In a pot of cold water add a sliced carrot, onion, celery chunks and bring to a boil. Add the chicken breast, adding a pinch of salt, and continue cooking for 20 minutes or so.
Cut the broccoli tops, wash them and blanch them for about 10 minutes. After draining them, leave them to cool.
In a frying pan put a drizzle of oil and a small chopped onion, wilt it for a few minutes over a gentle flame. Then add the broccoli and adjust the salt and pepper.
Saute everything in the pan for a couple of minutes. Next, add your leftover rice and chicken, and season to taste. Turn off the flame, season with grated cheese and diced scamorza cheese. Pour everything into an ovenproof dish, sprinkle the surface with the remaining diced scamorza and some breadcrumbs. Finally, add a drizzle of oil and bake at 200° for about 15 minutes, or until the surface is nicely browned. Let cool and serve in slices.