Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Step 2: Steam the Broccoli

• Bring a pot of water to a boil and drop in the chopped fresh broccoli for 1-2 minutes—just enough to brighten the color and slightly soften it.
• Immediately drain and rinse under cold water to stop the cooking. This keeps it vibrant green and slightly crisp.

Step 3: Make the Creamy Sauce

• In a saucepan, melt 2 tablespoons of butter over medium heat.
• Add the diced onion and garlic, cooking until soft and fragrant (about 2 minutes).
• Sprinkle in the flour and whisk constantly for 1 minute (this gets rid of the raw flour taste).
• Slowly pour in the milk and chicken broth, whisking continuously to keep things smooth.
• Stir in Dijon mustard, paprika, salt, and pepper. Keep whisking until the sauce thickens (about 2-3 minutes).
• Remove from heat and stir in ½ cup of shredded cheddar cheese and ¼ cup Parmesan. Stir until melted and creamy.

Step 4: Assemble the Bake

• In a large bowl, mix the shredded chicken, broccoli, and creamy sauce until everything is well-coated.
• Pour the mixture into the greased baking dish.
• Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.

Step 5: Make the Crispy Topping

• Mix panko breadcrumbs with melted butter.
• Sprinkle evenly over the cheese layer for that golden crunch.

Step 6: Bake!

• Bake uncovered at 375°F for 25-30 minutes, or until bubbling and golden brown on top.
• Let it sit for 5 minutes before serving—this helps everything set up perfectly.