Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (2.5ml) salt
  • 1/4 tsp (1.25ml) black pepper
  • 1.5 lbs (680g) fresh broccoli florets (about 2 large heads)
  • 2 tbsp (30ml) olive oil
  • 1/4 tsp (1.25ml) salt
  • 1/8 tsp (0.6ml) black pepper
  • 4 tbsp (57g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (60ml) dry sherry
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (60g) grated Parmesan cheese
  • 1/4 tsp (1.25ml) salt
  • 1/8 tsp (0.6ml) black pepper
  • Pinch of cayenne pepper (optional)
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tbsp (28g) melted unsalted butter
  • 1/4 cup (25g) shredded Cheddar cheese (optional)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Sauté chicken in olive oil with salt and pepper until cooked through (internal temperature reaches 165°F). Set aside.
  3. Steam or boil broccoli florets until tender-crisp. Drain well and set aside.
  4. Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually whisk in milk and chicken broth until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat. Stir in sherry, mayonnaise, Parmesan cheese, salt, pepper, and cayenne pepper (if using).
  5. Arrange broccoli in the baking dish. Top with cooked chicken. Pour sauce evenly over chicken and broccoli.
  6. Combine panko breadcrumbs and melted butter. Sprinkle over the casserole, followed by cheddar cheese if using.
  7. Bake for 20-25 minutes, or until golden brown and bubbly.
  8. Let cool slightly before serving.