# What you need:
→ 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
# Steps to follow:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Steam or blanch broccoli florets in boiling water for 2-3 minutes until tender and bright green. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute, whisking constantly.
04 - Gradually whisk in milk and chicken broth to the roux. Cook for 3-4 minutes until thickened.
05 - Add Dijon mustard, garlic powder, onion powder, salt, and black pepper to the sauce. Remove from heat.
06 - Stir 1 cup of shredded cheddar cheese into the sauce until melted and smooth.
07 - In a large bowl, mix cooked chicken, blanched broccoli, and cheese sauce until evenly combined.
08 - Spread the mixture evenly in the prepared baking dish.
09 - Sprinkle remaining 1/2 cup shredded cheddar cheese over the mixture in the baking dish.
10 - Toss panko breadcrumbs with olive oil and optional crushed red pepper flakes. Sprinkle evenly over the casserole.
11 - Bake for 25-30 minutes until bubbling and the top is golden brown.
12 - Allow casserole to cool for 5 minutes before serving.
