Chicken and Broccoli Casserole

Chicken and Broccoli Casserole
Mark Boughton/styling: Teresa Blackburn Mark Boughton/ styling: Teresa Blackburn
  • Yield: 4 servings


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

Nutritional Info *per serving

  • Calories 439
  • Fat 25g
  • Cholesterol 110mg
  • Sodium 876mg
  • Carbohydrate 24g
  • Fiber 4g
  • Protein 32g