Chicken and Broccoli Casserole

Preheat the oven to 350ºF. Grease an 11×7 baking dish with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the shallots and sauté until they begin to soften. Add the mushrooms and thyme sprigs. Continue to sauté, stirring often, until the mushrooms are soft and browned, about 10 minutes. Remove the thyme stems. Transfer the mushrooms to a large bowl.

Meanwhile, steam the broccoli florets over simmering water using a silicone steamer for 4-6 minutes, or until they are just tender. If you don’t have a silicone steamer, you can steam them in the microwave with a small amount of water. Add the steamed broccoli to the large bowl with the mushrooms. Next, add the chicken and package of rice to the bowl. Stir to combine.

In a medium saucepan, melt the butter and add the flour. Whisk until completely combined and it begins to brown and form a paste. Add the milk in batches, whisking often, mixing in the paste until it completely dissolves in the milk. Cook over low heat until it begins to thicken to a sauce consistency. Add the pepper, dry mustard, and salt. Taste for seasoning and adjust according to taste. Add the shredded cheese and stir until completely melted and combined.

Pour the cheese mixture over the bowl of chicken, broccoli, mushrooms, and rice. Fold gently until evenly distributed. Pour into the greased dish.

For the topping, in a small bowl, combine the crushed crackers, poppy seeds, and melted butter. Stir with a fork until the butter is evenly distributed in the crackers. Sprinkle the crumbs evenly over the baking dish. Bake for 30 minutes, or until the top is golden and the sauce is bubbly.