Ingredients
Scale
- 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:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish or similar size casserole dish.
- Layer Broccoli and Chicken:
- Arrange the steamed broccoli evenly at the bottom of the prepared baking dish.
- Layer the cooked chicken over the broccoli.
- Make the Sauce:
- In a saucepan, melt 2 tablespoons of butter over medium heat.
- Stir in the flour and cook for about 1 minute, until bubbly.
- Gradually whisk in the chicken broth and milk, and bring the mixture to a boil. Cook, stirring, until the sauce thickens.
- 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:
- Pour the sauce evenly over the chicken and broccoli in the dish.
- Sprinkle the remaining cheddar cheese over the sauce.
- In a small bowl, mix the breadcrumbs with melted butter and Parmesan cheese, if using. Sprinkle this mixture over the cheese.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sauce is bubbly.
- Serve:
- Let the casserole cool for a few minutes before serving to set the sauce a bit.
- Serve warm, ideally with a side of rice or crusty bread to complete the meal.
