Ohhh yes 😌🥦🍗🧀 Broccoli Chicken Cheese Casserole—warm, creamy, and perfectly cheesy. This one hits all the comfort-food notes without being complicated.
🥦🍗 Broccoli Chicken Cheese Casserole
Ingredients
- 3 cups cooked chicken, shredded or chopped (rotisserie works great)
- 4 cups broccoli florets (fresh or frozen, lightly steamed)
- 2 cups cooked rice or pasta (optional, makes it heartier)
- 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
- 1 can (10.5 oz) cream of chicken or mushroom soup
- ½ cup sour cream or Greek yogurt
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- ½ cup breadcrumbs or crushed crackers (optional topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F / 175°C. Grease a 9×13-inch casserole dish.
- Mix the base
In a large bowl, combine chicken, broccoli, rice/pasta (if using), cheese (reserve ½ cup for topping), soup, sour cream, milk, and seasonings. Mix until well combined. - Assemble
Pour mixture into casserole dish. Sprinkle reserved cheese and breadcrumbs on top. Drizzle melted butter over breadcrumbs for extra crispness. - Bake
Bake 25–30 minutes until bubbly and top is golden. - Serve
Let rest 5 minutes before serving.
🔥 Pro Tips
- Add sautéed onions or mushrooms for extra flavor.
- Use a mix of cheeses for depth: cheddar + mozzarella + a little Parmesan.
- For extra creamy, stir in ¼ cup cream cheese.
- Leftovers reheat beautifully—just cover with foil to keep moist.
If you want, I can make a version that’s:
- Low-carb / keto-friendly
- Extra crunchy topping
- One-pot stove-to-oven version
- Spicy buffalo-style twist
Do you want me to make it super creamy and cheesy or light and veggie-forward?
