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Cheesy Chicken and Broccoli Bake
Emma

Cheesy Chicken and Broccoli Bake

A comforting and nutritious Cheesy Chicken and Broccoli Bake featuring tender chicken, fresh broccoli, and a creamy Mornay sauce topped with crispy breadcrumbs.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 4 cups fresh broccoli florets
  • 2.5 cups sharp cheddar cheese (freshly grated)
  • 4 tablespoons unsalted butter
  • 2 cups whole milk (room temperature)
  • 1/4 cup all-purpose flour
  • 1/2 cup panko breadcrumbs
  • 3 cloves garlic (minced)
  • Kosher salt and black pepper (to taste)
  • 1/2 tsp dry mustard
  • 1/2 tsp ground nutmeg

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Blanch the broccoli florets in salted boiling water for 2 minutes, then plunge into an ice bath and drain.
  3. In a skillet, melt 1 tablespoon of butter over medium-high heat, season chicken with salt and pepper, and sear until golden brown.
  4. Transfer chicken to a bowl, add blanched broccoli, and set aside.
  5. In the same skillet, melt remaining butter, whisk in flour, then slowly add milk while whisking until thickened.
  6. Stir in 2 cups of cheddar cheese, garlic, dry mustard, and nutmeg until smooth.
  7. Pour cheese sauce over chicken and broccoli, fold to coat, then transfer to the baking dish.
  8. Top with remaining cheese and panko breadcrumbs, then bake for 20-25 minutes until golden and bubbly.
  9. Let rest for 5 minutes before serving.

Notes

Ensure broccoli is dried thoroughly after blanching to prevent a watery casserole. Grate your own cheese for the best texture.