Hähnchen-Brokkoli-Auflauf
Tender shredded chicken and crisp-blanched broccoli baked under a from-scratch sharp cheddar sauce with a golden parmesan-panko crust. Skipping canned soup for a quick five-minute roux gives the casserole a silkier texture and a cleaner, cheesier flavor, while briefly blanching the broccoli keeps it bright green and stops it from watering down the sauce in the oven.
Blanch 700 g (8 cups) broccoli florets for 2 minutes, then drain and pat dry. Make a cheese sauce: soften a chopped onion and 2 minced garlic cloves in 55 g (4 tbsp) butter, stir in 30 g (1/4 cup) flour for 1 minute, whisk in 480 ml (2 cups) milk and 240 ml (1 cup) chicken broth, and simmer until thickened; off the heat, melt in 225 g (2 cups) sharp cheddar with 120 g (1/2 cup) sour cream, 1 tsp Dijon, salt, and pepper. Fold the sauce with 560 g (4 cups) cooked shredded chicken and the broccoli, spread in a greased 9x13-inch dish, top with 55 g (1/2 cup) more cheddar plus a mix of 60 g (1 cup) panko, 25 g (1/4 cup) parmesan, and 30 g (2 tbsp) melted butter, and bake at 190 C (375 F) for 25-30 minutes until bubbling and golden. Rest 10 minutes before serving.
- Blanch the broccoli only 2 minutes and dry it well — it finishes cooking in the oven and won't turn the sauce watery.
- Take the sauce off the heat before adding the cheddar and stir it in by handfuls so it melts smooth instead of breaking or going grainy.
- Rest the baked casserole 10 minutes; the sauce thickens as it cools so portions hold together instead of running.
Equipment
- 9x13-inch (23x33 cm) baking dish
- Large pot
- Colander
- Large saucepan
- Whisk
- Box grater
- Large mixing bowl
Zutaten
Casserole
- 560 g cooked chicken, shredded or cubed, rotisserie, poached breasts, or leftover roast chicken
- 700 g broccoli florets, from about 2 large heads, cut into bite-size pieces
Cheddar sauce
- 55 g unsalted butter
- yellow onion, small, finely chopped
- garlic, minced
- 30 g all-purpose flour
- 480 ml whole milk, warmed slightly to prevent lumps
- 240 ml low-sodium chicken broth
- 225 g sharp cheddar cheese, freshly shredded, shred from a block; pre-shredded melts less smoothly
- 120 g sour cream, full-fat
- 5 g Dijon mustard
- 6 g fine salt, plus more to taste
- 1 g black pepper, freshly ground
Topping
- 55 g sharp cheddar cheese, freshly shredded
- 60 g panko breadcrumbs
- 25 g parmesan cheese, finely grated
- 30 g unsalted butter, melted
Zubereitung
- SCHRITT01
Heat the oven to 190 C (375 F) and grease a 9x13-inch (23x33 cm) baking dish. Bring a large pot of salted water to a boil, drop in the broccoli florets, and cook just 2 minutes — they should be bright green and still crisp. Drain in a colander, rinse briefly under cold water to stop the cooking, then spread on a clean kitchen towel and pat thoroughly dry. Dry broccoli is the single best defense against a watery casserole.
- SCHRITT02
Melt the 55 g (4 tbsp) butter in a large saucepan over medium heat. Add the chopped onion with a pinch of salt and cook, stirring often, until soft and translucent, about 4 minutes. Stir in the garlic and cook 30 seconds more, until fragrant.
- SCHRITT03
Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste. Gradually whisk in the milk and then the broth, adding a splash at a time at first so no lumps form. Bring to a gentle simmer and cook, whisking often, until the sauce is thick enough to coat the back of a spoon, 4 to 5 minutes.
- SCHRITT04
Pull the pan off the heat. Add the 225 g (2 cups) cheddar a handful at a time, stirring until each addition melts before adding the next — keeping it off direct heat prevents a grainy, broken sauce. Stir in the sour cream, Dijon, salt, and pepper. Taste and adjust the seasoning; the sauce should be assertively seasoned since the chicken and broccoli are mild.
- SCHRITT05
In a large bowl, combine the shredded chicken and blanched broccoli, then pour the cheese sauce over and fold gently until everything is evenly coated. Spread the mixture into the prepared baking dish in an even layer.
- SCHRITT06
Scatter the remaining 55 g (1/2 cup) cheddar over the surface. In a small bowl, toss the panko and parmesan with the melted butter until the crumbs look like damp sand, then sprinkle evenly over the casserole.
- SCHRITT07
Bake on the middle rack for 25 to 30 minutes, until the sauce is bubbling at the edges and the crumb topping is deeply golden. If the top browns before the filling bubbles, tent loosely with foil. Let the casserole rest 10 minutes before serving so the sauce thickens and portions scoop cleanly.
Make ahead
Assemble the casserole (without the panko topping) up to 24 hours ahead, cover tightly, and refrigerate. Add the buttered crumbs just before baking so they stay crisp, and add 10-15 minutes to the bake time since it goes in cold. For the freezer, assemble in a foil pan, wrap well, and freeze unbaked for up to 3 months; bake from thawed, covered for the first 20 minutes.
Storage
Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat individual portions in the microwave, or re-crisp larger amounts uncovered in a 180 C (350 F) oven for 15-20 minutes. The baked casserole also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating, and expect the topping to soften slightly.
Variations
Chicken broccoli rice casserole
Fold 370 g (2 cups) of cooked long-grain rice into the chicken mixture and increase the broth in the sauce to 360 ml (1 1/2 cups) so it stays saucy. This turns the dish into a one-pan complete dinner and stretches it to 10 servings.
Gluten-free
Replace the flour by whisking 2 tbsp (16 g) cornstarch into the cold milk before adding it to the pan, and swap the panko for gluten-free panko or crushed gluten-free crackers. Check that your broth is certified gluten-free. Texture and bake time stay the same.
Buttery cracker topping
Trade the panko-parmesan mix for 1 1/2 cups (about 90 g) of coarsely crushed buttery round crackers tossed with the melted butter. It gives a richer, old-fashioned potluck-style crust; watch it in the last 10 minutes as crackers brown faster than panko.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Häufige Fragen
Can I use frozen broccoli in chicken broccoli casserole?
Yes. Skip the blanching step entirely — thaw the florets completely, then squeeze and pat them very dry with towels before folding them into the sauce. Frozen broccoli carries a lot of hidden water, and drying it well is what keeps the casserole from turning soupy. You'll need about 700 g (a 24 oz bag) to replace the fresh florets.
What's the best chicken to use?
Any fully cooked chicken works: a shredded rotisserie bird is the fastest route, but leftover roast chicken or freshly poached breasts are just as good. To poach, simmer 700 g (1 1/2 lb) of boneless breasts in salted water for 12-14 minutes until they reach 74 C (165 F), then shred. Thigh meat stays especially juicy through the bake.
Why did my chicken broccoli casserole come out watery?
Almost always it's the broccoli. Over-blanched or wet florets release liquid in the oven and thin the sauce. Blanch just 2 minutes, rinse, and dry the florets thoroughly on a towel. A sauce that never fully thickened on the stove is the other culprit — simmer it until it clearly coats a spoon before adding the cheese.
Can I make this casserole ahead or freeze it?
Yes. Assemble it up to a day ahead and refrigerate, adding the buttered panko right before baking so it crisps properly; a cold casserole needs an extra 10-15 minutes in the oven. It also freezes well either baked or unbaked for up to 3 months — thaw overnight in the fridge and bake covered for the first 20 minutes.
What cheese melts best in the sauce?
Sharp cheddar shredded from a block gives the best balance of flavor and smooth melting; pre-shredded cheese is coated with anti-caking starch and can make the sauce grainy. Colby jack, gruyere, or a half-and-half mix of cheddar and Monterey Jack all work — just keep the total around 280 g (2 1/2 cups) and always stir it in off the heat.
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