Cheesy chicken and broccoli casserole with a golden cheddar crust, perfect for an easy, hearty meal.
# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into 1-inch cubes
→ Vegetables
02 - 2 cups fresh broccoli florets (about 7 oz)
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Dairy
05 - 1 1/4 cups shredded sharp cheddar cheese (about 5 oz), divided
06 - 3/4 cup sour cream (6 fl oz)
07 - 1/2 cup milk (4 fl oz)
08 - 2 tablespoons unsalted butter, melted
→ Pantry
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon dried thyme
→ Topping
13 - 1/2 cup gluten-free or regular breadcrumbs (about 1 oz)
14 - 1/4 cup shredded sharp cheddar cheese (about 1 oz)
# Method steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large skillet over medium heat, sauté onion and garlic in 1 tablespoon butter until softened, approximately 3 minutes.
03 - Add chicken cubes to skillet and cook while stirring until they turn opaque but are not fully cooked, about 4 to 5 minutes. Remove from heat.
04 - In a large bowl, whisk together sour cream, milk, 1 cup shredded cheddar cheese, Dijon mustard, dried thyme, salt, and pepper.
05 - Incorporate broccoli florets and the cooked chicken mixture into the sauce until thoroughly combined.
06 - Evenly spread the combined mixture into the prepared baking dish.
07 - In a small bowl, mix breadcrumbs with melted butter. Sprinkle the remaining 1/4 cup cheddar cheese and breadcrumb mixture evenly over the casserole.
08 - Bake uncovered for 30 to 35 minutes until the casserole is bubbly and the topping is golden brown.
09 - Allow the casserole to rest for 5 minutes before serving.
