Ingredients:

  • 3 cups cooked chicken, shredded or diced
  • 4 cups broccoli florets, fresh or frozen
  • 1 Tbsp olive oil
  • Salt & Pepper to taste
  • 4 Tbsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 2 ½ cups whole milk
  • ½ cup chicken broth/stock
  • 1 ½ cups freshly grated sharp Cheddar cheese
  • ½ tsp mustard powder
  • Pinch of nutmeg
  • 1 cup Panko breadcrumbs
  • 2 Tbsp melted unsalted butter
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Quickly steam or sauté the broccoli florets until tender-crisp (bright green). Toss lightly with olive oil, salt, and pepper. Set aside.
  3. Make the Roux: Melt 4 Tbsp butter in a large saucepan over medium heat. Whisk in the flour constantly for 1 minute until a smooth paste forms. Do not let it brown.
  4. Build the Béchamel: Gradually whisk in the milk, ensuring no lumps form. Continue whisking and cook over medium heat until the sauce thickens enough to coat the back of a spoon (about 5–7 minutes).
  5. Create the Mornay Sauce: Remove the sauce from the heat. Whisk in the chicken broth, mustard powder, nutmeg, salt, and pepper. Slowly incorporate the grated Cheddar cheese until fully melted and smooth. Taste and adjust seasoning.
  6. Assemble: Gently fold the cooked chicken and the slightly undercooked broccoli into the cheese sauce. Pour the mixture evenly into the prepared baking dish.
  7. Prepare Topping: In a small bowl, toss the Panko breadcrumbs with the 2 Tbsp melted butter and grated Parmesan cheese. Sprinkle evenly over the casserole mixture.
  8. Bake uncovered for 20 minutes until bubbly. Then, bake for a final 10–15 minutes, or until the topping is deep golden brown and the filling is piping hot throughout.
  9. Rest & Serve: Let the casserole rest for 5–10 minutes before slicing and serving.