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Cheesy Chicken & Broccoli Casserole with Herb Crumb Topping

Cheesy Chicken & Broccoli Casserole with Herb Crumb Topping

Dinner
Prep Time
25min
Cook Time
45min
Servings
5
Calories
485
Chef's Note

For a time-saving tip, you can use rotisserie chicken instead of cooking chicken breasts. Simply shred about 3 cups of rotisserie chicken and fold it into the sauce. You can also prepare this casserole up to a day ahead - just assemble everything except the breadcrumb topping, refrigerate, and add the topping just before baking (you may need to add 5-10 minutes to the baking time if cooking from cold).

Tags
dinner
casserole
chicken
broccoli
cheese
kid-friendly
comfort food
make-ahead
weeknight dinner
family meal
Ingredients

  • 1.5 pounds boneless, skinless chicken breasts

  • 4 cups broccoli florets

  • 3 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 1.5 cups whole milk

  • 1 cup chicken broth

  • 3 cloves garlic

  • 1 medium onion

  • 2 cups sharp cheddar cheese

  • 1/2 cup parmesan cheese

  • 1 tablespoon dijon mustard

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 cup panko breadcrumbs

  • 1/4 cup fresh parsley

  • 2 tablespoons olive oil

Instructions
  • 1

    Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

  • 2

    Season 1.5 pounds of chicken breasts with salt and pepper. In a large skillet, cook the chicken over medium heat for about 6-7 minutes per side until cooked through. Remove from heat, let cool slightly, then cut into bite-sized pieces.

  • 3

    While the chicken cooks, bring a large pot of salted water to a boil. Add 4 cups of broccoli florets and blanch for 3 minutes until bright green and slightly tender. Drain and immediately place in ice water to stop cooking. Drain again and set aside.

  • 4

    Finely dice 1 medium onion and mince 3 cloves of garlic.

  • 5

    In a large saucepan, melt 3 tablespoons of butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.

  • 6

    Add 3 tablespoons of flour to the saucepan and whisk continuously for 1-2 minutes to create a roux.

  • 7

    Gradually whisk in 1.5 cups of milk and 1 cup of chicken broth. Continue whisking until smooth and bring to a simmer.

  • 8

    Reduce heat to medium-low and simmer for 5-7 minutes until the sauce thickens, stirring occasionally.

  • 9

    Remove from heat and stir in 1.5 cups of shredded cheddar cheese, 1/4 cup of parmesan cheese, 1 tablespoon of dijon mustard, 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir until cheese is melted and sauce is smooth.

  • 10

    In a large bowl, combine the chicken pieces, blanched broccoli, and cheese sauce. Gently fold together until well combined.

  • 11

    Transfer the mixture to the prepared baking dish and spread evenly.

  • 12

    In a medium bowl, mix 1 cup of panko breadcrumbs, remaining 1/2 cup of cheddar cheese, remaining 1/4 cup of parmesan cheese, 1/4 cup of chopped fresh parsley, and 2 tablespoons of olive oil. Stir until well combined.

  • 13

    Sprinkle the breadcrumb mixture evenly over the casserole.

  • 14

    Bake uncovered for 25-30 minutes until the topping is golden brown and the casserole is bubbling around the edges.

  • 15

    Let stand for 5-10 minutes before serving.

Nutrition Information (per serving)
485
Calories
38g
Protein
22g
Carbs
27g
Fat
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