Ingredients:

  • 3 cups Cooked Chicken Breast, shredded or diced
  • 3 cups Fresh or Frozen Broccoli Florets
  • 2 cups Milk (Whole or 2%)
  • 1 cup Chicken Broth (Low Sodium)
  • 4 tablespoons Unsalted Butter
  • 4 tablespoons All-Purpose Flour
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper (freshly ground)
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Mustard Powder
  • 1 ½ cups Sharp Cheddar Cheese, shredded
  • ½ cup Gruyère or Monterey Jack Cheese, shredded
  • ½ cup Shredded or grated carrot
  • ½ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 1 tablespoon Melted Butter (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole or baking dish.
  2. Briefly boil or steam the broccoli florets until they are tender-crisp (about 3 minutes). Drain thoroughly and set aside.
  3. In a large saucepan over medium heat, melt the 4 tbsp of butter. Whisk in the flour constantly for 1-2 minutes until a smooth paste (the roux) forms.
  4. Slowly whisk in the cold milk, followed by the chicken broth, ensuring no lumps form. Bring the mixture to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Remove the sauce from the heat. Whisk in the salt, pepper, garlic powder, and mustard powder. Stir in 1 cup of the shredded Cheddar and all of the Gruyère/Jack until melted and smooth.
  6. In a large bowl, gently toss the cooked chicken, blanched broccoli, grated carrot, and the remaining ½ cup of Cheddar cheese. Pour the cheese sauce over the mixture and stir carefully until everything is evenly coated.
  7. Transfer the mixture into the prepared casserole dish, spreading it evenly.
  8. In a small bowl, mix the Panko breadcrumbs, Parmesan cheese, and 1 tbsp of melted butter until crumbly. Sprinkle evenly over the casserole filling.
  9. Bake for 25–30 minutes, or until the filling is bubbling hot throughout and the topping is golden brown and crisp. Let rest for 5 minutes before serving.