Chicken Broccoli Casserole

Yes. Assemble it completely (including the topping) up to 1 day ahead, cover with plastic wrap and foil, and refrigerate. Bake at 350°F for 30–35 minutes until the topping is golden and the filling bubbles. Add 5–10 minutes to the baking time if baking from cold.

Lumps form when flour is added to butter and not cooked for long enough, or when cold milk is added too quickly. Always cook the flour-butter roux for 1 minute before adding liquid, and whisk constantly as you pour in the broth and milk to emulsify smoothly.

Yes. Shred or chop 2 lbs rotisserie chicken (about 3 cups) and use it directly. This saves time without sacrificing flavor.

Use regular dry breadcrumbs or crushed crackers in the same amount. The texture will be slightly finer and less crispy, but the result is still delicious. For maximum crunch, mix in ¼ cup grated Parmesan cheese.

Cover and refrigerate for up to 3 days. Reheat at 325°F, covered with foil, for 20–25 minutes until warmed through. For crisper breadcrumbs, uncover for the last 5 minutes. Individual portions reheat well in the microwave at 50% power for 2–3 minutes.

Yes, before baking. Assemble the complete casserole, cover tightly, and freeze for up to 2 months. Bake from frozen at 350°F for 50–60 minutes, covered, until the filling bubbles and breadcrumbs are golden. Thawing overnight in the refrigerator reduces baking time to 30–35 minutes.