Cheddar Broccoli Bake (Printable Version)
Tender chicken in a creamy broccoli sauce with melted cheddar, all under fluffy, buttery biscuits for the ultimate cozy dish.
# Ingredients:
→ Casserole Base
01 -
1 large yellow onion, diced finely (around 1 cup)
02 -
4 teaspoons minced fresh garlic
03 -
2 cups whole milk, room temperature
04 -
4 tablespoons unsalted butter
05 -
⅓ cup plain flour
06 -
2 cups chicken stock
→ Main Filling
07 -
2½ cups freshly grated sharp cheddar cheese
08 -
4 cups broccoli florets, fresh
09 -
2 cups shredded rotisserie chicken
→ Seasonings
10 -
½ teaspoon cayenne pepper (can adjust to taste)
11 -
1 teaspoon ground black pepper, freshly cracked
12 -
1 teaspoon kosher salt
→ Biscuit Topping
13 -
1 can of refrigerated buttermilk biscuits (6 count) or homemade ones
→ Garlic Butter Finish
14 -
1 tablespoon parsley, chopped fine
15 -
4 tablespoons melted butter
16 -
2 teaspoons minced garlic, fresh
17 -
1 teaspoon kosher salt
# Steps:
01 -
Turn your oven to 375°F to preheat. Lightly grease a 13x9-inch baking dish and set it aside for later preparation.
02 -
Warm 4 tablespoons of butter over medium heat in a large skillet. Toss in the diced onion and cook it for around 8 minutes until soft and clear.
03 -
Mix in the minced garlic and stir for about 1 minute, letting the scent release. Dust the mixture with flour, stirring non-stop for around another minute until it starts to color.
04 -
Stream in the chicken broth and milk gradually while stirring to get rid of lumps. Stir until the mix is smooth and begins to get thicker.
05 -
Into the sauce, toss the broccoli, salt, pepper, and cayenne. Let it simmer gently, uncovered, for 12 to 15 minutes. Stir occasionally to help soften the broccoli.
06 -
Stir the shredded chicken and grated cheese into the skillet mix until it’s creamy and the cheese is melted all the way.
07 -
Take the skillet off heat and scoop the mixture into your baking dish. Place six biscuits evenly spaced on top of the dish.
08 -
Pop the dish into the oven and bake for roughly 15 minutes, until the biscuits are beautifully golden and cooked through. By now, the edges should be bubbly.
09 -
While it’s in the oven, combine the melted butter, minced garlic, parsley, and salt in a small bowl.
10 -
As soon as the dish is out of the oven, use a brush to coat the biscuit tops with garlic butter. Let it cool down for a few minutes before digging in.
# Notes:
01 -
Rotisserie chicken saves time, but any cooked chicken works just as well.
02 -
Fresh broccoli works better, though you can use thawed and drained frozen broccoli.
03 -
Spreading garlic butter on top makes the biscuits tastier and keeps them soft.
04 -
Leftovers reheat wonderfully and make a nice meal the next day.