Chicken Broccoli Rice Casserole

cooking.nytimes.com

arodenha

1 pound boneless, skinless chicken cutlets (thinly sliced breasts)

Kosher salt and black pepper

3 tablespoons extra-virgin olive oil

1 medium yellow onion, peeled and finely chopped (about 1 cup)

2 cloves garlic, thinly sliced

1 cup long-grain white rice

2 cups chicken broth

1 cup half-and-half

1 medium head broccoli, trimmed and cut into small florets (about 3 cups)

1 (8-ounce) package shredded Mexican cheese or Cheddar blend

½ cup panko bread crumbs

2 tablespoons finely grated Parmesan

Directions at cooking.nytimes.com

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