3 tablespoons butter divided

½ cup Panko bread crumbs plain or Italian

1 tablespoon all-purpose flour

8 ounces baby bella or white mushrooms sliced

½ teaspoon garlic powder

¼ teaspoon onion powder

⅛-½ teaspoon cayenne pepper adjust to taste

1 cup heavy cream

¾ cup chicken or vegetable stock

3 cups broccoli florets

1-2 cups freshly shredded cheddar cheese

½ teaspoon kosher salt adjust to taste

½ teaspoon freshly ground black pepper adjust to taste

2 cups cooked rice

1 tablespoon chopped Italian parsley

Preheat the oven to 400°F. In a large oven-safe skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.

In the same skillet, melt the butter over medium-high heat. Add the flour and whisk to combine. Slowly add the chicken stock, whisking until smooth. Reduce heat to medium-low and simmer for a few minutes, until thickened. Whisk in the cream along with the garlic powder and cayenne pepper.

Remove from the heat. Stir in the mushrooms, broccoli, and rice. Add half of the cheese and stir to mix throughout. Taste and add salt and pepper, as needed. Top with the remaining cheese and sprinkle with the toasted bread crumbs. Bake until lightly browned and bubbly, about 18-22 minutes. Serve warm.