Ingredients
- 2 cups cooked chicken shredded or chopped
- 4 cups broccoli florets steamed until just tender
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter for the topping
- 1/4 cup grated Parmesan cheese optional for topping
Instructions
Preheat Oven and Prepare Ingredients:
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Preheat your oven to 350°F (175°C).
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Grease a 9×13 inch baking dish or similar size casserole dish.
Layer Broccoli and Chicken:
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Arrange the steamed broccoli evenly at the bottom of the prepared baking dish.
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Layer the cooked chicken over the broccoli.
Make the Sauce:
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In a saucepan, melt 2 tablespoons of butter over medium heat.
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Stir in the flour and cook for about 1 minute, until bubbly.
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Gradually whisk in the chicken broth and milk, and bring the mixture to a boil. Cook, stirring, until the sauce thickens.
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Remove from heat and stir in the sour cream, Dijon mustard, and half of the cheddar cheese. Season with salt and pepper to taste.
Combine and Bake:
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Pour the sauce evenly over the chicken and broccoli in the dish.
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Sprinkle the remaining cheddar cheese over the sauce.
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In a small bowl, mix the breadcrumbs with melted butter and Parmesan cheese, if using. Sprinkle this mixture over the cheese.
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Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sauce is bubbly.
Serve:
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Let the casserole cool for a few minutes before serving to set the sauce a bit.
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Serve warm, ideally with a side of rice or crusty bread to complete the meal.