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.
The first time I made this chicken & broccoli cheddar bake, everyone went back for seconds. It quickly became a favorite because it's filling but still packed with vegetables.
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: 1/4 teaspoon, optional
Instructions
- Prepare baking 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 roux:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Add liquids and thicken:
- 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 main ingredients:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce. Mix well.
- Fill 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.
- Make and 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.
- Cool:
- Let cool for 5 minutes before serving.
Save to Pinterest This chicken & broccoli cheddar bake is often requested at family gatherings—everyone enjoys sharing a warm slice together.
Required Tools
9x13-inch baking dish, medium saucepan, mixing bowls, whisk, steamer or pot for blanching broccoli
Allergen Information
Contains milk (cheese, milk, butter), wheat (flour, panko). If using store-bought chicken broth or other processed ingredients, check every label closely.
Nutritional Information (per serving)
Calories: 420, Total Fat: 21 g, Carbohydrates: 21 g, Protein: 36 g
Save to Pinterest Make this bake for dinner anytime you crave comfort food. Enjoy leftovers reheated for a quick, satisfying meal.
Common Recipe Questions
- → Can I use frozen broccoli?
Yes, thaw and drain frozen broccoli before adding it for a similar texture to fresh.
- → What’s the best chicken type to use?
Cooked breast, rotisserie, or leftover roasted chicken all work well for a tender casserole base.
- → How to make the dish gluten-free?
Replace all-purpose flour and panko with gluten-free alternatives for a suitable version.
- → Can I prep this ahead of time?
Yes, assemble the dish up to baking, refrigerate, and bake just before serving for convenience.
- → What does Dijon mustard add?
Dijon mustard enhances flavor and gives a gentle, tangy depth to the creamy sauce.
- → What sides pair well?
Serve alongside a fresh green salad or a crisp white wine for a balanced meal.