Creamy Chicken and Broccoli Bake

Preheat your oven to 200°C (400°F). Lightly grease a 2-quart baking dish.

Dice the chicken breast into 1-inch pieces. Cook in a skillet over medium heat until browned and cooked through. Set aside.

Bring a pot of lightly salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender-crisp. Drain well and immediately plunge into ice water to stop the cooking. Drain again thoroughly.

To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.

Gradually whisk in the milk until the mixture is smooth and begins to thicken. Stir in the garlic powder, onion powder, salt, and black pepper. Remove from heat and stir in 100g of the shredded cheddar cheese until completely melted and smooth.

In the prepared baking dish, combine the cooked chicken and blanched broccoli. Pour the cheese sauce over the chicken and broccoli, stirring gently to ensure everything is evenly coated.

Sprinkle the remaining 50g of shredded cheddar cheese over the top of the casserole.

Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown and melted. Let stand for 5 minutes before serving.