Scale

Cheese sauce:

Casserole:

3 cups (about 420 g) cooked shredded or cubed chicken breast
3–3½ cups (500–580 g) cooked brown or white rice
1 bag (12–16 oz / 340–450 g) frozen mixed vegetables (broccoli, cauliflower, carrots)

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Prep. Preheat the oven to 375°F (190°C / 170°C fan). Spray a 9×13-inch baking dish with cooking spray.
Roux. Melt the butter in a saucepan over medium-high heat. Whisk in the flour and cook for about 1 minute.
Milk. Reduce the heat and add the milk 1 cup at a time, whisking after each addition.
Season. Whisk in the garlic powder, salt, mustard, onion powder, paprika, and pepper. Bring to a simmer and cook for 1–2 minutes, stirring, until thickened. Remove from the heat.
Cheese. Stir in 1½ cups of the cheddar until smooth.
Combine. Pour the sauce into the baking dish. Add the rice, chicken, and frozen vegetables and mix well.
Bake. Cover tightly with foil and bake for 20 minutes.
Top. Uncover, stir, sprinkle with the remaining 1 cup of cheese, and bake for 5 more minutes, until melted.
Rest. Let stand for 5 minutes before serving.

Raw chicken: Use raw cubed chicken and bake covered for 40 minutes instead of 20. Cook to 165°F (74°C).
Quick rice: Use two 8–9 oz (250 g) packets of microwave rice.
Gluten-free: Use a 1:1 gluten-free flour blend in the sauce. It tastes the same.
Shred your own cheese for the smoothest sauce.
Make ahead: Assemble, cover, and refrigerate for up to 2 days before baking (add about 10 minutes to the bake time).
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition is an estimate and will vary with the brands used.