Save A comforting creamy casserole featuring tender chicken fresh broccoli and a golden cheddar cheese topping&mdashperfect for a family dinner or potluck.
The first time I baked this casserole it was gone before I could grab seconds. Combining shredded chicken and just-blanched broccoli in a creamy sauce under cheddar always brings requests for the recipe.
Ingredients
- Chicken breast: 2 cups cooked diced or shredded
- Broccoli florets: 3 cups fresh
- 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: 1/4 teaspoon optional for a kick
Instructions
- Prepare baking dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Blanch 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:
- In a 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 3-4 minutes until sauce thickens.
- Season sauce:
- Stir in Dijon mustard garlic powder onion powder salt and black pepper. Remove from heat.
- Add cheese:
- Add 1 cup cheddar cheese to the sauce and stir until melted and smooth.
- Combine:
- In a large bowl combine cooked chicken blanched broccoli and cheese sauce. Mix well.
- Assemble casserole:
- Spread mixture evenly in the prepared baking dish.
- Top with cheese:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Add breadcrumb topping:
- In a small bowl toss panko breadcrumbs with olive oil and red pepper flakes if using then sprinkle over the casserole.
- Bake:
- Bake for 25-30 minutes until bubbling and the top is golden brown.
- Rest and serve:
- Let cool 5 minutes before serving.
Save My family always requests this meal at Sunday dinners especially when we gather with cousins and grandparents. Someone inevitably goes back for seconds even on busy weeknights.
Required Tools
9x13-inch baking dish medium saucepan mixing bowls whisk steamer or pot for blanching broccoli
Allergen Information
Contains milk (cheese milk butter) and wheat (flour panko). Always check store-bought broth and processed ingredients for possible hidden allergens.
Nutritional Information
Per serving 420 calories 21g total fat 21g carbohydrates 36g protein
Save Serve this bake warm and bubbly for a meal worth gathering around the table. Leftovers reheat beautifully for lunch the next day.
Recipe FAQ
- → What type of chicken works best for this dish?
Cooked chicken breast works well, either diced or shredded. Rotisserie chicken is a convenient option for quick preparation.
- → Can frozen broccoli be used?
Yes, frozen broccoli is suitable. Thaw and drain it thoroughly before mixing to avoid excess moisture in the casserole.
- → How do I get a crispy topping?
Toss panko breadcrumbs with olive oil before sprinkling them on top. Baking until golden brown ensures a crunchy, flavorful crust.
- → Is it possible to make this gluten-free?
Swap regular flour and panko for gluten-free options to accommodate dietary needs, keeping texture and flavor similar.
- → What can be served alongside this dish?
Pair with a light green salad or fresh bread. A glass of crisp Chardonnay complements the creamy flavors beautifully.