Preheat oven to 375(F). Coat a 2 qt baking dish with unsalted butter.
Blanch broccoli in a large pot of boiling salted water until tender, about 3 minutes; drain.
Melt 4 T butter in a large saucepan over med-high heat. Whisk in flour; cook until browned and fragrant, 2 mins.
Slowly whisk in milk. Stir in Cheddar, 1/2 c Parm, Dijon, paprika, and garlic powder. Cook sauce until thickened, 4-5 mins; season with salt and pepper.
Stir in chicken and broccoli; transfer mixture to prepared dish.
Top casserole with panko, almonds, and remaining 1/4 c Parm. Melt remaining 2 T butter and pour over top of casserole.
Bake casserole until topping is golden, 25-30 mins. Serve casserole with hot rice or buttered egg noodles.
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|Serving Size: 1 Serving (356g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 416 (61%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 171.8mg||53 %|
|Sodium 519.5mg||18 %|
|Potassium 683.6mg||18 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 20.4g|
|Protein 43.1g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 683
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