Cheesy Chicken Broccoli Casserole Recipe

Ingredients

• 1 lb (450 g) broccoli florets, cut into small florets
• ¼ cup unsalted butter
• 1 lb (450 g) boneless, skinless chicken thighs, diced
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 10 medium white button mushrooms, sliced
• 2 garlic cloves
• 1½ cups heavy cream
• 2½ cups sharp cheddar cheese, grated

1. Preheat the oven to 400°F (200°C). Evenly spread broccoli florets on the bottom of 9-inch (23 cm) square baking dish.
2. Heat a large skillet over medium-high heat. When the skillet is hot, add 1 tablespoon unsalted butter and chicken thighs. Sprinkle with sea salt and black pepper. Cook, stirring occasionally, for 3 to 4 minutes, or until chicken is browned. Remove from the skillet and place on a plate.
3. Reheat the skillet and add 2 tablespoons unsalted butter. Add white button mushrooms and sauté , stirring frequently, for 3 to 4 minutes, or until mushrooms are lightly browned. Add garlic and sauté for an additional 1 minute. Transfer vegetables to the plate with chicken.
4. Reheat the skillet over medium-high heat. Add remaining 1 tablespoon unsalted butter and wait until melted.
5. Add heavy cream in a slow stream and whisk constantly, scraping up any browned bits from the bottom of the skillet. Simmer for 2 minutes.
6. Add 1½ cups sharp cheddar cheese and continue to whisk until mixture thickens, or about 1 to 2 minutes. Pour mixture evenly into the baking dish over broccoli.
7. Transfer chicken and mushrooms and spread evenly over broccoli and cheese sauce.
8. Sprinkle remaining 1 cup sharp cheddar cheese over top and bake for 15 to 20 minutes, or until chicken is cooked through and cheese is browned and bubbly. Let sit for 5 minutes before serving.