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 on a chilly weeknight when I wanted something cozy and easy that everyone would love. It quickly became a staple on our dinner table for both its comforting flavors and how simple it is to put together.
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, for a kick
Instructions
- Prepare the oven and dish:
- Preheat the oven to 375°F (190°C) Lightly grease a 9x13-inch (23x33 cm) baking dish
- Blanch 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 roux:
- In a medium saucepan melt the butter over medium heat Stir in the flour and cook for 1 minute whisking constantly
- Make the sauce:
- Gradually add the milk and chicken broth whisking to prevent lumps Cook for 3-4 minutes until the sauce thickens
- Season the sauce:
- Stir in Dijon mustard garlic powder onion powder salt and black pepper Remove from heat
- Add cheese to sauce:
- 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:
- Spread the mixture evenly in the prepared baking dish
- Add remaining cheese:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top
- Make the 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
- Cool and serve:
- Let cool for 5 minutes before serving
Save We shared this dish last Sunday with extended family and everyone came back for seconds—there were no leftovers and lots of happy faces at the table
Customizations & Additions
Add cooked rice or quinoa to the casserole mixture to turn it into a heartier one-dish meal that stretches the servings even further
What to Serve With Chicken & Broccoli Cheddar Bake
This casserole goes well with a light side salad or steamed vegetables and pairs nicely with a crisp glass of Chardonnay
Allergen and Nutritional Information
This recipe contains milk (cheese milk butter) and wheat (flour panko) Each serving provides about 420 calories 21 grams fat 21 grams carbohydrates and 36 grams protein
Save This creamy cheesy casserole brings everyone together at the table Serve hot enjoy the golden crust and savor every bite
Recipe Guide
- → Can I use frozen broccoli instead of fresh?
Yes, thaw and drain frozen broccoli well before adding to avoid excess moisture in the dish.
- → What cheese works best for this bake?
Sharp cheddar cheese provides the best melt and flavor, but mild cheddar or a blend can also be used.
- → How can I make this dish spicier?
Add crushed red pepper flakes to the breadcrumb topping or mix a pinch into the cheese sauce for a subtle heat.
- → Is it possible to prepare this ahead of time?
Yes, assemble the casserole and refrigerate for up to 24 hours before baking. Adjust baking time if baking from cold.
- → Can I substitute the chicken with another protein?
Cooked turkey or shredded rotisserie chicken work well as alternatives in this dish.