Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large head of broccoli (about 1.5 lbs/680g), cut into small florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons (56g) unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup (113g) shredded cheddar cheese
  • 1/2 cup (57g) grated Parmesan cheese
  • 1 cup (60g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Add broccoli florets and cook until slightly tender-crisp, about 3-5 minutes. Remove from heat.
  3. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, creating a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 3-5 minutes. Stir in salt, pepper, and nutmeg. Remove from heat and stir in cheddar and Parmesan cheese until melted and smooth.
  4. Pour the cheese sauce over the chicken and broccoli mixture and stir to combine. Pour the mixture into the prepared baking dish.
  5. In a small bowl, combine panko breadcrumbs and melted butter.
  6. Sprinkle the breadcrumb topping evenly over the casserole. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving.