Introduction
Broccoli Cheddar and Chicken Casserole with Garlic Herb Panko is a hearty, comforting dish that’s perfect for a cozy family dinner. Combining tender chicken breast, vibrant broccoli florets, and a rich, creamy cheddar cheese sauce, this casserole is then topped with a crunchy garlic herb panko crust. The combination of flavors and textures makes this dish both satisfying and irresistible, while it also delivers nutrients from the vegetables and lean protein. This recipe is easy to prepare and serves as a crowd-pleasing weeknight meal or a dish worthy of special occasions.
Ingredients:
For the Casserole:
- 3 cups cooked and shredded chicken breast (about 2 large chicken breasts)
- 4 cups broccoli florets, blanched
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Garlic Herb Panko Topping:
- 1 cup panko bread crumbs
- 2 tablespoons melted unsalted butter
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Preparation:
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with nonstick cooking spray and set aside.
Step 2: Blanch the Broccoli
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes, just until they turn bright green. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain well and pat dry with a clean kitchen towel.
Step 3: Prepare the Creamy Sauce
- In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, and chicken broth. Stir until smooth and well blended.
- Add the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to combine, creating a creamy, flavorful base for the casserole.
Step 4: Assemble the Casserole
- Add the shredded chicken and blanched broccoli florets to the creamy sauce mixture. Stir until everything is evenly coated.
- Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top, ensuring the entire surface is covered with a layer of gooey cheese.
Step 5: Make the Garlic Herb Panko Topping
- In a small bowl, combine the panko bread crumbs, melted butter, grated Parmesan, chopped parsley, garlic powder, thyme, and oregano. Stir until the panko is well-coated with the herb-infused butter mixture.
Step 6: Add the Topping and Bake
- Sprinkle the garlic herb panko mixture evenly over the cheese layer in the casserole dish.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly around the edges.
Step 7: Let It Cool and Serve
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This will allow the flavors to meld and the sauce to thicken slightly.
Cooking Notes:
- Chicken Options: Use leftover rotisserie chicken, shredded poached chicken, or even diced grilled chicken. You can also substitute turkey if desired.
- Vegetable Variations: Feel free to add other vegetables like cauliflower, carrots, or bell peppers for a colorful twist.
- Homemade Cream of Chicken Soup: If you prefer to avoid canned soup, make a quick homemade version by combining chicken broth, cream, and a roux made from flour and butter.
Serving Suggestions:
- This casserole pairs well with a side of fluffy rice or creamy mashed potatoes for a more filling meal.
- Serve with a crisp green salad or simple roasted vegetables to balance out the rich and cheesy flavors.
- A crusty baguette or garlic bread can be a great accompaniment to soak up any remaining sauce.
Tips:
- Make Ahead: Assemble the casserole the day before, cover it with plastic wrap, and store it in the refrigerator. Bake when ready, adding 10 extra minutes to the cooking time.
- Freezing: This dish can be frozen before baking. Cover tightly with aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Cheese Variations: For extra flavor, experiment with different cheeses like Gruyère, Monterey Jack, or a smoked cheddar.
- Panko Substitution: If you don’t have panko, regular bread crumbs will work but may not provide the same level of crunch.
Prep Time:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving):
- Calories: 480
- Protein: 35g
- Sodium: 890mg Note: Nutritional values may vary based on ingredient brands and portion sizes.
Conclusion
Broccoli Cheddar and Chicken Casserole with Garlic Herb Panko is the perfect dish for busy weeknights, holiday gatherings, or any occasion where comfort food is a must. With its cheesy, savory layers and the satisfying crunch of a panko topping, it’s sure to become a family favorite. Customize it with your preferred vegetables and make-ahead options to fit your lifestyle. Enjoy the hearty and homey flavors with your loved ones!
Print
Broccoli Cheddar and Chicken Casserole with Garlic Herb Panko
- Total Time: 50 minutes
Ingredients
Scale
For the Casserole:
- 3 cups cooked and shredded chicken breast (about 2 large chicken breasts)
- 4 cups broccoli florets, blanched
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For the Garlic Herb Panko Topping:
- 1 cup panko bread crumbs
- 2 tablespoons melted unsalted butter
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with nonstick cooking spray and set aside.
Step 2: Blanch the Broccoli
- Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes, just until they turn bright green. Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain well and pat dry with a clean kitchen towel.
Step 3: Prepare the Creamy Sauce
- In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, and chicken broth. Stir until smooth and well blended.
- Add the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly to combine, creating a creamy, flavorful base for the casserole.
Step 4: Assemble the Casserole
- Add the shredded chicken and blanched broccoli florets to the creamy sauce mixture. Stir until everything is evenly coated.
- Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top, ensuring the entire surface is covered with a layer of gooey cheese.
Step 5: Make the Garlic Herb Panko Topping
- In a small bowl, combine the panko bread crumbs, melted butter, grated Parmesan, chopped parsley, garlic powder, thyme, and oregano. Stir until the panko is well-coated with the herb-infused butter mixture.
Step 6: Add the Topping and Bake
- Sprinkle the garlic herb panko mixture evenly over the cheese layer in the casserole dish.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly around the edges.
Step 7: Let It Cool and Serve
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This will allow the flavors to meld and the sauce to thicken slightly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480
- Sodium: 890mg
- Protein: 35g