Cut the chicken breasts: Cut the chicken breasts lengthwise into strips and cut the strips crosswise into 1-inch cubes.

Cut the broccoli: Place the broccoli on the cutting board with the stem facing upwards. Cut the florets away from the large stem with your knife. Cut the florets in half or quarters to get even pieces.

Mince the garlic: Slice off the root part of the cloves and bash them with your knife to peel off the skin. Mince the cloves with a mincer or knife.

Grate the cheese: Place the grater firmly on the cutting board and press the block of cheese against the grating surface. Push the cheese downwards steadily to grate.

Chop the parsley: Bunch the parsley into a small mound on the cutting board and chop finely.

Caramelize the garlic: Prepare a hot pan, then add 1 tbsp olive oil and 1 tbsp garlic. Stir for 30 seconds to caramelize.

Cook the chicken: Add 24 oz chicken breasts to the pan. Season the chicken with 1 tsp paprika, 1/2 tsp pepper, and 1/2 tsp garlic powder. Stir-fry the chicken with the seasoning for 4 minutes, then remove from the pan.

Make a roux: Add 1 tbsp olive oil and 2 tbsp all-purpose flour to the same pan. Stir thoroughly for 1 minute.

Start the sauce: Add 1 cup of unsalted chicken broth to the roux and mix for 30 seconds.

Cook the sauce: Add 1/2 cup milk, 4 tbsp heavy cream, 1 oz cheddar cheese, 2 tsp Dijon mustard, and 1/2 tsp salt. Mix for 1 minute to combine.

Prepare the breadcrumbs: Prepare a small bowl. Combine 1/2 cup Panko breadcrumbs with 1 tbsp olive oil.

Prepare the baking dish: Prepare a baking dish. Add the cooked chicken and 10 oz broccoli then spread them evenly in the dish.

Pour in the sauce: Add the sauce to the tray. Mix it with the chicken and broccoli to fully combine.

Add the breadcrumbs: Sprinkle the prepared breadcrumbs on top of the casserole.

Bake the casserole: Preheat the oven to 375 °F and bake the casserole for 25 minutes.

Garnish and serve: Remove the casserole when cooked and sprinkle with 2 tbsp parsley. Enjoy.