Ingredients:

  • 1 lb (450g) Cooked Chicken, shredded or diced
  • 4 cups (600g) Fresh Broccoli Florets, cut into bite-sized pieces
  • 1 teaspoon Olive Oil
  • ½ teaspoon Salt (for blanching)
  • ¼ teaspoon Black Pepper
  • 4 Tablespoons (60g) Unsalted Butter (for sauce)
  • ¼ cup (30g) All-Purpose Flour
  • 3 cups (710 ml) Whole Milk
  • ½ cup (120 ml) Chicken Stock, low sodium
  • 1 teaspoon Dijon Mustard
  • Pinch Freshly Grated Nutmeg
  • ½ teaspoon Salt (for sauce)
  • ¼ teaspoon White Pepper (optional)
  • 1 cup Sharp Cheddar Cheese, grated (divided)
  • ½ cup Monterey Jack or Mozzarella Cheese, grated
  • 1 cup (60g) Panko Breadcrumbs
  • 2 Tablespoons (30g) Unsalted Butter, melted (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. Blanch the Broccoli: Bring a large pot of salted water to a boil. Drop the broccoli florets into the water and cook for exactly 90 seconds. Immediately drain and plunge the broccoli into an ice bath to stop the cooking. Drain thoroughly and set aside. Ensure the chicken is shredded or diced and seasoned lightly.
  3. Prepare the Topping: In a small bowl, mix the Panko breadcrumbs, the 2 Tbsp melted butter, and the reserved ½ cup of grated cheddar cheese until uniformly combined. Set aside.
  4. Make the Roux: In a large saucepan over medium heat, melt the 4 Tbsp butter. Whisk in the flour constantly for 1–2 minutes until a smooth, slightly nutty-smelling paste (the roux) forms. Avoid browning.
  5. Add Liquid and Thicken: Gradually whisk in the cold milk and chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking continuously, until the sauce thickens considerably (about 5 minutes).
  6. Season and Melt Cheese: Remove the sauce from the heat. Whisk in the Dijon mustard, nutmeg, salt, and white pepper. Stir in the remaining ½ cup of Sharp Cheddar and the ½ cup of Monterey Jack/Mozzarella until the cheese is fully melted and the sauce is smooth and creamy.
  7. Assemble the Casserole: In a large mixing bowl, gently fold the cooked chicken and the blanched broccoli into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared casserole dish, spreading it into an even layer.
  8. Top and Bake: Sprinkle the prepared Panko and cheese topping evenly over the surface. Place the casserole in the preheated oven for 30–35 minutes, or until the filling is bubbling hot and the topping is deeply golden brown and crispy.
  9. Rest: Remove from the oven and let the casserole stand for 5–10 minutes before serving. This allows the sauce to set up slightly.