Save Chicken & Broccoli Cheddar Bake
I first served this comforting bake at a family dinner, and it quickly became a go-to for potlucks and weeknights alike.
Ingredients
- Protein & Vegetables: 2 cups cooked chicken breast, diced or shredded; 3 cups fresh broccoli florets
- Sauce & Base: 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 1 cup whole milk; 1/2 cup low-sodium chicken broth; 1 teaspoon Dijon mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper
- Cheese & Topping: 1 1/2 cups sharp cheddar cheese, shredded (divided); 1/2 cup panko breadcrumbs; 1 tablespoon olive oil
- Optional: 1/4 teaspoon crushed red pepper flakes (for a kick)
Instructions
- Preheat:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Prepare 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.
- Build the sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Thicken:
- Gradually add the milk and chicken broth, whisking to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
- Season:
- 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:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce. Mix well.
- Assemble:
- Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Top and bake:
- In a small bowl, toss panko breadcrumbs with olive oil (and red pepper flakes, if using), then sprinkle over the casserole. Bake for 25-30 minutes until bubbling and the top is golden brown.
- Rest and serve:
- Let cool for 5 minutes before serving.
Save Serve with a simple green salad and a glass of white wine for a cozy, complete meal the whole family will love.
Required Tools
- 9x13-inch baking dish
- Medium saucepan
- Mixing bowls
- Whisk
- 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
- Calories: 420
- Total Fat: 21 g
- Carbohydrates: 21 g
- Protein: 36 g
Save Let it rest for a few minutes so the slices hold their shape, then enjoy the melty, golden goodness.
Recipe Guide
- → Can I use rotisserie chicken?
Yes, using rotisserie chicken saves time and adds flavor. Simply dice or shred and follow the instructions as usual.
- → Is fresh broccoli required?
Fresh broccoli is ideal, but thawed frozen broccoli works well as a substitute; make sure to drain excess moisture before using.
- → How do I make the casserole topping crispier?
Toss panko breadcrumbs with olive oil before sprinkling on top to ensure extra crispiness after baking.
- → What if I need a gluten-free option?
Use gluten-free flour and breadcrumbs to make the casserole suitable for those avoiding wheat.
- → Can I prepare this dish ahead?
You can assemble everything in advance and bake when ready. Store covered in the fridge for up to 24 hours before baking.
- → How do I make the dish heartier?
Add cooked rice or quinoa to the mixture before baking for an even more filling meal.