# What You'll Need:
→ Protein & Vegetables
01 - 2 cups cooked chicken breast, diced or shredded
02 - 3 cups fresh broccoli florets
→ Sauce & Base
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 cup whole milk
06 - 1/2 cup low-sodium chicken broth
07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Cheese & Topping
12 - 1 1/2 cups sharp cheddar cheese, shredded (divided)
13 - 1/2 cup panko breadcrumbs
14 - 1 tablespoon olive oil
→ Optional
15 - 1/4 teaspoon crushed red pepper flakes
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or nonstick spray.
02 - Steam or blanch broccoli florets in boiling water for 2–3 minutes until tender and vibrant. Drain and set aside.
03 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Gradually incorporate whole milk and chicken broth, whisking until smooth. Simmer 3–4 minutes until thickened. Add Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat and blend in 1 cup shredded cheddar cheese until melted.
04 - In a large bowl, mix diced chicken, blanched broccoli, and cheese sauce until evenly coated.
05 - Transfer chicken-broccoli mixture evenly into prepared baking dish.
06 - Sprinkle remaining 1/2 cup shredded cheddar cheese over casserole. In a separate bowl, toss panko breadcrumbs with olive oil and red pepper flakes if using. Distribute breadcrumb mixture atop cheese layer.
07 - Bake uncovered for 25–30 minutes until bubbling hot and top is golden brown.
08 - Allow to cool for 5 minutes before portioning and serving.
