Roast Chicken & Broccoli Casserole with Gruyere Roasted Garlic Sauce

• 1 pound Boneless, Skinless Chicken Thighs
• Olive Oil
• Salt
• 1 teaspoon Dried Rosemary
• 4 cups Broccoli Florets
• 1 head Garlic
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 2 cups Chicken Or Vegetable Stock
• 1/4 cups Heavy Cream
• 1 teaspoon Worcestershier Sauce
• 8 ounces, weight Grated Gruyere Cheese, Divided
• 1- 1/2 cup Wild Rice Blend, Cooked To Package Directions

1. Preheat oven to 450 degrees F. Arrange chicken on a baking sheet with a drizzle of olive oil, sprinkle of salt, and rosemary.
2. Arrange broccoli and garlic bulb (keep cloves together) on a separate baking sheet with olive oil and salt.
3. Roast broccoli, chicken, and garlic for 20 minutes, switching pans once, until everything is cooked through and slightly browned.
4. When chicken has cooled enough to handle, shred into large pieces.
5. When garlic has cooled enough to handle, make cheese sauce.
6. Add butter and flour to a skillet over medium-high heat.
7. Whisk butter into flour to create a roux.
8. When flour sizzles, slowly pour in stock, whisking as you go, to create a smooth sauce.
9. Add cream, Worcestershire sauce, and 2/3 of the cheese.
10. Squish roasted garlic into sauce.
11. Stir sauce until cheese has melted (there may be a few lumps from the garlic, but thats okay!).
12. Taste and add salt and pepper if youd like.
13. Arrange rice in one layer on a 9x13 baking dish.
14. Top with broccoli, then shredded chicken.
15. Pour roasted garlic sauce over, and top with remaining cheese.
16. Bake for 20 minutes at 450 degrees F until the cheese is browned and bubbly.
17. Enjoy!

chicken, olive oil, salt, rosemary, broccoli florets, garlic, butter, flour, chicken, heavy cream, worcestershier sauce, gruyere cheese, rice

Taken from tastykitchen.com/recipes/main-courses/roast-chicken-broccoli-casserole-with-gruyere-roasted-garlic-sauce/ (may not work)