My Mom's Chicken Broccoli Rice Casserole

I could eat a whole pan of this. ..I've found that the texture of the sauce comes out grainy when I use pre-shredded bags of cheese - for best results, use a good quality block of cheese and grate it yourself. ..I hope you enjoy this! It's pure comfort food to me.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs  cooked chicken, shredded
• 1 (1 lb) bag  frozen broccoli florets or 1 (1 lb) bag frozen broccoli cuts
• 1 1⁄2 cups  raw white rice
•  salt
•  paprika

• For the sauce

• 3  tablespoons flour
• 3  tablespoons butter
• 2  cups half-and-half
• 8  ounces sharp cheddar cheese or 8  ounces  cracker barrel white cheddar cheese, grated
• 1 (10 1/2ounce) can  cream of mushroom soup

Directions

1. Preheat oven to 350.
2. Start the broccoli and rice:
3. Cook broccoli and rice as per the package instructions.
4. When broccoli is done, drain, let cool and dice.
5. Mix chicken, broccoli, and rice in a greased 9 x 13 pan.
6. For the sauce:
7. Heat half and half in microwave til bubbles appear around sides of bowl, but it does not boil. Set aside.
8. Melt butter in small saucepan.
9. Add flour and stir crazily til incorporated but not browned.
10. Add half and half.
11. Bring mixture to a boil, whisking continuously.
12. Reduce heat, and gradually add cheese, whisking to incorporate, til melted.
13. Add cream of mushroom soup gradually, whisking til incorporated.
14. Pour sauce over the dry ingredients and combine well.
15. Season to taste with salt.
16. Cover casserole with foil and bake for 45 minutes.
17. Uncover and let bake 15 minutes.
18. Garnish with paprika.