Here’s a comforting Broccoli Chicken Cheese Casserole — creamy, cheesy, and packed with protein and veggies 🥦🍗🧀.
Ingredients (serves 4–6)
- 2 cups cooked chicken, shredded or diced
- 2 cups broccoli florets (fresh or lightly steamed frozen)
- 1 cup cooked rice or pasta (optional for extra bulk)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp paprika or smoked paprika (optional)
- ½ cup breadcrumbs (optional, for a crunchy topping)
- 2 tbsp butter (optional, for breadcrumb topping)
Instructions
1. Preheat oven
- Preheat to 180°C (350°F).
- Grease a 9×13-inch baking dish.
2. Prepare the filling
- In a large bowl, mix cooked chicken, broccoli, cooked rice/pasta, soup, sour cream, onion, garlic, salt, pepper, and 1 cup cheese.
- Stir until everything is well combined.
3. Assemble
- Pour mixture into the prepared baking dish.
- Top with remaining shredded cheese.
- Optional: mix breadcrumbs with melted butter and sprinkle on top for extra crunch.
4. Bake
- Bake 25–30 minutes until bubbly and golden on top.
5. Serve
- Serve hot as a main dish.
- Pairs well with a green salad or garlic bread.
💡 Tips
- For a lighter version, use low-fat sour cream and reduced-fat cheese.
- You can substitute cream of mushroom soup for a slightly different flavor.
- Add red bell pepper or mushrooms for extra veggies.
I can also give you a one-pan stovetop version that cooks faster without baking.
Do you want me to share that quick stovetop version?
