Ingredients:

  • 1 ½ pounds boneless, skinless chicken breasts
  • 4 cups broccoli florets (fresh or frozen)
  • Salt and pepper to taste
  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • ½ cup dry sherry
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup shredded sharp cheddar cheese (divided)
  • ½ cup breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Season chicken breasts with salt and pepper. Cook in a preheated skillet until browned and cooked through. Remove and shred.
  2. Blanch broccoli in boiling water for 2-3 minutes until vibrant green. Drain and set aside.
  3. In the same skillet, melt butter over medium heat. Sauté onion until translucent, then add garlic. Stir in flour and cook for 1-2 minutes.
  4. Gradually whisk in chicken broth and cream until smooth. Add sherry, Dijon mustard, Worcestershire sauce, and half of the cheddar cheese. Stir until combined.
  5. In a baking dish, layer shredded chicken and blanched broccoli. Pour the creamy sherry sauce over the layers evenly. Sprinkle remaining cheddar cheese on top.
  6. In a bowl, combine breadcrumbs, melted butter, and Parmesan cheese; mix until crumbs are coated. Evenly distribute over the cheesy layer.
  7. Preheat the oven to 350°F. Bake casserole for 25-30 minutes until bubbly and golden brown.
  8. Allow to cool slightly before serving. Enjoy!