Chicken and Broccoli Casserole
Description
This chicken and broccoli casserole with a buttery cornflake topping has a super cheesy, homemade sauce that uses no canned soup.
Ingredients
•
1 stick butter
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1 medium onion, diced
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1 1/2 teaspoons garlic, minced
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1 cup all-purpose flour
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1/2 (32 ounce) container chicken broth
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1 1/2 cups milk
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2 teaspoons chicken bouillon granules
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1 cup sour cream
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1 cup shredded Colby-Jack cheese
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1 cup shredded Cheddar cheese
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1 pound cooked chicken breasts, shredded
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3 cups chopped cooked broccoli
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salt and ground black pepper to taste
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4 cups crushed cornflakes
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1 tablespoon butter, melted
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
3
Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.
4
Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.
5
Bake, uncovered, in the preheated oven until hot, about 25 minutes.
6
Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.
7
Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.