Description
Creamy Chicken Broccoli Bake with cheesy sauce and optional crispy panko topping. Family-friendly casserole perfect for weeknight dinner.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 large head of broccoli, cut into florets (about 6 cups)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 4 cups shredded cheddar cheese (sharp or medium)
- 1 cup shredded Monterey Jack cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare the Chicken: Cube the chicken breasts into 1-inch pieces. In a large bowl, toss the chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook until cooked through and lightly browned, about 7-10 minutes (internal temperature of 165°F/74°C). Set aside.
- Prepare the Broccoli: Wash and cut the broccoli into florets. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add broccoli florets, salt, and pepper. Sauté for 5-7 minutes, stirring occasionally, until tender-crisp. Remove from heat and set aside.
- Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in milk, a little at a time, smoothing out any lumps. Bring to a simmer, stirring constantly. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Stir in salt, pepper, and nutmeg (if using). Remove from heat. Add cheddar and Monterey Jack cheese, a handful at a time, stirring until melted and smooth.
- Assemble the Bake: Preheat oven to 350°F (175°C). In a large bowl, combine cooked chicken, sautéed broccoli, and cheese sauce. Gently stir to combine. Pour the mixture into a greased 9×13 inch baking dish.
- Make the Topping (Optional): In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan cheese. Toss to combine. Sprinkle the breadcrumb mixture evenly over the top of the chicken and broccoli mixture.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
- Rest and Serve: Remove from the oven and let it rest for a few minutes before serving. Serve hot.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the cheese sauce.
- Feel free to substitute other cheeses in the cheese sauce, such as Gruyere or Pepper Jack.
- If you don’t have panko breadcrumbs, regular breadcrumbs will work, but the texture will be slightly different.
- The bake can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time if baking from cold.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes