Instructions

• Preheat oven to 350 degrees. Butter a 13 x 9 baking dish. Boil the broccoli 2 minutes until crisp-tender, rinse with cold water, drain and set aside.
• In a large heavy skillet add 2 TBS of the butter and olive oil to the pan. When hot, add the chicken and cook until golden brown and done throughout, about 5-7 minutes. Put on a plate and set aside. Wipe out the skillet and return to stove.
• Add another 2 TBS butter to the pan on med-high heat and melt. Add the onion and garlic and cook until softened and translucent. Add the flour, dry mustard, and cayenne. Continue cooking about a minute, then whisking always, slowly add the milk. until it begins to thicken, about 4 minutes. Reduce heat to medium low, and add the cream cheese and parmesan until melted.
• Stir in the salt, pepper, and paprika. Add the Velveeta until melted, then add half the cheddar. Shred the chicken. Fold in the chicken and broccoli.
• Melt the remaining 2 TBS butter and stir into the crushed crackers. Set aside. In the baking dish, layer 1/2 of the rice, then 1/2 of the chicken cheese mixture. Repeat. Top with the remaining cheddar cheese and crackers. Bake about 30 minutes until golden and bubbly.