds six with minimal fuss. This one layers tender chicken, crisp-tender broccoli, and long-grain white rice in a creamy from-scratch sauce built with butter, chicken broth, whole milk, and cornstarch — no flour, no canned soup, no mystery thickeners. Cornstarch does all the heavy lifting here, creating a silky, coating sauce that bakes right into the rice without any wheat-based shortcuts. A touch of Dijon mustard and smoked paprika give the sauce a quiet depth that makes it taste like you spent way more time than you actually did. The shredded cheddar goes on in two stages — half before the foil, half after — so you get a creamy melt underneath and those irresistible browned, slightly crispy edges on top. It all comes together in one baking dish, which means less cleanup and more time at the table. Let it rest for five minutes before serving and the sauce tightens into something truly craveable.
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Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
Melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.
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