Preheat oven to 375 degrees F.

Cook the Rice: Add 1 cup water and 1 cup chicken broth to small pot, then add 1 cup uncooked rice.  Bring to a boil, then reduce to a low simmer and cover for 20 minutes.  Once 20 minutes is done, keep lid on pot until ready to mix the rice into the casserole.

Dice the onion, slice the sausage, chop the parsley, cut off the broccoli florets.

To a preheated saute pan, add 1 teaspoon olive oil and the sliced sausage.  Sear the sausage until browned on both sides.  If you are using cooked sausage, you just need to sear, not cook through.  If raw, then cook a few minutes longer.  Remove the sausage from the pan and set aside, leaving the sausage bits and juices in the pan.

To the same pan, add 1 teaspoon olive oil if needed and the onions.  Cook the onions until soft and translucent.  

Add the flour and butter to make a roux and stir until full mixed. Cook for 2 minutes while stirring constantly so it does not burn.  Slowly whisk in the broth and the milk until lumps are gone and sauce is creamy.

Add the shredded cheese and the parsley and whisk to combine.  Add salt and pepper to taste.  Finally add back the sausage and stir to combine.

In a casserole dish, mix the rice, the broccoli, and the sausage-sauce.  Once combined, cover and cook in oven for 30 minutes.

Remove cover and sprinkle panko bread crumbs, salt & pepper over the entire top of the casserole.  Put back in the oven for another 5+ minutes until the top is lightly browned.

Take the casserole out, serve, and enjoy!!