Cut the chicken into pieces, season with salt and pepper. Then, with a dash of oil, fry the chicken in a pan over medium-high heat.
Clean the asparagus and cut it into pieces. Then, cut the broccoli into small florets.
Place the rice, chicken, asparagus, and broccoli in a baking dish.
Mix the cream cheese with broth, season with nutmeg, salt, and pepper, and pour the mixture over the casserole.
Coarsely crush the cornflakes and mix them with the cheese. Spread the cheese-cornflake mixture evenly over the casserole.
Bake at 350°F for about 25 minutes, or until the crust is golden brown.
