# Components:
→ 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.
02 - Steam or blanch broccoli florets in boiling water for 2-3 minutes until tender and bright green. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute, whisking constantly.
04 - Gradually whisk in milk and chicken broth to the roux. Cook for 3-4 minutes until sauce thickens.
05 - Stir Dijon mustard, garlic powder, onion powder, salt, and black pepper into sauce. Remove from heat.
06 - Mix in 1 cup of shredded cheddar cheese until melted and smooth.
07 - In a large bowl, combine cooked chicken, blanched broccoli, and cheese sauce. Stir until evenly mixed.
08 - Spread mixture evenly into prepared baking dish.
09 - Sprinkle remaining 1/2 cup shredded cheddar cheese over the top.
10 - Toss panko breadcrumbs with olive oil and crushed red pepper flakes if using, then evenly sprinkle over casserole.
11 - Bake for 25-30 minutes until bubbling and golden brown on top.
12 - Allow to cool for 5 minutes before serving.
