Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

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.

Serves: 4 Save

Ingredients (12)

  • 6 cup Broccoli Florets
  • 6 oz Boneless, Skinless Chicken Breast
  • ¼ cup Chopped Roasted Red Bell Pepper
  • 11 tsp Butter
  • 3 T All Purpose Flour
  • 1½ cup Milk
  • 1 cup Low Sodium Chicken Broth
  • ¼ tsp Ground Nutmeg
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 4 oz 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.