Ingredients:

  • 2 cups cooked chicken, shredded (about 1 lb / 450g)
  • 2 cups fresh broccoli florets (about 8 oz / 225g)
  • 1 medium yellow onion, chopped (about 1 cup / 150g)
  • 2 tablespoons olive oil (30ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/4 teaspoon garlic powder (1.25ml)
  • 4 tablespoons unsalted butter (57g)
  • 4 tablespoons all-purpose flour (30g)
  • 2 cups whole milk (475ml), warmed slightly
  • 1/4 teaspoon nutmeg (1.25ml)
  • 1 cup shredded cheddar cheese (about 4 oz / 115g)
  • 1/2 cup grated Parmesan cheese (about 2 oz / 57g)
  • 1 cup crushed buttery crackers (such as Ritz) (about 25 crackers)
  • 2 tablespoons melted unsalted butter (28g)

Instructions:

  1. Sauté chopped onion in olive oil in a large skillet until softened. Add broccoli florets, salt, pepper, and garlic powder. Cook until broccoli is slightly tender-crisp.
  2. Melt butter in the same skillet. Whisk in flour and cook for 1 minute (roux). Gradually whisk in warm milk until smooth. Cook, stirring constantly, until thickened. Stir in salt, pepper, nutmeg, cheddar cheese, and Parmesan cheese until melted and smooth.
  3. Add shredded chicken and the cooked onion and broccoli mixture to the creamy cheese sauce. Stir to combine, making a rich chicken broccoli casserole filling.
  4. Pour the chicken and broccoli mixture into the prepared 9x13 inch baking dish.
  5. In a small bowl, combine crushed crackers and melted butter.
  6. Sprinkle the cracker topping evenly over the chicken and broccoli mixture.
  7. Bake in a preheated oven (375°F / 190°C) for 25-30 minutes, or until golden brown and bubbly, creating the perfect chicken broccoli casserole.