Pin 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 after a busy weekday since my kids love both chicken and broccoli especially topped with lots of melted cheese. It quickly became a go-to dinner that brings everyone 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 (optional): 1/4 teaspoon for a kick
Instructions
- Prepare the oven:
- 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 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 ingredients:
- In a large bowl combine the cooked chicken blanched broccoli and cheese sauce. Mix well.
- Prepare for baking:
- Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- 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 30 minutes until bubbling and the top is golden brown.
- Serve:
- Let cool for 5 minutes before serving.
Pin My kids always ask for second helpings of this bake and it's one of those dishes that gets passed around at family gatherings bringing smiles all around.
Substitutions & Variations
Switch in cauliflower instead of broccoli or add cooked rice or quinoa for a more filling meal. Try smoked gouda or Monterey Jack cheese in place of cheddar for a flavor twist.
Serving Suggestions
This bake pairs perfectly with a crisp green salad or roasted carrots and a glass of light Chardonnay.
Nutrition Facts
Each serving has about 420 calories 21g fat 21g carbs and 36g protein making it filling enough for dinner without being overly rich.
Pin This creamy bake brings comfort and plenty of flavor to your dinner table. Enjoy leftovers the next day for an easy meal.
Recipe Q&A
- → Can I use leftover chicken for this bake?
Yes, shredded rotisserie or leftover cooked chicken works perfectly and saves time during prep.
- → Is it possible to substitute frozen broccoli?
Frozen broccoli can be used—just thaw and drain thoroughly before adding to maintain ideal texture.
- → How do I make the topping extra crisp?
Toss panko breadcrumbs with olive oil before sprinkling and bake until golden brown for added crunch.
- → Can I prepare this casserole ahead of time?
Absolutely. Assemble in advance, refrigerate, and bake when ready. Add a few extra minutes to baking time if chilled.
- → What can I serve with this dish?
A fresh green salad or steamed rice pairs well alongside, balancing the creamy, cheesy richness.
- → Is there a way to make this gluten-free?
Use gluten-free flour and breadcrumbs to adapt the casserole for those with gluten sensitivities.