Ingredients
The Casserole:
- 2 tbsp butter
- ¼ cup flour
- ½ cup milk
- ½ cup chicken stock
- 1 cup cheddar cheese
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ tablespoon poppy seed
- 1 cup broccoli florets
- 1 large chicken breast
The Topping:
- 1 tablespoon butter
- 4 tablespoons panko bread crumbs
Instructions
- Melt the butter in a saucepan and add the flour. Whisk over a low heat until a thick paste forms. Add milk and chicken stock and whisk until completely smooth. Add the cheese and remove from the heat. Add the sour cream, mustard, and poppy seeds. Set aside.
- Bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2 minutes. Remove and let dry completely. Cook the chicken breast in the same water for about 15 minutes. Let cool, then cut into cubes.
- Combine the broccoli and chicken cubes in a casserole.
- Pour the cheese sauce over the broccoli-chicken mixture and spread evenly to coat.
- In a saucepan over medium-high, heat add the butter and the bread crumbs. Toast until light brown, then sprinkle over the mixture.
- Cover the casserole with foil and bake for 20 minutes. Remove from the oven and serve hot.
