1. Preheat the oven to 350°F.
2. Dice the onion while you heat a large skillet over medium heat. Add the butter to the skillet and melt.
3. When the butter is melted, add the diced onion and cook for 5 minutes until translucent.
4. Add the salt, pepper, and flour. Cook for 3 minutes to cook out the raw flour taste.
5. Add the milk and cream of chicken soup and stir well. Turn the heat to low.
6. Remove the florets from the broccoli and give them a chop into bite-sized pieces. Grate the cheese.
7.  Stir the chopped broccoli florets and about 2/3 of the cheese into the pan until everything is coated.
8. Pour everything into a 9×13 inch casserole dish.
9. Top with the panko breadcrumbs and the remaining cheese.
10. Place into the oven for 25-30 minutes, or until the casserole is bubbling and golden.

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