Ingredients:

  • 3 cups cooked Chicken Breast, diced (450 g)
  • 4 cups Fresh Broccoli Florets (500 g)
  • 4 Tbsp Unsalted Butter (56 g)
  • 4 Tbsp All-Purpose Flour (30 g)
  • 1 cup Whole Milk (240 ml)
  • 1/2 cup Chicken Stock, Low Sodium (120 ml)
  • 1 cup Sharp Cheddar Cheese, shredded (115 g)
  • 1/4 cup Parmesan Cheese, grated (30 g)
  • 1 tsp Dijon Mustard (5 ml)
  • 1/2 tsp Worcestershire Sauce (2.5 ml)
  • 3/4 tsp Salt (4 g)
  • 1/4 tsp Freshly Ground Black Pepper (1 g)
  • 1/2 cup Panko Breadcrumbs (50 g)
  • 2 Tbsp Unsalted Butter, melted (28 g)
  • 1 Tbsp Extra Shredded Parmesan (8 g)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the 9x13 inch casserole dish lightly.
  2. Steam the broccoli florets until they are crisp-tender (al dente)—about 3-4 minutes. Immediately drain and plunge into ice water to stop cooking and preserve the colour (blanching). Drain well.
  3. Spread the blanched broccoli evenly across the bottom of the prepared casserole dish. Scatter the diced, cooked chicken over the broccoli.
  4. Make the Roux: Melt the 4 Tbsp butter in a large saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is smooth and smells slightly nutty (a ‘blonde’ roux).
  5. Add Liquids: Slowly whisk in the cold whole milk first, followed by the chicken stock, ensuring no lumps form. Continue whisking constantly until the sauce thickens and begins to simmer lightly (about 5-7 minutes).
  6. Season and Finish: Remove the saucepan from the heat. Stir in the Dijon mustard, Worcestershire sauce, salt, and pepper.
  7. Melt the Cheese: Add the shredded sharp cheddar and the 1/4 cup Parmesan cheese. Stir gently until the cheese is completely melted and the sauce is smooth, velvety, and homogenous. Taste and adjust seasoning if necessary.
  8. Pour the Sauce: Pour the prepared cheese sauce evenly over the chicken and broccoli layer in the casserole dish. Gently nudge the dish to ensure the sauce settles into all the gaps.
  9. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, and the extra 1 Tbsp Parmesan. Toss until evenly coated.
  10. Bake: Sprinkle the breadcrumb mixture evenly over the top of the casserole. Bake for 25–30 minutes, or until the sauce is bubbly and the topping is beautifully golden brown and crunchy.
  11. Rest: Remove from the oven and let rest for 5–10 minutes before serving. This allows the sauce to set up slightly.