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 Chicken & Broccoli Cheddar Bake after a busy weekday when I wanted something cozy but quick. My family loved how the broccoli and chicken soaked up the cheese and the crispy topping added the perfect finish.
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 oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Steam 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 roux:
- In a medium saucepan melt the butter over medium heat. Stir in the flour and cook for 1 minute whisking constantly.
- Make sauce:
- Gradually add the milk and chicken broth whisking to prevent lumps. Cook for 3 4 minutes until the sauce thickens.
- Add seasonings:
- 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 ingredients:
- In a large bowl combine the cooked chicken blanched broccoli and cheese sauce. Mix well.
- Assemble casserole:
- Spread the mixture evenly in the prepared baking dish.
- Add topping:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Prepare breadcrumbs:
- 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.
- Let cool:
- Let cool for 5 minutes before serving.
Save Every time we bring this casserole to a family potluck it disappears within minutes. Even picky eaters enjoy the creamy cheese sauce and the crunchy topping.
Required Tools
For best results use a 9x13-inch baking dish medium saucepan mixing bowls a whisk and a steamer or pot for blanching broccoli.
Allergen Information
This recipe contains milk cheese butter and wheat flour panko. Always check processed ingredients for hidden allergens before serving sensitive eaters.
Nutritional Information
Each serving provides approximately 420 calories 21 g total fat 21 g carbohydrates and 36 g protein.
Save Serve piping hot and enjoy the irresistible comfort of chicken broccoli and cheddar baked all in one delicious dish.
Recipe Help
- → How should I prepare the broccoli for this dish?
Steam or blanch the broccoli florets in boiling water for 2-3 minutes until just tender and bright green, then drain before combining with other ingredients.
- → Can I use rotisserie chicken instead of cooking my own?
Yes, shredded rotisserie chicken works well and saves time without compromising flavor.
- → What are good substitutions for fresh broccoli?
Frozen broccoli, once thawed and drained, can be used as a convenient alternative.
- → How do I achieve a golden, crispy topping?
Toss panko breadcrumbs with olive oil and optionally red pepper flakes, then sprinkle over the casserole before baking to get a crunchy, golden crust.
- → Can I make this dish heartier?
Adding cooked rice or quinoa to the mixture before baking will create a more filling, one-dish meal.