1–12 oz bag broccoli florets, chopped (about 3–4 cups)
3 cups chicken broth, more if needed
1 cup milk (I used whole milk)
2 cups shredded chicken (rotisserie chicken works great)
Salt + Pepper, to taste
2 cups shredded cheddar cheese
2 T chopped parsley, for serving, optional
Heat oil in a large skillet over medium heat. When oil is hot, add shallots and cook until fragrant, about 3-4 minutes. Add the butter, garlic, and orzo, and cook until orzo is slightly golden and toasted; being careful not to burn it; 1-2 minutes. Add broccoli to skillet and cook an additional minute or two.
Pour in broth and 1/2 c milk, and season with salt and pepper. Bring to a rolling boil, then reduce heat, cover and simmer for 10-12 minutes, stirring every few minutes, until orzo is cooked/al dente and liquid has reduced. You may need to an additional 1/2 cup of chicken broth.
Add in shredded chicken and remaining 1/2 c milk; stir and simmer another 2-3 minutes. (You want the consistency to be creamy, not soupy! Simmer for a few extra minutes if you need liquid to reduce down)
Stir in cheddar cheese and adjust salt and pepper at this time.