Print

Cheesy Chicken Broccoli Casserole

Creamy cheesy chicken broccoli casserole with a crispy golden breadcrumb topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This comforting casserole features tender chicken and broccoli in a velvety homemade cheese sauce, all baked under a crispy panko topping. It’s a family-friendly, one-dish meal perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 3 cups fresh broccoli florets, bite-sized
  • 1 cup uncooked orzo pasta
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed slightly
  • 1 cup low-sodium chicken broth
  • 2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook orzo according to package directions until al dente. Drain and set aside.
  3. Steam or blanch broccoli florets for 3-4 minutes until bright green and tender-crisp. Set aside.
  4. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  5. Add 4 tablespoons butter to the skillet. Once melted, sprinkle in flour. Cook, stirring constantly, for 2 minutes to make a roux.
  6. Slowly whisk in the warm milk and chicken broth. Bring to a gentle simmer, whisking often, until sauce thickens enough to coat the back of a spoon.
  7. Remove skillet from heat. Stir in 1 1/2 cups cheddar cheese, all the Parmesan, Dijon mustard, and smoked paprika. Season with salt and pepper.
  8. To the cheese sauce, add the cooked orzo, steamed broccoli, and cooked chicken. Gently fold until evenly coated.
  9. Pour mixture into the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese.
  10. In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the casserole.
  11. Bake for 25-30 minutes, until bubbling and the topping is golden brown.
  12. Let casserole rest for 5-10 minutes before serving.

Notes

For the silkiest sauce, shred cheese from a block instead of using pre-shredded. Warm the milk slightly before adding to the roux to prevent lumps. The casserole can be assembled ahead and refrigerated before baking; add 5-10 minutes to bake time if starting cold.

Nutrition

Find it online: https://www.homestyletable.com/cheesy-chicken-broccoli-casserole/