Preparing the Ingredients

1. Cook the Chicken:

   • If you haven’t already cooked the chicken, preheat your oven to 375°F (190°C).
   • Season the chicken breasts with salt and pepper.
   • Bake for 25-30 minutes until fully cooked. Let cool and shred or dice.

2. Prepare the Broccoli:

   • Bring a large pot of salted water to a boil.
   • Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender.
   • Drain and set aside.

Making the Sauce

3. Create the Roux:

   • In a medium saucepan, melt the butter over medium heat.
   • Add the flour and whisk constantly for about 1 minute until a paste forms.

4. Add Liquid Ingredients:

   • Slowly whisk in the milk and chicken broth, ensuring no lumps form.
   • Continue to whisk until the sauce thickens, about 5-7 minutes.

5. Season the Sauce:

   • Stir in the garlic powder, onion powder, dried thyme, and season with salt and pepper to taste.

Assembling the Bake

6. Combine Chicken and Broccoli:

   • In a large mixing bowl, combine the cooked chicken, blanched broccoli, and the prepared sauce. Mix well to combine.

7. Layer the Ingredients:

   • Grease a 9×13-inch baking dish with cooking spray or butter.
   • Pour the chicken and broccoli mixture into the dish, spreading it evenly.

8. Add Cheese:

   • Sprinkle the cheddar and mozzarella cheeses evenly over the top of the mixture.

Baking

9. Prepare Optional Topping:

   • If desired, mix breadcrumbs with olive oil and sprinkle over the cheese layer for a crunchy topping.

10. Bake:

    • Place the dish in the oven and bake at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden brown.

11. Cool and Serve:

    • Allow the bake to cool for a few minutes before serving to set.