Cheese

Broccoli and chicken casserole

November 11, 2021
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Photo by Laurel Wyckoff
Author Notes

Who doesn’t like broccoli and cheese? Add in leftover roast chicken breast or rotisserie chicken and you have a complete dinner. —Laurel Wyckoff

  • Prep time 40 minutes
  • Cook time 15 minutes
  • Serves 2-3
Ingredients
  • 1/2 cup Panko bread crumbs
  • .75 ounces Parmesan cheese
  • 2 tablespoons Butter
  • 12 ounces Broccoli florets cut into 1 inch pieces
  • 1 piece Shallot minced
  • 2 pieces Garlic cloves minced
  • 1 ounce Grated parmesan
  • 2 tablespoons AP flour
  • 1.5 cups Half and half or milk
  • 4 ounces Sharp cheddar shredded
  • 2 ounces Colby Jack shredded
  • 2 teaspoons Hot sauce
In This Recipe
Directions
  1. Heat oven to 400. Melt 1 T butter microwave at half power for about 45 seconds in a glass bowl and add panko and parmesan and set aside
  2. Microwave broccoli in an 8 inch Pyrex or Corningware casserole dish covered with the lid for 5 minutes until just tender and bright green
  3. Melt another T butter over medium low in a saucepan and sauté shallot and garlic until softened about 2 -3 minutes
  4. Whisk in flour and cook for about a minute, then slowly whisk in half and half. Raise to medium high and bring to a boil.
  5. Remove the pan from heat and whisk in cheese and hot sauce. Pour the sauce over the broccoli. Add chicken and stir to combine.
  6. Sprinkle the panko mixture over the top and bake for 15 minutes until top is browned and edges are bubbling.
  7. Rest for 10 minutes and enjoy!

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