# Components:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets
→ Sauce & Base
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/2 cup low-sodium chicken broth
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Cheese & Topping
12 - 1 1/2 cups sharp cheddar cheese, shredded, divided
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon olive oil
→ Optional
15 - 1/4 teaspoon crushed red pepper flakes
# Directions:
01 - Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish to prevent sticking.
02 - Steam or blanch broccoli florets in boiling water for 2-3 minutes until just tender and vividly green. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute, whisking continuously.
04 - Gradually pour in milk and chicken broth, whisking to eliminate lumps. Cook for 3-4 minutes, stirring frequently until sauce is thick and smooth.
05 - Whisk in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove saucepan from heat.
06 - Stir 1 cup of shredded cheddar cheese into the warm sauce until melted and silky.
07 - In a large mixing bowl, toss together cooked chicken, blanched broccoli, and cheese sauce until thoroughly combined.
08 - Spread the chicken, broccoli, and sauce mixture evenly in the prepared baking dish.
09 - Sprinkle remaining 1/2 cup shredded cheddar cheese evenly across the surface.
10 - In a small bowl, mix panko breadcrumbs with olive oil and crushed red pepper flakes if desired. Scatter over the cheese layer.
11 - Bake for 25-30 minutes until bubbling and the topping is golden brown.
12 - Allow to cool for 5 minutes before portioning and serving.
