Ingredients:
- 2 tablespoons (30ml) unsalted butter
- 1 medium yellow onion, chopped (approx. 1 cup / 150g)
- 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
- 1/4 cup (30g) all-purpose flour
- 2 cups (475ml) chicken broth, low sodium
- 1 cup (235ml) heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 4 cups (approx. 450g) cooked chicken, shredded or cubed
- 4 cups (approx. 400g) broccoli florets, lightly steamed
- 2 cups (approx. 200g) shredded cheddar cheese
- 1/2 cup (approx. 50g) shredded parmesan cheese
- 1/2 cup (50g) panko breadcrumbs
- 2 tablespoons (30ml) unsalted butter, melted
- 1/4 cup (25g) grated Parmesan cheese
Instructions:
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
- Stir in salt, pepper, and garlic powder.
- In the skillet, combine cooked chicken, steamed broccoli, cheddar cheese, and parmesan cheese. Stir well to combine.
- Pour mixture into the prepared baking dish.
- In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese.
- Sprinkle breadcrumb mixture evenly over the casserole.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 5-10 minutes before serving.