Chicken Broccoli Casserole (Printable Version)
Creamy baked chicken and broccoli with melted cheese and crispy breadcrumb topping.
# What You'll Need:
→ Proteins
01 - 3 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 4 cups broccoli florets, fresh or frozen and thawed
03 - 1 small yellow onion, finely chopped
→ Dairy
04 - 1 1/2 cups shredded cheddar cheese, divided
05 - 1 cup sour cream
06 - 1/2 cup milk
→ Pantry
07 - 1 can (10.5 oz) condensed cream of chicken soup
08 - 1 cup cooked white rice, optional
09 -
10 -
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Steam or blanch broccoli florets for 2-3 minutes until bright green and just tender. Drain thoroughly to remove excess moisture.
03 - In a large bowl, combine cooked chicken, broccoli, onion, 1 cup cheddar cheese, cream of chicken soup, sour cream, milk, rice (if using), garlic powder, salt, and pepper. Mix until evenly distributed.
04 - Spread the mixture evenly in the prepared baking dish, pressing lightly to create a uniform layer.
05 - In a small bowl, mix panko breadcrumbs with melted butter and paprika until well combined.
06 - Sprinkle remaining 1/2 cup cheddar cheese over the casserole, then evenly distribute the buttered breadcrumbs on top.
07 - Bake uncovered for 30-35 minutes until bubbly around edges and golden brown on top.
08 - Let casserole rest for 5 minutes before serving to allow the filling to set.
# Expert Tips:
01 -
- This casserole transforms humble ingredients into something that tastes like it took hours but comes together in minutes
- The leftovers somehow taste even better the next day if they last that long
02 -
- Drain the broccoli thoroughly after blanching or your casserole may end up too watery
- The topping is the best part so do not be tempted to skip it or reduce the amount
03 -
- Greek yogurt can replace sour cream for a lighter version though the texture changes slightly
- Adding a handful of crispy bacon on top takes this over the top