Save A comforting, creamy casserole featuring tender chicken, fresh broccoli, and a golden cheddar cheese topping—perfect for a family dinner or potluck.
I made this bake last weekend when we had friends over. It was a huge hit with everyone, especially the kids, who went back for seconds!
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 Oven and Dish:
- Preheat the oven to 375°F (190°C). 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 Cheese Sauce:
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly. Gradually add milk and chicken broth, whisking to prevent lumps. Cook for 3-4 minutes until the sauce thickens. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
- Add Cheese:
- Add 1 cup of cheddar cheese to the sauce and stir until melted and smooth.
- Combine & Assemble:
- In a large bowl, combine cooked chicken, blanched broccoli, and cheese sauce. Mix well. Spread mixture evenly in the prepared baking dish.
- Topping:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top. 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 & Serve:
- Let cool for 5 minutes before serving.
Save This is one of those meals my family asks for again and again. On cold evenings, it brings everyone together at the table for seconds and easy conversation.
Required Tools
You'll need a 9x13-inch baking dish, medium saucepan, mixing bowls, a whisk, and a steamer or pot for blanching broccoli.
Allergen Information
Contains: Milk (cheese, milk, butter), Wheat (flour, panko). If using store-bought chicken broth or other processed ingredients, check for hidden allergens.
Nutritional Information (per serving)
Calories: 420 Protein: 36 g Carbohydrates: 21 g Total Fat: 21 g
Save This bake is even better the next day! Pair leftovers with a light salad for a delicious lunch.
Recipe FAQ
- → How do I ensure the broccoli stays bright green and tender?
Blanch the broccoli florets in boiling water for 2-3 minutes, then drain immediately. This method preserves color and texture before combining with the other ingredients.
- → Can I use rotisserie chicken instead of cooking fresh chicken?
Yes, rotisserie chicken works well and can save prep time while adding flavorful cooked chicken to the dish.
- → What is the purpose of the panko breadcrumb topping?
The panko crumbs mixed with olive oil create a crunchy, golden crust that adds texture contrast to the creamy casserole.
- → Is there a way to make this dish spicier?
Adding crushed red pepper flakes to the breadcrumb topping introduces a pleasant kick without overpowering the flavors.
- → Can this dish be prepared ahead of time?
Yes, you can assemble the bake ahead and refrigerate it for a few hours. Bake it just before serving for best results.
- → What side dishes pair well with this chicken and broccoli bake?
A crisp green salad or light white wine like Chardonnay balances the creamy richness of this casserole nicely.