Instructions

1. Preheat the oven to 350F, rack in the middle. Spray the Emile Henry 13×9 Rectangular Baker with cooking spray. Set aside.
2. To the bottom of the baker, add the rice in an even layer. Use a 1/3^rd each of the salt and pepper and sprinkle over the rice. In a bowl, whisk together the stock and cream/milk and pour over the rice. Next add the broccoli, cubed cheese and butter. Sprinkle with another 1/3^rd of the salt and pepper over top. Lay the chicken on top, sprinkle with the rest of the salt and pepper.
3. Cover tightly with foil and bake for 1 hour and 15 minutes. Remove the pan from the oven, carefully remove the cover and check the temp of the chicken. Chicken (it should be 165F).
4. Remove the chicken and set aside. Gently fluff/stir the rice with a fork. If adding the additional cheese, add the chicken back on top, sprinkle the remaining 1 cup of shredded cheddar and bake until the cheese is melted ~10 minutes.
5. Remove from the oven, plate the chicken, re-fluff the rice and plate the rice.