Ingredients:

  • 1.5 lbs cooked chicken breast, cubed or shredded
  • 4 cups fresh broccoli florets
  • 0.5 onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup chicken bone broth
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp Dijon mustard
  • 0.5 tsp smoked paprika
  • 1 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease your 9x13 baking dish lightly.
  2. Melt the 3 tbsp butter in a skillet over medium heat. Add the onion and cook for 3-4 mins until translucent and fragrant.
  3. Stir in the garlic, smoked paprika, and flour. Whisk constantly for 1 minute until the mixture smells nutty.
  4. Slowly pour in the chicken bone broth and milk. Continue whisking until the sauce thickens and begins to bubble.
  5. Remove from heat. Stir in 1.5 cups of the cheddar, the Dijon mustard, salt, and pepper until the sauce is silky and smooth.
  6. Fold in the 1.5 lbs chicken and 4 cups broccoli florets. Ensure everything is thoroughly coated in the velvety sauce.
  7. Transfer the mixture into your prepared baking dish, spreading it into an even layer.
  8. In a small bowl, toss 1 cup panko with 2 tbsp melted butter and the remaining 0.5 cup cheddar.
  9. Sprinkle the panko mixture over the casserole. Add the parsley.
  10. Bake for 20 mins until the top is golden and the edges are bubbling vigorously.