Chicken Broccoli Casserole with Cheddar Crumbs

Ingredients

• 1 head broccoli, florets (500 g)
• 3 cups pulled cooked chicken (420 g)
• 5 tablespoons unsalted butter, divided (70 g)
• 1 diced yellow onion (120 g)
• 1/4 cup flour (30 g)
• 1 cup chicken stock (240 g)
• 1 1/2 cups whole milk (360 g)
• 2 1/2 cups cheddar (285 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 teaspoon garlic powder (3 g)
• 3/4 teaspoon fine salt (4.5 g)
• 1/4 teaspoon black pepper (0.5 g)
• 1 1/2 cups crushed crackers (90 g)

Instructions

1. Blanch. Heat oven to 375°F (190°C). Boil broccoli for exactly 2 minutes, drain immediately, rinse under cold water, and spread on a clean towel. Pat every surface dry so water cannot thin the sauce.
2. Start sauce. Melt 42 g butter over medium heat. Cook onion for 4 minutes until soft. Stir in flour, garlic powder, salt, and pepper for 1 minute, then gradually whisk in stock and milk until smooth.
3. Add cheese. Simmer sauce for 3 minutes until it coats a spoon and leaves a brief trail. Remove from heat, add Dijon and 170 g cheddar, and stir until completely smooth with no visible strands.
4. Assemble. Fold dry broccoli, broad chicken pieces, and sauce gently in a buttered 9-by-13-inch dish. Level without crushing florets. Top with remaining cheddar, then loose cracker crumbs mixed with remaining 28 g melted butter.
5. Bake. Bake uncovered for 22 to 25 minutes, until edge sauce bubbles and the highest crumb peaks are golden. Rest uncovered for 10 minutes so the center settles, then divide into six portions with a wide spoon.

Notes

• Dry broccoli thoroughly and add grated cheese off heat for a smooth, stable sauce.
• The 35-minute cook time includes a 25-minute bake and a 10-minute rest.
• Refrigerate for 4 days. Freeze untopped filling for 2 months and add fresh crumbs after thawing.

Nutrition Facts