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1.
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Preheat oven to 350 F.
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2.
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Bring half of the chicken stock to a boil in a medium saucepan.
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Add the Minute brown rice and bring back up to a boil.
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Turn the heat down to low and cook for 5 minutes with the lid on.
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Turn the heat off and leave lid on to finish cooking the rice.
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3.
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Drain and rinse the white beans in a colander.
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Pour the beans into a blender with 1 cup of chicken stock.
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Put the lid on and blend until smooth.
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Set aside.
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4.
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In a small saucepan over medium heat, melt the butter.
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Once the butter has melted, add the flour.
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Whisk butter and flour together continuously for 2 minutes, until the mixture starts to smell nutty and starts to brown.
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Whisk in 1 cup of the chicken stock and keep whisking 2 minutes until thickened.
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Stir in cream of chicken soup and the blended beans.
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Cook for 5 minutes to incorporate chicken flavor into the beans.
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Remove from heat.
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Let the mixture cool a little while preparing the rest of the casserole.
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5.
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In a large bowl, add the frozen broccoli florets (no need to cook beforehand), the cooked brown rice, shredded cheeses (I used cheddar, havarti and gouda), garlic salt, pepper, eggs, freshly grated Parmesan cheese, the cooled chicken stock/soup/bean mixture, and truffle oil.
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Stir to combine.
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6.
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Pour into a 7 by 11 glass baking dish and top with crushed Ritz crackers.
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Bake for 45 minutes.
