In a medium saucepan, bring the chicken broth to a boil. Add the rice and stir. Reduce the heat to low, cover, and cook for about 18-20 minutes, or until the rice is fully cooked and the broth is absorbed. Remove from heat and set aside.
2. Prepare the Broccoli:
If using fresh broccoli, steam or blanch the broccoli florets for about 3-4 minutes until just tender. If using frozen broccoli, simply thaw and drain it well. Chop the broccoli into bite-sized pieces.
3. Make the Cheese Sauce:
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes, until softened.
Add the garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in the cream of mushroom soup, sour cream, salt, pepper, and paprika (if using). Stir until well combined.
Gradually add in 1 1/2 cups of shredded cheddar cheese, stirring until the cheese is melted and the sauce is smooth.
4. Combine Everything:
In a large mixing bowl, combine the cooked rice, broccoli, and cheese sauce. Stir gently to combine everything evenly.
5. Assemble the Casserole:
Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
If desired, sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the casserole.
For extra crunch, sprinkle breadcrumbs over the top of the casserole.
6. Bake the Casserole:
Preheat your oven to 350°F (175°C).
Bake the casserole, uncovered, for about 25-30 minutes, or until the top is golden brown and bubbly. If you used breadcrumbs, they should be crispy.
7. Serve:
Let the casserole rest for a few minutes before serving. This helps it set and makes it easier to serve.
