# Ingredients:
→ 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 with oil or nonstick spray.
02 - Steam or blanch broccoli florets in boiling water for 2 to 3 minutes until bright green and just tender. Drain well and set aside.
03 - In a medium saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute to eliminate raw flour taste.
04 - Gradually whisk in milk and chicken broth, stirring to prevent lumps. Cook for 3 to 4 minutes until sauce thickens.
05 - Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
06 - Incorporate 1 cup shredded cheddar cheese into the sauce, and stir until completely melted and smooth.
07 - In a large mixing bowl, combine cooked chicken, blanched broccoli, and cheese sauce. Mix thoroughly.
08 - Spread the mixture evenly into the prepared baking dish.
09 - Sprinkle remaining 1/2 cup shredded cheddar cheese evenly over the top.
10 - In a small bowl, toss panko breadcrumbs with olive oil and optionally red pepper flakes. Sprinkle combination over cheese layer.
11 - Bake in preheated oven for 25 to 30 minutes until casserole is bubbling and topping is golden brown.
12 - Let casserole rest for 5 minutes before portioning and serving.
