Chicken and Broccoli Casserole

  • Yield 4 servings

A wide, shallow baking dish, such as a gratin or casserole, provides plenty of space for the crumbs on top of this homey chicken dish.

Easy, made from scratch recipe for Broccoli and Chicken casserole.
Mark Boughton/styling: Teresa Blackburn


6 cups bite-size broccoli florets and stems peeled and cut into small pieces
1 1/2 cups (6 ounces) cooked boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup diced, drained jarred roasted red pepper, patted dry
3 tablespoons plus 2 teaspoons butter, divided
3 tablespoons all-purpose flour
1 1/2 cups milk
1 cup reduced-sodium chicken broth
1 pinch ground nutmeg
1/2 teaspoon coarse salt
1/8 teaspoon coarsely ground black pepper
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup fresh breadcrumbs


  1. Preheat oven to 425F. Coat a 10-inch round gratin dish with cooking spray.
  2. Steam broccoli in steamer rack over boiling water 4 minutes or until bright green and tender.  Arrange broccoli in gratin dish and top with chicken and red pepper.
  3. In medium saucepan, melt 3 tablespoons butter over medium heat.  Add flour , cook 1 minute, whisking constantly.  Add milk and broth; cook, whisking almost constantly, until mixture comes to a boil.  Reduce heat so mixture bubbles gently; cook, whisking constantly, 2 minutes.  Stir in nutmeg, salt and pepper.  Remove from heat and stir in cheese.  Pour over gratin.
  4. In a small skillet, melt remaining 2 teaspoons butter; add bread crumbs and mix to combine.  Sprinkle over gratin.  Bake 10 minutes or until bubbling hot.

Recipe by Jean Kressy



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