4 tablespoons unsalted butter
3/4 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
1-1/2 cups milk
2 cups chicken broth, low sodium
1 tablespoon chicken base, low sodium (or chicken bouillon)
3 oz fresh grated Parmesan cheese
12 oz pre-cooked chicken, diced
1 (16 oz) package broccoli florets, thawed
4 oz shredded Cheddar cheese
Preheat oven to 400°F.
In large size saucepan, over medium heat, melt butter. Once butter is melted add flour. Whisk to combine (it will be very dry, but try to get the flour as wet as possible). Add seasonings. Add milk, whisking as you pour. Whisk until completely combined. Add chicken broth and chicken base, whisk to combine and bring to a boil.
Meanwhile; butter an 8”x 8” baking dish. Pour broccoli in bottom of dish. Set aside.
Once soup is boiling add cheese and chicken. Stir to combine. After cheese is melted pour soup mixture over broccoli in casserole dish.
Place baking dish on a cookie sheet. Top with shredded cheese. Bake 15 minutes or until the top is golden brown and bubbly.
Pyrex Easy Grab 8-Inch Square Baking Dish