# Components:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets
→ Sauce & Base
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/2 cup low-sodium chicken broth
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Cheese & Topping
12 - 1 1/2 cups sharp cheddar cheese, shredded (divided)
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon olive oil
→ Optional
15 - 1/4 teaspoon crushed red pepper flakes
# Method Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Steam or blanch broccoli florets in boiling water for 2-3 minutes until just tender and bright green; drain and set aside.
03 - In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute, whisking constantly.
04 - Gradually add milk and chicken broth to the roux, whisking continuously to prevent lumps. Cook 3-4 minutes until sauce thickens.
05 - Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
06 - Incorporate 1 cup shredded cheddar cheese into the sauce, stirring until melted and smooth.
07 - In a large bowl, mix cooked chicken, blanched broccoli, and cheese sauce until evenly combined.
08 - Spread the mixture evenly into the prepared baking dish.
09 - Sprinkle remaining 1/2 cup cheddar over the top. Toss panko breadcrumbs with olive oil and optional red pepper flakes, then sprinkle evenly over casserole.
10 - Bake for 25-30 minutes until the casserole is bubbling and the topping is golden brown.
11 - Allow to cool for 5 minutes before serving.
