Chicken and Broccoli Bake
Creamy, cheesy, and irresistibly comforting, this Chicken and Broccoli Bake is the ultimate crowd-pleaser. Tender chicken and vibrant broccoli florets are nestled in a rich, homemade cheese sauce, then baked to perfection under a golden, crunchy topping of panko breadcrumbs and parmesan cheese. Perfect for busy weeknights, this hearty casserole is versatile—serve it over a bed of fluffy rice or pasta, or enjoy it as a standalone dish. With just 20 minutes of prep time and loads of family-friendly flavor, this recipe strikes the perfect balance between indulgence and wholesome ingredients. Make this chicken casserole your go-to dish for a satisfying, no-fuss dinner!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken breasts
- 400 g broccoli florets
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups shredded cheddar cheese
- 2 cups cooked white rice or pasta (optional)
- 2 tbsp olive oil
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray or butter.
In a large pot, bring water to a boil. Add the broccoli florets and blanch for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
Season the chicken breasts with half of the salt, pepper, garlic powder, and onion powder. Heat the olive oil in a skillet over medium-high heat, and cook the chicken for 4-5 minutes per side until browned and cooked through. Remove from skillet and slice into bite-sized pieces.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually pour in the milk and chicken broth, whisking continuously to combine. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
Stir the remaining salt, pepper, garlic powder, onion powder, and 1 cup of shredded cheddar cheese into the sauce. Mix until the cheese is melted and the sauce is smooth.
If using rice or pasta, spread it evenly across the bottom of the prepared baking dish.
Layer the cooked chicken and blanched broccoli on top of the rice or pasta (or directly into the dish if not using a base).
Pour the cheese sauce evenly over the chicken and broccoli, ensuring everything is well coated.
Sprinkle the remaining 0.5 cup of cheddar cheese over the top.
In a small bowl, mix the panko breadcrumbs and parmesan cheese together. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy your Chicken and Broccoli Bake!
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.9 g | 199% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 5240 mg | 228% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 31.6 g | ||
| Protein | 257.0 g | 514% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 2386 mg | 184% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2482 mg | 53% | |
*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.
