Ingredients:

  • 1.5 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
  • 1 tbsp (15 ml) olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 cup (150 g) diced bell peppers, red and yellow mixed
  • 1 cup (90 g) broccoli florets, cut into small pieces
  • 0.5 cup (75 g) diced yellow onion
  • 3 tbsp (42 g) unsalted butter
  • 3 tbsp (24 g) all-purpose flour
  • 1 cup (240 ml) whole milk
  • 1 cup (240 ml) low-sodium chicken broth
  • 4 oz (115 g) cream cheese, cubed and softened
  • 1.5 cups (170 g) shredded sharp cheddar cheese
  • 0.25 tsp salt
  • 0.5 cup (55 g) shredded sharp cheddar cheese
  • 0.5 cup (30 g) panko breadcrumbs
  • 1 tbsp (14 g) unsalted butter, melted

Instructions:

  1. Heat the oven to 200°C (400°F). Lightly grease a 23 x 33 cm (9 x 13-inch) baking dish.
  2. Pat the chicken dry and toss it with the salt, black pepper and garlic powder.
  3. Dice the bell peppers and onion. Cut the broccoli into small florets.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes, until the edges turn golden. Cook in batches if they don't fit in one layer. The chicken does not need to be cooked through yet. Transfer to a plate.
  5. In the same skillet, cook the onion, bell peppers and broccoli for about 3 minutes, until the peppers are bright and the onion looks translucent. Move them to the plate with the chicken.
  6. Reduce the heat to medium-low. Melt the 3 tablespoons of butter. Whisk in the flour and cook for about 1 minute, until the mixture smells toasty and nutty but has not browned.
  7. Slowly whisk in the milk and broth, keeping the mixture smooth. Raise the heat to medium and simmer for 3 to 4 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
  8. Remove the skillet from the heat. Whisk in the cream cheese until smooth. Stir in the 1.5 cups of cheddar and 0.25 teaspoon salt until the cheese melts completely.
  9. Spread the chicken and vegetables in the baking dish. Pour the sauce over the top and stir gently to coat everything evenly.
  10. In a small bowl, toss the panko with the melted butter. Scatter the remaining 0.5 cup of cheddar over the casserole, then sprinkle the buttered panko on top.
  11. Bake for 25 to 30 minutes, until the sauce is bubbling around the edges, the topping is golden and the chicken reaches 74°C (165°F) at its thickest point.
  12. Let the casserole rest for 5 minutes before serving so the sauce sets slightly.