What you'll need for a 9 x 12 casserole dish full:
Boneless, skinless chicken breasts, 4
Broccoli, 2 heads, use stems and florets
Rice, I use a short grain brown, 1.5 cups dry
Half & Half, 2.5 cups
Fontina cheese, shredded, 2.5 cups
Extra sharp white cheddar cheese, shredded, 1 cup
Parmesan cheese, shredded, 1/2 cup
Vegetable broth, 5 cups total ( 1 for chicken and 4 for rice)
Herbs de Provence, 3 T
Garlic, minced, 2 T
Onion, granulated, 1 tsp
Pepper, 2 tsp
Salt, 1.5 tsp
Butter (enough to grease the casserole dish and also to saute the rice)
Panko bread crumbs for topping, about 1/2 cup ( I buy gluten free but you don't have to if you can tolerate gluten)
Slow cook the chicken breasts in a crock pot on low. It will take just about 3 hours for 4 chicken breasts. Make sure you add 1 cup vegetable broth to the crock pot.
While this is cooking, you can go ahead and prepare the rice, broccoli, and shred the cheeses. You could even make the chicken, rice, broccoli a day ahead of time and then just assemble everything on the day you wish to serve.
When the chicken is done. Drain remaining liquid. Pull chicken apart. I like to use the two-fork-method to pull them apart so they look like this:
Set chicken aside.
For the rice, put about 1 T butter in a skillet and set to medium-high heat. Once you see the butter bubbling, add the rice. Saute the rice in the butter until golden brown-usually about 2-3 minutes. Add about 4 cups vegetable broth and bring to boil. Let boil for about a minute, then set heat to low and cover. Rice should simmer for about 45 minutes if you are using brown rice. White rice will take about 25 minutes. Once rice is done, set aside.
For the broccoli, cut into bite size pieces like this:
Spray with olive oil and roast for 10 minutes on 400 degrees. Set aside.
In a medium mixing bowl, whisk together half & half, eggs, and garlic. Set aside.
In another small mixing bowl, combine all remainder dry spices.
Are your cheeses already shredded? If not, go ahead and do that now. Combine all cheeses into one mixing bowl.
Now pull out a large mixing bowl and combine the pulled chicken, broccoli, and rice.
Line your casserole dish with butter.
Set your oven to 350 degrees. Now comes the fun part (or at least I think so!) You should have 4 bowls in front of you: one for the chicken/rice/broccoli mixture, one for the cheeses, one for the cream/eggs mixture, and one for the spices.
Place half of the chicken/broccoli and rice mixture in the casserole dish. Cover with 1/2 of cheeses. Pour half of liquid mixture evenly. Sprinkle half of dry spices evenly over top. Repeat. Top with Panko bread crumbs and a little extra shredded Parmesan. Bake for 1 hour on 350 degrees. Let cool for 10 minutes.
Enjoy...for a few days!