Chicken, Broccoli and Parmesan Bake
Prep time
Cook time
Total time
Serves: 4-6
  • 1 store-bought rotisserie chicken, skin and bones discarded
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup canned bread crumbs
  • ¼ cup flour
  • 1 cup 1% milk
  • 2 cups reduced-sodium chicken stock
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup mayonnaise
  • 1 teaspoon freshly squeezed lemon juice
  • 1 pound broccoli florets
  • ½ cup freshly grated Parmesan cheese
  1. Chop the chicken breasts into 1" bite-sized pieces. Reserve the dark meat for another use.
  2. Preheat the oven to 350 degrees and lightly butter a 13x9 baking dish.
  3. In a small saucepan, melt the butter over medium-high heat. Transfer 2 tablespoons of the butter to a bowl and toss with the breadcrumbs. Set the breadcrumbs aside.
  4. Heat the remaining 4 tablespoons of butter over medium heat, then add the flour and stir constantly with a wooden spoon until the butter and flour come together to form a paste, about 1-2 minutes.
  5. Slowly whisk in the milk and chicken stock, reduce the heat to medium-low, and continue to cook, stirring frequently, the sauce is thick enough to coat the back of the spoon, about 15 minutes.
  6. Remove sauce from the heat. Season with salt and pepper. Stir in the mayonnaise and lemon juice and whisk until smooth. Set aside.
  7. Bring a large saucepan of water to a boil. Add the broccoli florets and cook 2-3 minutes, until broccoli is bright green but still crunchy. Drain in a colander and cool immediately by running cold water over the broccoli. Drain again.
  8. Place the broccoli and chicken across the bottom of the baking dish. Sprinkle lightly with salt and pepper. Pour the sauce over the chicken and broccoli and sprinkle the bread crumbs all over the top of the casserole. Sprinkle the parmesan cheese over the top of the breadcrumbs.
  9. Place the casserole in the oven and bake 45 minutes or until golden brown and bubbly. Remove from the oven, cover with foil and let rest 15 minutes before serving.
Recipe by The Krave at