Ingredients:

  • 4 cups cooked chicken breast, shredded or cubed
  • 1.5 lbs fresh broccoli florets
  • 1 tsp lemon juice
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup dry sherry
  • 1 cup freshly grated Parmesan cheese, divided
  • 1/4 tsp ground nutmeg
  • 2 large egg yolks
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease a 9x13 inch casserole dish.
  2. Bring a large pot of salted water to a boil. Blanch the broccoli florets for 3 minutes, then immediately shock in ice water. Drain thoroughly and toss with 1 tsp lemon juice.
  3. In a heavy-bottomed saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
  4. Slowly whisk in the room temperature milk and dry sherry. Continue whisking until the sauce thickens and coats the back of a spoon.
  5. Remove the sauce from heat. Stir in 3/4 cup of the Parmesan cheese and nutmeg. In a small bowl, temper the egg yolks with a spoonful of hot sauce, then whisk the yolk mixture into the main sauce until smooth.
  6. Arrange the blanched broccoli and cooked chicken in the prepared casserole dish. Pour the Mornay sauce evenly over the top.
  7. In a small bowl, combine the Panko breadcrumbs, the remaining 1/4 cup Parmesan, and 2 tbsp melted butter. Sprinkle this mixture over the casserole.
  8. Bake for 25-30 minutes until the sauce is bubbling and the crust is golden brown.