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 for a Sunday night family dinner and everyone loved the cheesy crust and tender broccoli. It quickly became a favorite go-to meal for busy weeknights and gatherings.
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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 (optional): 1/4 teaspoon for a kick
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Instructions
- Preheat & Prepare Dish:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
- Prep Broccoli:
- Steam or blanch broccoli florets in boiling water for 2-3 minutes until just tender and bright green. Drain and set aside.
- Make Cheese Sauce:
- In a medium saucepan, melt butter over medium heat. Stir in flour, cook for 1 minute, whisking constantly. Gradually add milk and chicken broth, whisking to prevent lumps. Cook for 3-4 minutes until sauce thickens. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat. Add 1 cup of cheddar cheese, stir until melted and smooth.
- Combine & Assemble:
- In a large bowl, combine cooked chicken, blanched broccoli, and cheese sauce. Mix well. Spread mixture evenly in prepared baking dish. Sprinkle remaining 1/2 cup cheddar cheese over top.
- Topping:
- In a small bowl, toss panko breadcrumbs with olive oil (and red pepper flakes, if using). Sprinkle over casserole.
- Bake:
- Bake for 25-30 minutes until bubbling and top is golden brown. Let cool for 5 minutes before serving.
Save Our kids love helping sprinkle cheese and breadcrumbs before baking, making it a fun family activity. This dish always reminds us of cozy nights together.
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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 for hidden allergens.
Nutritional Information
Per serving: 420 calories, 21 g total fat, 21 g carbohydrates, 36 g protein
Save 
This bake delivers classic comfort in every bite. Enjoy the leftovers for lunch the next day!
Recipe FAQ
- → How do I ensure the broccoli stays tender but not mushy?
Blanch broccoli florets in boiling water for 2-3 minutes until bright green and just tender, then drain immediately to prevent overcooking.
- → Can I use frozen broccoli instead of fresh?
Yes, thaw and drain frozen broccoli thoroughly before using to avoid excess moisture in the bake.
- → What cheese works best for a creamy sauce and topping?
Sharp cheddar cheese provides a rich flavor and melts smoothly for the sauce, while also crisping nicely on top with the breadcrumbs.
- → Is there a way to add extra texture to the topping?
Mixing panko breadcrumbs with olive oil before sprinkling over the bake creates a golden, crunchy crust after baking.
- → How can I speed up the preparation time?
Using pre-cooked or rotisserie chicken reduces prep significantly, allowing you to focus on making the sauce and assembling the bake.
