Creamy Chicken and Broccoli Bake

This Creamy Chicken and Broccoli Bake brings together tender chicken, fresh vegetables, and a rich, flavorful sauce for the ultimate comfort meal. Topped with golden, bubbling cheddar cheese, it’s a hearty dish that’s as satisfying as it is delicious.
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This Creamy Chicken and Broccoli Bake is everything you crave in a comforting dinner—vibrant vegetables, tender chicken, and a luxuriously creamy sauce—all topped with a golden layer of bubbling cheddar cheese. 
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The broccoli and julienned carrots provide a burst of freshness and colour, while the rich sauce, infused with a hint of Dijon mustard, curry powder, and a touch of cayenne, delivers a subtle depth of flavor. A sprinkling of sharp cheddar cheese on top creates the ultimate finishing touch, melting into a glorious, golden crust that’s impossible to resist.
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Creamy Chicken and Broccoli Bake

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 55 minutes

​INGREDIENTS
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  • 1 bunch broccoli (1 ½ pounds), cut into florets (about 5 cups)
  • 3 medium carrots, peeled and julienned
  • 2 tablespoons unsalted butter
  • 500 g boneless, skinless chicken breast, cut into ½-inch-thick chunks
  • 2 tablespoons cornstarch (for dusting the chicken)
  • 3 ounces shredded medium-sharp cheddar (1 cup)
  • Freshly ground pepper, to taste

For the Sauce:
  • 2 tablespoons unbleached all-purpose flour
  • 1 cup skim milk
  • 1 cup chicken stock
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon curry powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • ⅛ teaspoon cayenne pepper

To Serve:
  • Cooked rice or egg noodles

INSTRUCTIONS 

  • Prepare the Chicken:
    • Dust the chicken chunks with cornstarch, ensuring an even coating. This is the secret to keeping your chicken tender.
    • Heat a large skillet over medium heat and lightly sauté the chicken in a bit of oil until golden on the outside (about 4-5 minutes), then set aside. The chicken does not need to be fully cooked.  
  • Prepare the Sauce:
    • In a small sauce pan, melt the butter over medium heat. Stir in the flour using a whisk and cook for 1-2 minutes to form a roux.
    • Whisk in the milk and chicken stock until smooth and slightly thickened, about 3-4 minutes. 
    • In a bowl, combine the sour cream, mayonnaise, Dijon mustard, curry powder, garlic powder, Worcestershire sauce, and cayenne pepper, and fresh ground pepper. Add the sauce, mix until smooth and season with pepper to taste. 
  • Assemble the Casserole:
    • Preheat your oven to 350°F (175°C).
    • Lightly grease a 9x13-inch baking dish. Line the bottom with the broccoli florets and julienned carrots.
    • Arrange the sautéed chicken evenly on top of the vegetables.
    • Pour the prepared sauce over the chicken and vegetables, ensuring everything is coated.
    • Sprinkle all of the shredded cheddar cheese evenly over the top.
  • Bake:
    • Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
    • Remove the foil and bake uncovered for an additional 5 minutes, or until the cheese is bubbly and lightly browned.
  • Serve:
    • Let the casserole cool for 5 minutes before serving.
    • Serve over cooked rice or egg noodles for a complete meal.