Ingredients:

  • 2 cups cooked chicken, shredded or diced (about 450g)
  • 2 cups broccoli florets, blanched (about 150g)
  • 2 tablespoons unsalted butter (30g)
  • 2 tablespoons all-purpose flour (15g)
  • 1 cup chicken broth (240ml)
  • 1 cup heavy cream (240ml)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (about 115g)
  • ½ cup breadcrumbs (about 60g)
  • 2 tablespoons olive oil (30ml)
  • ¼ cup grated Parmesan cheese (about 25g)

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Blanch broccoli florets in boiling water for 2-3 minutes, then strain and set aside.
  3. In a saucepan, melt butter over medium heat.
  4. Whisk in flour to create a roux, cooking for 1 minute.
  5. Gradually add chicken broth and cream, whisking until smooth.
  6. Stir in mustard, garlic powder, salt, pepper, and cheddar cheese until melted and combined.
  7. In a large mixing bowl, combine cooked chicken, blanched broccoli, and creamy sauce. Mix well to coat.
  8. Pour the mixture into a greased baking dish, spreading it evenly.
  9. In a small bowl, combine breadcrumbs, olive oil, and Parmesan cheese. Mix until breadcrumbs are coated.
  10. Sprinkle the breadcrumb mixture evenly over the chicken and broccoli.
  11. Bake for 25-30 minutes, or until bubbling and golden brown on top.
  12. Allow to cool for 5 minutes before serving. Enjoy!