How do I ensure the broccoli stays tender but crisp?

Blanch the broccoli florets in boiling water for 2-3 minutes until bright green, then drain well to keep them crisp yet tender during baking.

Can I use frozen broccoli instead of fresh?

Yes, thaw and drain frozen broccoli thoroughly before adding to avoid excess moisture in the bake.

Sharp cheddar provides the perfect balance of creaminess and flavor, melting smoothly into the sauce with a rich finish.

Sprinkle crushed red pepper flakes into the breadcrumb topping or sauce to introduce a subtle heat without overpowering the flavors.

Yes, assemble the casserole and refrigerate before baking, then bring it to room temperature and bake as directed for fresh results.

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 on a chilly evening and the rich cheesy sauce brought everyone to the table with smiles & helping themselves to seconds.

Prepare oven and dish:: Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
Blanch broccoli:: Steam or blanch broccoli florets in boiling water for 2 or 3 minutes until just tender and bright green. Drain and set aside.
Make sauce base:: In medium saucepan melt butter over medium heat. Stir in flour and cook 1 minute whisking constantly.
Add liquids:: Gradually add milk and chicken broth whisking to prevent lumps. Cook for 3 or 4 minutes until sauce thickens.
Season and finish sauce:: Stir in Dijon mustard garlic powder onion powder salt and black pepper. Remove from heat.
Add cheese:: Add 1 cup cheddar cheese to sauce and stir until melted and smooth.
Combine chicken broccoli sauce:: In large bowl combine cooked chicken blanched broccoli and cheese sauce. Mix well.
Layer and top:: Spread mixture evenly in baking dish. Sprinkle remaining 1/2 cup cheddar cheese over top.
Add breadcrumb topping:: In small bowl toss panko breadcrumbs with olive oil and red pepper flakes if using. Sprinkle over casserole.
Bake:: Bake for 25 or 30 minutes until bubbling and top is golden brown.
Rest and serve:: Let cool for 5 minutes before serving.

This casserole is a tradition when my family gathers for Sunday dinner & we love passing the dish and sharing hearty laughter at the table.

9x13-inch baking dish mixing bowls medium saucepan whisk steamer or pot for blanching broccoli

Contains milk (cheese milk butter) and wheat (flour panko). If using store-bought broth be sure to read labels for hidden allergens.

Each serving has around 420 calories 21 g total fat 21 g carbohydrates and 36 g protein.

Serve this bake warm and bubbling for ultimate comfort & leftovers make flavorful lunches the next day.

→ How do I ensure the broccoli stays tender but crisp?: Blanch the broccoli florets in boiling water for 2-3 minutes until bright green, then drain well to keep them crisp yet tender during baking.
→ Can I use frozen broccoli instead of fresh?: Yes, thaw and drain frozen broccoli thoroughly before adding to avoid excess moisture in the bake.
→ What type of cheese works best for this dish?: Sharp cheddar provides the perfect balance of creaminess and flavor, melting smoothly into the sauce with a rich finish.
→ Is there a way to add a spicy kick to the bake?: Sprinkle crushed red pepper flakes into the breadcrumb topping or sauce to introduce a subtle heat without overpowering the flavors.
→ Can this dish be prepared ahead of time?: Yes, assemble the casserole and refrigerate before baking, then bring it to room temperature and bake as directed for fresh results.