Save A comforting, creamy casserole featuring tender chicken, fresh broccoli, and a golden cheddar cheese topping—perfect for a family dinner or potluck.
I still remember the first time I made this bake for a chilly evening. The aroma of bubbling cheese and tender chicken quickly became a staple in our home.
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
- Prep the Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Steam Broccoli:
- Steam or blanch broccoli florets in boiling water for 2 to 3 minutes until just tender and bright green. Drain and set aside.
- Make Sauce Base:
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly.
- Add Liquids:
- Gradually add milk and chicken broth, whisking to prevent lumps. Cook for 3 to 4 minutes until thickened.
- Season:
- 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 smooth.
- Combine:
- In a large bowl, mix cooked chicken, broccoli, and cheese sauce. Mix well.
- Assemble:
- Spread the mixture evenly in the prepared dish.
- Top with Cheese:
- Sprinkle remaining 1/2 cup cheddar cheese over the top.
- Prepare Topping:
- Toss panko breadcrumbs with olive oil (and red pepper flakes if desired), then sprinkle over casserole.
- Bake:
- Bake for 25 to 30 minutes until bubbling and the top is golden brown.
- Cool and Serve:
- Let cool for 5 minutes before serving.
Save Sharing this bake at family gatherings always brings smiles around the table. It's especially a hit with kids and those craving comfort.
Required Tools
Have a 9x13-inch baking dish, medium saucepan, mixing bowls, whisk, and a steamer or pot ready for easy prep.
Allergen Information
This casserole contains milk from cheese, milk, and butter, and wheat in the flour and panko. For store-bought products, check labels for hidden allergens.
Nutritional Information
Each serving has 420 calories, 21 g total fat, 21 g carbohydrates, and 36 g protein.
Save Serve warm straight from the oven for the best creamy texture. Enjoy leftovers for lunch or freeze portions for busy days.
Recipe FAQs
- → How do you ensure the broccoli stays vibrant?
Steam or blanch the broccoli briefly until just tender and bright green to maintain color and texture.
- → Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works well and saves prep time. Shred or dice before mixing.
- → What cheese is best for the topping?
Sharp cheddar delivers a bold flavor and melts smoothly for both sauce and topping.
- → How do I prevent a soggy casserole?
Drain broccoli thoroughly before adding and use panko breadcrumbs for a crisply baked surface.
- → Can this bake be made ahead?
Assemble in advance, refrigerate, then bake when ready. Add breadcrumbs just before baking for best texture.
- → Is gluten-free variation possible?
Use gluten-free flour and breadcrumbs to adapt for gluten sensitivity.