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Ingredients
Scale
- 1 pound cooked chicken breast – chopped or shredded
- 4 cups peeled and chopped (into cubes) white potatoes
- 2 large heads of broccoli – chopped, florets only
- 4 tablespoons salted butter
- ½ cup minced white onion
- 4 tablespoons all-purpose flour
- 1 cup chicken broth/stock
- 1 cup whole milk
- 2 cups shredded cheddar cheese (white or orange) – divided
- 1 teaspoon smooth Dijon mustard
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- ¾ cup panko breadcrumbs
Instructions
- Boil the chopped potatoes in salted water until tender, about 10-15 minutes; drain.
- Blanch the broccoli florets for 3-4 minutes; plunge in ice water.
- Sauté onions in melted butter until translucent.
- Sprinkle flour over onions, stir for 2 minutes to form a roux.
- Whisk in chicken broth and milk; cook until thickened.
- Mix in chicken, broccoli, potatoes, mustard, salt, pepper, garlic powder, and onion powder.
- Fold in 1½ cups cheddar cheese; transfer mixture to greased baking dish.
- Combine panko with olive oil and reserved cheese; sprinkle over casserole.
- Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden.
Notes
Ensure potatoes are cubed evenly for uniform cooking.
Let the casserole sit for a few minutes before serving for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 4
- Protein: 28
- Cholesterol: 70