Ingredients:
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2 cups cooked chicken (shredded or cubed)
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2 cups broccoli florets (steamed or blanched)
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1 can (10.5 oz) cream of chicken soup (or use homemade if preferred)
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1/2 cup sour cream
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1/2 cup mayonnaise
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1 cup shredded cheddar cheese (divided)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon black pepper
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1/2 teaspoon salt (or to taste)
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1 1/2 cups cooked rice (optional, for a more filling dish)
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1 tablespoon olive oil (optional, for greasing)
Optional Topping:
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1/2 cup panko breadcrumbs (for crunch)
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1 tablespoon melted butter (to mix with the panko for topping)
Instructions:
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Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with olive oil or non-stick spray.
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Prepare the broccoli: If using fresh broccoli, steam or blanch the florets until tender (about 3-4 minutes). Drain well to remove excess water.
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Mix the sauce: In a large mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, and half of the shredded cheddar cheese. Stir until smooth and well mixed.
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Assemble the casserole: Add the cooked chicken, broccoli, and rice (if using) to the sauce mixture. Stir until everything is evenly coated. Pour the mixture into the prepared casserole dish.
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Top with cheese: Sprinkle the remaining cheddar cheese over the top of the casserole. If you like a crunchy topping, mix the panko breadcrumbs with melted butter and sprinkle that over the cheese.
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Bake: Place the casserole in the oven and bake for 25-30 minutes or until the cheese is melted and bubbly, and the casserole is heated through.
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Serve: Let it cool for a few minutes before serving. Enjoy your creamy, comforting chicken and broccoli casserole!
Feel free to tweak the recipe with other ingredients like mushrooms, or different cheeses, or even use cooked quinoa instead of rice! Does this look like something you’d try?
