Pin 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 casserole after a busy weekday and it quickly became our family's favorite for its simplicity and heartiness.
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 (optional): 1/4 teaspoon for a kick
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Instructions
- Prepare the oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Blanch the 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 the sauce base:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Thicken the sauce:
- Gradually add the milk and chicken broth, whisking to prevent lumps. Cook for 3 4 minutes until the sauce thickens.
- Add seasonings:
- Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
- Incorporate cheese:
- Add 1 cup of cheddar cheese to the sauce and stir until melted and smooth.
- Combine ingredients:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce. Mix well.
- Assemble casserole:
- Spread the mixture evenly in the prepared baking dish.
- Add topping:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Finish 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 for 5 minutes before serving.
Pin This dish always reminds me of Sunday family gatherings when everyone arrived hungry and left with smiles after a hearty meal.
Required Tools
9x13-inch baking dish, medium saucepan, mixing bowls, whisk, and steamer or pot for blanching broccoli.
Allergen Information
Contains: Milk (cheese, milk, butter), Wheat (flour, panko). Check store-bought broth and ingredients for hidden allergens.
Nutritional Information
Per serving: 420 calories, 21 g total fat, 21 g carbohydrates, 36 g protein.
Pin Enjoy your casserole straight from the oven. It's the kind of comfort food everyone will want seconds of!
Recipe Q&A
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used but should be thawed and well drained before mixing to avoid excess moisture in the bake.
- → What cheese works best for this dish?
Sharp cheddar cheese is ideal for a rich, tangy flavor that melts smoothly into the sauce and crisps well on top.
- → How do you ensure the broccoli stays bright and tender?
Blanch or steam broccoli just until tender-crisp to preserve its vibrant color and texture before combining it with the sauce.
- → Can I prepare this casserole in advance?
Yes, assemble the bake ahead and refrigerate. Bake just before serving to maintain the crisp topping and creamy sauce.
- → What sides pair well with this creamy casserole?
A crisp green salad or a chilled Chardonnay balances the rich, creamy flavors of the chicken and broccoli bake beautifully.
