Cheesy Chicken Broccoli Bake
Indulge in the ultimate comfort food with this Cheesy Chicken Broccoli Bake—a creamy, cheesy casserole that’s perfect for busy weeknights or family gatherings. Featuring tender shredded chicken breast, perfectly cooked broccoli florets, and a luscious homemade cheese sauce made with sharp cheddar and cream cheese, this dish is topped with crisp, golden panko breadcrumbs for a satisfying crunch. Quick to prep and bake in just 30 minutes, this hearty casserole is packed with flavor from garlic and onion powder and offers the perfect balance of creamy and savory. Whether you’re looking for a crowd-pleaser or a comforting meal for six, this recipe is sure to impress. Serve it warm and let the bubbling, cheesy goodness speak for itself!
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Recipe Information
Ingredients
- 2 large chicken breast
- 4 cups broccoli florets
- 2 cups sharp cheddar cheese
- 4 ounces cream cheese
- 1 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the broccoli florets for 2-3 minutes until slightly tender. Drain and set aside.
Season the chicken breasts with a pinch of salt and pepper, then cook them in a skillet over medium heat until fully cooked, about 5-7 minutes per side. Let cool slightly, then shred into bite-sized pieces.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk, making sure there are no lumps. Cook until the sauce thickens, about 3-4 minutes.
Reduce the heat to low, then add the cream cheese, sharp cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the shredded chicken, broccoli, and cheese sauce. Mix well to coat everything evenly.
Transfer the mixture to a greased 9x13-inch baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling along the edges.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.6 g | 214% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 79.2 g | 29% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 22.3 g | ||
| Protein | 174.6 g | 349% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2276 mg | 175% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
