Creamy Chicken Divan Casserole with Broccoli and Cheddar

• 3 Tbsp unsalted butter
• 4 ½ Tbsp all-purpose flour
• 3 tsp chicken bouillon (I use Better Than Bouillon)
• 3 cups skim milk
• ¾ cup Miracle Whip
• 1 ½ Tbsp Dijon mustard
• 2 Tbsp light brown sugar, gently packed
• 2 cups cooked white rice (I use Minute/Instant Rice)
• 12 oz frozen broccoli florets, thawed and drained
• 2 cups shredded or cubed cooked chicken (about 2 breasts)
• ½ cup shredded cheese (Colby Jack recommended)
• ⅓ cup Progresso Italian bread crumbs

• Preheat oven to 350°F. If using raw chicken, boil breasts in a pot of water for about 15 minutes or until cooked through. Cube or shred the cooked chicken and set aside.
• Spray a 13×9-inch baking dish with cooking spray. Spread the thawed, drained broccoli evenly across the bottom of the dish; trim large pieces if needed.
• Scatter the cubed or shredded chicken over the broccoli. If you need to prepare instant rice, cook it now and set aside.
• In a saucepan over medium heat, melt the butter. Whisk in the flour and chicken bouillon until combined. Gradually add the milk, whisking constantly; continue cooking and stirring until the sauce comes to a boil and thickens.
• Remove the sauce from heat and stir in Miracle Whip, Dijon mustard, and brown sugar. Add the cooked rice and mix until evenly combined. Pour the mixture over the chicken and broccoli, then sprinkle the shredded cheese on top.
• For the topping, either toss the breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese, or lightly scatter the breadcrumbs and spray them with cooking spray for a crisp finish.
• Bake at 350°F for about 30 minutes, until heated through, the sauce is bubbling, and the topping is golden. Let rest a few minutes before serving.

• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Disclaimer: Nutritional values were calculated using a third-party tool and are estimates only.