Ingredients

Vegetables & Chicken

• 2 cups Brussels sprouts, halved
• 2 cups broccoli florets
• 2 cups cooked chicken, shredded or cubed
• 2 tbsp olive oil
• Salt & pepper, to taste

Sauce

• 3 tbsp butter
• 3 tbsp flour
• 1 ½ cups chicken broth
• 1 cup milk (or half-and-half for richer)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• ½ cup shredded cheddar or Gruyère
• ¼ cup grated Parmesan

Topping (optional)

• 1 cup crushed Ritz crackers or panko
• 2 tbsp melted butter

Instructions

1. Roast the veggies

1. Heat oven to 400°F.
2. Toss Brussels sprouts and broccoli with olive oil, salt, and pepper.
3. Spread on a sheet pan and roast 15–18 minutes, until lightly browned.

2. Make the sauce

1. Melt butter in a skillet.
2. Whisk in flour and cook 1 minute.
3. Slowly whisk in chicken broth, then milk.
4. Add garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Simmer until thickened.
6. Stir in cheddar and Parmesan until smooth.

3. Assemble

1. Lower oven to 350°F.
2. In a casserole dish, combine roasted Brussels sprouts, roasted broccoli, cooked chicken, and cheese sauce.
3. Stir gently to coat everything.

4. Add topping

1. Mix panko or crushed crackers with melted butter.
2. Sprinkle evenly over the casserole.

5. Bake

1. Bake 20–25 minutes, until bubbling and golden on top.

Serving ideas

• Serve over rice or egg noodles.
• Pair with a simple green salad.
• Add cornbread on the side for a Southern touch.