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 on a chilly night when I needed something quick and family-friendly. Everyone loves the creamy sauce and crunchy topping, making it a regular request at home.
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: 1/4 teaspoon, optional (for a kick)
Instructions
- Prep & Oven:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Broccoli:
- Steam or blanch the broccoli florets in boiling water for 2-3 minutes until just tender and bright green. Drain and set aside.
- Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Thicken:
- Gradually add the milk and chicken broth, whisking to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
- Season:
- Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
- Cheese:
- Add 1 cup of cheddar cheese to the sauce and stir until melted and smooth.
- Mix:
- In a large bowl, combine the cooked chicken, blanched broccoli, and cheese sauce. Mix well.
- Assemble:
- Spread the mixture evenly in the prepared baking dish.
- Top:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top.
- 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.
- Serve:
- Let cool for 5 minutes before serving.
Save We made this for a Sunday family lunch and it disappeared fast. Kids love the cheesy top, and grown-ups appreciate the satisfying blend of flavors.
Make It Your Own
Swap in your favorite veggies like cauliflower or peas, or add cooked rice or quinoa to make the casserole even heartier.
Serving Suggestions
Pair this bake with a light salad or roasted potatoes for a full meal. It also works perfectly for potlucks and busy weeknights.
Storage & Reheating
Store leftovers in the fridge for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through.
Save This comforting bake is always a hit. With simple prep and big flavor, it will become a go-to recipe for easy family meals.
Recipe Guide
- → Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw and drain it thoroughly before adding to avoid excess moisture in the bake.
- → How can I make this dish spicier?
Incorporate crushed red pepper flakes into the panko topping or add a pinch to the sauce for a gentle kick.
- → What can I substitute for chicken broth?
Use vegetable broth or water with a bit of seasoning as an alternative to maintain flavor without changing texture.
- → Is it possible to prepare this ahead of time?
Yes, assemble the dish and refrigerate it before baking. Bake just before serving, adding a few extra minutes if starting cold.
- → What side dishes pair well with this casserole?
Light salads or steamed vegetables complement the dish nicely, as well as crisp white wines like Chardonnay.