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 made this bake for a weekend potluck, and everyone asked for the recipe. The blend of cheese sauce and hearty chicken always brings warmth to the table.
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: 1/4 teaspoon, optional for a kick.
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Instructions
- Prep Oven & Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Prepare 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 & 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.
- Top & Bake:
- 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 for 25-30 minutes until bubbling and the top is golden brown.
- Finish & Serve:
- Let cool for 5 minutes before serving.
Save This casserole became our go-to for busy weeknights—the kids love helping assemble layers and requesting extra cheese on top.
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
Per serving: 420 calories, 21 g total fat, 21 g carbohydrates, 36 g protein.
Save Serve this bake straight from the oven for best flavor. Any leftovers reheat beautifully for lunch the next day.
Recipe Questions
- → How should the broccoli be prepared before baking?
Steam or blanch the broccoli florets for 2-3 minutes until just tender and bright green, then drain before combining with other ingredients.
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is a convenient substitute that cuts down preparation time without sacrificing flavor.
- → What is the best way to achieve a crispy topping?
Toss panko breadcrumbs with olive oil (and optional red pepper flakes), then sprinkle over the casserole before baking for a golden, crunchy crust.
- → Is it possible to make this dish heartier?
Adding cooked rice or quinoa to the mixture before baking can create a more filling, one-dish meal.
- → What temperature and duration are recommended for baking?
Bake at 375°F (190°C) for 25-30 minutes until the casserole is bubbling and the top is golden brown.
