Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 1-2 minutes. Immediately drain and rinse with cold water to stop the cooking process. Pat the broccoli thoroughly dry with paper towels.
- In a large saucepan over medium heat, melt 1/4 cup of butter. Whisk in the flour and cook for 1 minute until a paste forms.
- Gradually whisk in the milk and chicken broth until smooth. Bring the mixture to a simmer and cook for 5-7 minutes, stirring often, until it has thickened.
- Remove the saucepan from the heat. Stir in the garlic powder, onion powder, salt, pepper, Parmesan cheese, and 2 cups of the shredded cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth.
- In a large bowl, combine the shredded chicken and the dried broccoli florets. Pour the cheese sauce over the chicken and broccoli and stir gently to combine.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of cheddar cheese.
- For the optional topping, mix the Panko breadcrumbs with 2 tbsp of melted butter. Sprinkle evenly over the cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown. Let it rest for 5-10 minutes before serving.
Nutrition
Notes
Tip 1: For extra flavor, add a pinch of smoked paprika or a dash of Dijon mustard to the cheese sauce.
Tip 2: Ensure the broccoli is very dry after blanching to prevent a watery casserole.
Tip 3: Grating your own cheese from a block will result in a much smoother sauce.
Tip 2: Ensure the broccoli is very dry after blanching to prevent a watery casserole.
Tip 3: Grating your own cheese from a block will result in a much smoother sauce.