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 served this Chicken & Broccoli Cheddar Bake on a chilly evening and it was gone within minutes the kids asked for seconds.
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
- Optional crushed red pepper flakes: 1/4 teaspoon
Instructions
- Preheat the oven:
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch (23x33 cm) baking dish.
- Prepare the broccoli:
- Steam or blanch the broccoli florets in boiling water for 2 to 3 minutes until just tender and bright green then drain and set aside.
- Make the roux:
- In a medium saucepan, melt the butter over medium heat then stir in the flour and cook for 1 minute while whisking.
- Add liquids:
- Gradually add the milk and chicken broth while whisking to prevent lumps and cook for 3 to 4 minutes until the sauce thickens.
- Season the sauce:
- Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper then remove from heat.
- Melt the cheese:
- Add 1 cup of cheddar cheese to the sauce and stir until melted and smooth.
- Combine filling:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce and mix well.
- Assemble:
- Spread the mixture evenly in the prepared baking dish.
- Add cheese topping:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Prepare crumb 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.
- Rest before serving:
- Let cool for 5 minutes before serving.
Save This casserole is a reliable weeknight meal and a favorite to bring to family potlucks.
Serving Suggestions
Serve with a light green salad or roasted vegetables and a crisp white wine such as Chardonnay.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat covered in a 350°F (175°C) oven until warmed through.
Variations
Add cooked rice or quinoa to the filling for a heartier dish or swap sharp cheddar for a milder cheese depending on preference.
Save Let the casserole rest a few minutes after baking to set then serve warm.
Recipe FAQ Section
- → How do I keep broccoli tender and vibrant?
Blanch broccoli florets in boiling water for 2-3 minutes, then drain to retain their bright color and crisp-tender texture before baking.
- → Can I use frozen broccoli instead of fresh?
Yes, thaw and drain frozen broccoli well to avoid excess moisture that might affect the bake's consistency.
- → What is the best way to achieve a crispy topping?
Toss panko breadcrumbs with olive oil before sprinkling on top, then bake until the topping turns golden brown and crisp.
- → How can I add extra heartiness to this dish?
Incorporate cooked rice or quinoa into the mix before baking for a more filling one-dish meal.
- → Are there any recommended pairings for this dish?
A crisp Chardonnay or a fresh, light salad complements the creamy, cheesy flavors perfectly.