Save A comforting, creamy casserole featuring tender chicken, fresh broccoli, and a golden cheddar cheese topping—perfect for a family dinner or potluck.
I first tried this casserole on a cozy weeknight when I needed something hearty but simple, and everyone loved how the flavors came together so easily.
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
Instructions
- Prepare casserole dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook broccoli:
- Steam or blanch the 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 the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly. Gradually add the 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 1 cup of cheddar cheese to the sauce and stir until melted and smooth.
- Combine and assemble:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce. Mix well. Spread the mixture evenly in the prepared baking dish.
- Add toppings:
- 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 casserole:
- Bake for 25-30 minutes until bubbling and the top is golden brown. Let cool for 5 minutes before serving.
Save We love making this bake for Sunday family dinners because leftovers are always packed for lunch the next day.
Required Tools
9x13-inch baking dish, medium saucepan, mixing bowls, whisk, pot or steamer for blanching broccoli
Allergen Information
Contains milk and wheat ingredients. Make sure to check labels if using store-bought or processed products to avoid hidden allergens.
Nutritional Information (per serving)
Calories: 420, Total Fat: 21 g, Carbohydrates: 21 g, Protein: 36 g
Save This casserole is wonderfully creamy and reheats beautifully for lunches or busy weeknights.
Recipe Questions & Answers
- → How do I ensure the broccoli stays bright and tender?
Steam or blanch the broccoli briefly (2-3 minutes) then drain well to maintain its vibrant color and slight crunch.
- → Can I use pre-cooked chicken?
Yes, diced or shredded cooked chicken works well and can speed up the preparation process.
- → What can I use instead of fresh broccoli?
Frozen broccoli, thawed and drained, can be substituted without compromising flavor or texture.
- → How do I achieve a crispy topping?
Toss panko breadcrumbs with olive oil and optional red pepper flakes before sprinkling over the top, then bake until golden.
- → Is this dish suitable for a main course?
Yes, it offers a balanced combination of protein, vegetables, and cheese, making it a hearty main dish for any meal.
- → Can I add grains to make it more filling?
Adding cooked rice or quinoa to the mixture creates a heartier dish without altering the flavor profile.