Chicken & Broccoli Cheddar Bake

Chicken & Broccoli Cheddar Bake ingredients

• 1 tbsp olive oil
• 1.5 lbs boneless, skinless chicken breasts, cubed
• 1 medium yellow onion, finely diced
• 1 medium red bell pepper, finely diced
• 2 medium carrots, peeled and finely diced
• 1 head broccoli, cut into small florets
• 1 cup trimmed green beans, cut into 1-inch pieces
• to taste salt
• to taste black pepper
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• 2 cups shredded sharp cheddar cheese
• 0.5 tsp garlic powder
• 0.25 tsp mustard powder
• 1 pinch cayenne pepper
• 0.5 cup panko breadcrumbs
• 1 tbsp melted butter
• 0.25 cup diced fresh tomato

How to make Chicken & Broccoli Cheddar Bake

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the 1.5 lbs of cubed chicken breast and season with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides but not fully cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, reduce the heat to medium. Add the 1 finely diced yellow onion, 1 finely diced red bell pepper, and 2 finely diced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the 1 head of small broccoli florets and 1 cup of 1-inch cut green beans, cooking for another 3-4 minutes until they are bright green and slightly tender. Remove the cooked vegetables from the skillet and set them aside with the chicken.
4. To prepare the cheese sauce, melt 2 tablespoons of unsalted butter in the same skillet over medium heat. Sprinkle in 2 tablespoons of all-purpose flour and whisk constantly for 1-2 minutes to create a roux, which will thicken the sauce.
5. Gradually whisk in 2 cups of milk, a little at a time, ensuring that no lumps form. Continue to whisk and cook for 3-5 minutes, until the sauce thickens to a consistency that coats the back of a spoon.
6. Remove the skillet from the heat. Stir in 2 cups of shredded sharp cheddar cheese, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of mustard powder (if using). Stir until the cheese is completely melted and the sauce is smooth. Season with a pinch of cayenne pepper (if using), salt, and black pepper to taste.
7. Return the reserved chicken and cooked vegetables to the skillet with the cheese sauce. Stir gently to ensure all ingredients are evenly coated with the rich, creamy sauce.
8. Pour the chicken and veggie mixture into the prepared 9x13 inch baking dish, spreading it out evenly. If using, sprinkle the 1/4 cup of diced fresh tomato over the top for added color and freshness.
9. In a small bowl, combine 1/2 cup of panko breadcrumbs with 1 tablespoon of melted butter. Sprinkle this buttery breadcrumb mixture evenly over the casserole for a crispy topping.
10. Bake for 20-25 minutes, or until the casserole is bubbly around the edges and the breadcrumbs are golden brown and crispy. This indicates the casserole is heated through and the topping is perfectly browned.
11. Let the casserole rest for 5 minutes before serving to allow the sauce to set and prevent it from being too runny. Serve hot and enjoy this comforting bake.

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