# What You'll Need:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets
→ Sauce & Base
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - ½ cup low-sodium chicken broth
07 - 1 teaspoon Dijon mustard
08 - ½ teaspoon garlic powder
09 - ½ teaspoon onion powder
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
→ Cheese & Topping
12 - 1½ cups sharp cheddar cheese, shredded, divided
13 - ½ cup panko breadcrumbs
14 - 1 tablespoon olive oil
→ Optional
15 - ¼ teaspoon crushed red pepper flakes
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Steam or blanch broccoli florets in boiling water for 2 to 3 minutes until just tender and bright green. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in milk and chicken broth, cooking 3 to 4 minutes until sauce thickens.
05 - Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Remove from heat.
06 - Incorporate 1 cup shredded cheddar into the sauce until melted and smooth.
07 - In a large bowl, mix cooked chicken, blanched broccoli, and cheese sauce evenly.
08 - Spread mixture evenly in prepared baking dish.
09 - Sprinkle remaining ½ cup cheddar cheese over the mixture.
10 - Toss panko breadcrumbs with olive oil and red pepper flakes if using, then sprinkle evenly over casserole.
11 - Bake for 25 to 30 minutes until bubbling and golden brown on top.
12 - Let rest for 5 minutes before serving.
