Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed
  • 4 cups (360g) fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp (15ml) lemon juice
  • 3 tbsp (42g) unsalted butter
  • 3 tbsp (25g) all-purpose flour
  • 2 cups (480ml) whole milk, room temperature
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 tsp (1g) garlic powder
  • 1/2 cup (30g) Panko breadcrumbs
  • 2 tbsp (30ml) olive oil
  • 1/2 cup (55g) sharp cheddar cheese, shredded

Instructions:

  1. Bring a large pot of salted water to a boil. Blanch broccoli florets for 2 minutes, drain, and rinse immediately with cold water. Pat dry and toss with lemon juice in a 9x13 inch baking dish along with the cubed chicken.
  2. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant. Gradually whisk in the milk, stirring constantly until the sauce thickens and becomes smooth.
  3. Remove the sauce from heat and stir in 1 cup of shredded cheddar cheese, salt, pepper, and garlic powder until fully melted.
  4. Pour the cheese sauce evenly over the chicken and broccoli in the baking dish, stirring gently to coat.
  5. In a small bowl, mix Panko breadcrumbs, olive oil, and the remaining 1/2 cup of shredded cheddar cheese. Sprinkle the mixture across the top of the casserole.
  6. Bake at 350°F (175°C) for 25–30 minutes, or until the edges are bubbling and the top is deep golden brown.