Pin it A comforting creamy casserole featuring tender chicken fresh broccoli and a golden cheddar cheese topping—perfect for a family dinner or potluck.
I first made this bake on a chilly evening when my family craved something warm and satisfying. The bubbling cheese and tender chicken instantly became a requested favorite.
Ingredients
- Cooked chicken breast: 2 cups diced or shredded
- Fresh broccoli florets: 3 cups
- Unsalted butter: 2 tablespoons
- All-purpose flour: 2 tablespoons
- Whole milk: 1 cup
- Low-sodium chicken broth: 1/2 cup
- Dijon mustard: 1 teaspoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Sharp cheddar cheese: 1 1/2 cups shredded divided
- Panko breadcrumbs: 1/2 cup
- Olive oil: 1 tablespoon
- Crushed red pepper flakes (optional): 1/4 teaspoon for a kick
Instructions
- Prepare oven and dish:
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook broccoli:
- Steam or blanch broccoli florets in boiling water for 2 3 minutes until just tender and bright green. Drain and set aside.
- Make sauce base:
- In medium saucepan melt butter over medium heat. Stir in flour and cook 1 minute whisking constantly.
- Add liquids:
- Gradually add milk and chicken broth whisking to prevent lumps. Cook for 3 4 minutes until sauce thickens.
- Season and add cheese:
- Stir in Dijon mustard garlic powder onion powder salt and black pepper. Remove from heat. Add 1 cup cheddar cheese and stir until melted and smooth.
- Combine ingredients:
- In large bowl combine cooked chicken blanched broccoli and cheese sauce. Mix well.
- Assemble casserole:
- Spread mixture evenly in prepared baking dish. Sprinkle remaining 1/2 cup cheddar cheese over the top.
- Prepare topping:
- In small bowl toss panko breadcrumbs with olive oil (and red pepper flakes if using) then sprinkle over casserole.
- Bake:
- Bake 25 30 minutes until bubbling and top is golden brown.
- Rest and serve:
- Let cool for 5 minutes before serving.
Pin it Whenever I serve this casserole my kids gather around eager for a second helping and my spouse always asks for the recipe to share with friends.
Allergen Information
Contains milk (cheese milk butter) and wheat (flour panko). If using store-bought chicken broth or other processed ingredients check for hidden allergens.
Required Tools
9x13-inch baking dish medium saucepan mixing bowls whisk steamer or pot for blanching broccoli
Nutritional Information
Per serving: 420 calories 21 g total fat 21 g carbohydrates 36 g protein.
Pin it Serve this casserole fresh out of the oven for maximum comfort. It reheats beautifully for leftovers.
Recipe Questions & Answers
- → How do I prevent the broccoli from becoming mushy?
Steam or blanch the broccoli for just 2-3 minutes until tender-crisp to maintain its texture and vibrant color before mixing it into the dish.
- → Can I use rotisserie chicken instead of cooking chicken breast?
Yes, rotisserie chicken works well and can save time while keeping the dish flavorful and tender.
- → What can I use instead of panko breadcrumbs for the topping?
Crushed crackers or toasted breadcrumbs can be used as a substitute to achieve a crispy topping.
- → Is it possible to prepare this dish ahead of time?
You can assemble the casserole in advance and refrigerate it before baking. Add extra baking time if cooking from cold.
- → How can I add a little heat to the dish?
Incorporate crushed red pepper flakes into the breadcrumb topping or the sauce for a mild spicy kick.