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Cheesy Chicken and Broccoli Bake
Caroline

Cheesy Chicken and Broccoli Bake

This creamy and comforting Cheesy Chicken and Broccoli Bake combines tender chicken, crisp broccoli florets, and a rich homemade cheese sauce baked to bubbly perfection. A family favorite casserole that’s easy to prepare and packed with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 4 cups broccoli florets, cut into bite-sized pieces (fresh or frozen)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • salt and black pepper, to taste
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp dry mustard powder (optional)
  • 0.25 tsp nutmeg (optional)
  • 1 cup shredded mozzarella cheese
  • 0.5 cup Panko breadcrumbs (optional)
  • 2 tbsp melted butter

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • whisk
  • spatula
  • measuring cups and spoons
  • mixing bowls

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Heat olive oil in a large skillet. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Sear for 5–6 minutes until lightly golden. Add broccoli during the last 2 minutes to soften. Transfer both to the baking dish.
  3. In the same skillet, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden to make a roux.
  4. Slowly whisk in milk and chicken broth until smooth. Cook 3–5 minutes until the sauce thickens.
  5. Lower heat and stir in 1½ cups cheddar cheese, Parmesan, and optional mustard and nutmeg until melted and creamy.
  6. Pour the sauce evenly over the chicken and broccoli, stirring gently to coat.
  7. Top with remaining cheddar and mozzarella. Mix Panko with melted butter and sprinkle on top.
  8. Bake uncovered for 20–25 minutes until bubbly and golden brown.
  9. Let rest for 5–10 minutes before serving for easier slicing.

Notes

  • Use freshly shredded cheese for the best melt and flavor.
  • Add a pinch of red pepper flakes for subtle heat.
  • To make it extra creamy, stir in a spoonful of sour cream before baking.