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 recipe when hosting a small group of friends, and everyone loved how creamy and flavorful the casserole turned out. It's now my go-to dish for busy weeknights when I need something comforting without a lot of fuss.
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 baking 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 to 3 minutes until just tender and bright green. Drain and set aside.
- Make sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Add liquids:
- Gradually add the milk and chicken broth, whisking to prevent lumps. Cook for 3 to 4 minutes until the sauce thickens.
- Season and finish sauce:
- 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.
- Mix casserole:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce. Mix well.
- Assemble dish:
- Spread the mixture evenly in the prepared baking dish.
- Top with cheese:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Make and add 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 to 30 minutes until bubbling and the top is golden brown.
- Cool before serving:
- Let cool for 5 minutes before serving.
Save Every time I make this, my kids gather around the table eager for dinner. This casserole has become a special part of our family traditions, especially on cold evenings.
Serving Suggestions
Pair this bake with a simple green salad for freshness or serve alongside roasted potatoes for extra heartiness.
Recipe Variations
Add cooked rice or quinoa to the mixture for a complete one-dish meal, or try swapping cheddar for Gruyère cheese for a nutty twist.
Storage Tips
Leftovers can be chilled in an airtight container and reheated in the oven or microwave within 3 days for best flavor and texture.
Save This bake delivers creamy comfort in every bite. Make it ahead for busy evenings—your family will thank you!
Recipe FAQ
- → Can I use frozen broccoli instead of fresh?
Yes, thaw and drain frozen broccoli before adding to maintain texture and prevent excess moisture.
- → What can I substitute for chicken broth?
Vegetable broth or water can be used, though broth adds added depth to the sauce's flavor.
- → How do I get the breadcrumb topping crispy?
Toss the panko with olive oil before sprinkling on top to ensure a golden, crunchy finish when baked.
- → Can I prepare this dish ahead of time?
Yes, assemble the casserole and refrigerate before baking. Allow extra baking time if baking chilled.
- → What type of cheese works best for melting?
Sharp cheddar provides a rich, creamy melt and sharp flavor ideal for this dish.