Chicken Broccoli and Rce Cassorle

• 4 tablespoons butter, plus more for greasing pan
• 4 garlic cloves, minced
• 14 cup flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 12 teaspoon sea salt
• fresh black pepper, a few cracks
• 2 cups cheddar cheese, shredded
• 12 cup cheddar cheese, shredded
• 13 cup fresh parmesan cheese, shredded
• 3 cups cooked rice
• 2 -3 cups cooked broccoli florets

1. Grease a 9x13-inch casserole pan.
2. Preheat oven to 400 degrees F.
3. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant.
4. Whisk in flour and cook 3-4 minutes, whisking constantly.
5. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally.
6. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
7. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top.
8. Bake 30 minutes until bubbly and lightly golden on top.
9. Allow to set 5 minutes before serving.

butter, garlic, flour, milk, mustard, salt, fresh black pepper, cheddar cheese, cheddar cheese, parmesan cheese, rice

Taken from www.food.com/recipe/chicken-broccoli-and-rce-cassorle-502392 (may not work)