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 relaxed Sunday meal and was delighted at how comforting and satisfying it was for everyone at the table. It quickly became a staple when I need something cheesy and nourishing.
Ingredients
- Chicken breast: 2 cups, cooked, diced or shredded
- Broccoli florets: 3 cups, fresh
- 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 & 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 Cheese 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.
- Cheddar Cheese Addition:
- 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. Mix well.
- Layer in Baking Dish:
- Spread the mixture evenly in the prepared baking dish.
- Top with Cheese:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- Topping Prep:
- 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.
Save to Pinterest This casserole was a hit with my family, especially after a chilly weekday when comfort food was needed most. It's fun to let kids sprinkle the cheesy topping before baking.
Serving Suggestions
Enjoy with a crisp Chardonnay or a light green salad to balance the rich flavors. Garlic bread makes a tasty side.
Allergen Information
Contains milk (cheese, milk, butter) and wheat (flour, panko). Always check the labels of broth or packaged ingredients for possible allergens.
Variations
Add cooked rice or quinoa for a heartier dish, or a sprinkle of crushed red pepper flakes for a spicy kick. You can also try Swiss cheese in place of cheddar for a different flavor profile.
Save to Pinterest This bake is the kind of cozy classic that fits any busy weeknight or special family gathering. Leftovers reheat beautifully for an easy lunch the next day.
Recipe FAQs
- → Can I use frozen broccoli instead of fresh?
Yes, thaw and drain frozen broccoli thoroughly before using to avoid excess moisture in the dish.
- → How can I make the topping extra crispy?
Toss panko breadcrumbs with olive oil before sprinkling on top to create a golden, crunchy crust when baked.
- → Is there a substitute for Dijon mustard in the sauce?
Yellow mustard or a small amount of prepared horseradish can be used, but Dijon provides a subtle tang that complements the cheddar.
- → Can I prepare this ahead of time?
You can assemble the casserole and refrigerate it for up to 24 hours before baking to save time on the day of serving.
- → What sides pair well with this dish?
A fresh green salad or steamed vegetables balance the richness nicely, and a light white wine complements the flavors.