Pin It 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 weeknight when I needed something cozy and satisfying to please everyone at the table. It instantly became a family favorite, and it's requested often when we're craving comfort food.
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, shredded (divided): 1 1/2 cups
- Panko breadcrumbs: 1/2 cup
- Olive oil: 1 tablespoon
- Crushed red pepper flakes (optional): 1/4 teaspoon, for a kick
Instructions
- Preheat Oven & Prepare Dish:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Cook 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 the Roux:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly.
- Create the Sauce:
- Gradually add the milk and chicken broth, whisking to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
- Add Seasonings & Cheese:
- Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat. 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.
- Assemble the Casserole:
- Spread the mixture evenly in the prepared baking dish.
- Add Toppings:
- Sprinkle the remaining 1/2 cup cheddar cheese over the top. 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.
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We love gathering around the table for this dish on busy evenings—everyone enjoys scooping out big servings, and there are rarely leftovers. It's become a reliable go-to for when family or friends stop by unexpectedly.
Required Tools
To make this casserole, you'll need a 9x13-inch baking dish, a medium saucepan for the sauce, mixing bowls, a whisk, and either a steamer or pot for blanching the broccoli.
Allergen Information
This recipe contains milk (cheese, milk, butter) and wheat (flour, panko). If you use store-bought chicken broth or other processed ingredients, always check labels for hidden allergens.
Nutritional Information
Each serving contains approximately 420 calories, 21 g total fat, 21 g carbohydrates, and 36 g protein.
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Serve this chicken & broccoli cheddar bake hot from the oven for the best flavor. It reheats well, so leftovers are just as delicious the next day.
Recipe Questions & Answers
- → What type of chicken works best?
Cooked chicken breast, either diced or shredded, provides tender texture and absorbs flavors well.
- → Can I use frozen broccoli instead of fresh?
Yes, thawed and drained frozen broccoli can be used as a convenient alternative.
- → How do I achieve the creamy cheese sauce?
A roux made with butter and flour is combined with milk and broth, then melted sharp cheddar cheese is stirred in for a smooth sauce.
- → What temperature is best for baking?
Bake at 375°F (190°C) until the topping is golden and the filling is bubbly, usually 25-30 minutes.
- → Any suggestions for enhancing the topping?
Toss panko breadcrumbs with olive oil and optional crushed red pepper flakes before sprinkling on top for extra crunch and a touch of heat.
- → Can this dish be made heartier?
Adding cooked rice or quinoa to the mix before baking creates a more substantial one-dish meal.