Save to Pinterest 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 for a midweek meal and it was an instant hit with everyone at the table. The leftovers disappeared even quicker the next day!
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
- 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 Sauce Base:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Thicken Sauce:
- Gradually add the milk and chicken broth, whisking to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
- Season Sauce:
- 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 Components:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce. Mix well.
- Arrange & Top:
- Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Prepare 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 & Serve:
- Let cool for 5 minutes before serving.
Save to Pinterest This dish became a new family favorite when we brought it out for Sunday dinner. It is always requested for cozy potluck gatherings and creates lasting memories around the table.
Serving Suggestions
Pair this bake with a crisp green salad or roasted potatoes for a complete meal. A glass of Chardonnay complements the casserole perfectly.
Allergen Information
This recipe contains milk and wheat. If using store-bought chicken broth or other processed ingredients, always check the packaging for hidden allergens.
Nutritional Information
Each serving provides approximately 420 calories, 21 g fat, 21 g carbohydrates, and 36 g protein.
Save to Pinterest Enjoy this comforting casserole fresh from the oven with your favorite sides. Leftovers reheat beautifully for a quick next-day lunch.
Recipe FAQs
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used once fully thawed and drained to remove excess moisture before mixing.
- → How do I prevent lumps in the cheese sauce?
Whisk the flour and butter until smooth and gradually add milk and broth while whisking constantly to create a creamy, lump-free sauce.
- → What can I substitute for chicken broth?
Vegetable broth or water with a pinch of salt can be used as a substitute for a different flavor profile.
- → How can I add a spicy kick to this dish?
Include crushed red pepper flakes either in the breadcrumb topping or mixed into the sauce for subtle heat.
- → Can this be prepared ahead of time?
Yes, assemble the mixture and refrigerate before baking. Add breadcrumbs and bake just before serving for best texture.