Ingredients:

  • 1 ½ cups cooked, shredded chicken
  • 2 cups fresh or frozen broccoli florets
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 cup breadcrumbs (preferably panko)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon Italian seasoning

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. If not cooked, boil or bake chicken, then shred. Steam broccoli until tender or thaw if using frozen.
  3. In a mixing bowl, combine heavy cream, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Whisk until smooth.
  4. In a large bowl, mix shredded chicken, broccoli, and cheese sauce until evenly coated.
  5. Pour the mixture into a greased baking dish and spread evenly.
  6. In a small bowl, combine breadcrumbs, melted butter, and Italian seasoning. Mix well.
  7. Evenly sprinkle the breadcrumb mixture over the chicken and broccoli.
  8. Bake in the preheated oven for 30-35 minutes, or until golden brown and bubbly.
  9. Ensure the internal temperature of the casserole reaches 165°F (74°C) before serving.
  10. Let cool slightly, then serve warm.