Here’s a classic chicken and broccoli casserole recipe 🍗🥦🧀—creamy, cheesy, and perfect for a weeknight or potluck.
Ingredients (serves 4–6)
- 2 cups cooked chicken, shredded or cubed
- 3 cups broccoli florets (fresh or frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup mayonnaise or sour cream
- 1 cup shredded cheddar cheese (reserve 1/4 cup for topping)
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup crushed crackers or breadcrumbs for topping (optional)
Instructions
- Preheat oven:
350°F (175°C). Lightly grease a 9×13 baking dish. - Cook broccoli:
Steam or blanch broccoli until just tender (if using frozen, thaw first). - Mix the filling:
In a large bowl, combine chicken, broccoli, cream of chicken soup, mayonnaise/sour cream, milk, garlic powder, pepper, and 3/4 cup of the cheddar. Stir until evenly mixed. - Assemble:
Pour mixture into prepared baking dish. Sprinkle remaining cheddar cheese on top. Add crushed crackers/breadcrumbs if using for extra crunch. - Bake:
25–30 minutes until bubbly and golden on top. If topping isn’t crisp enough, broil 2–3 minutes—watch carefully! - Serve:
Let cool 5 minutes before serving. Pairs perfectly with rice, pasta, or just as-is for a cozy one-dish meal.
Tips & Variations
- Extra creamy: Add 1/4 cup cream cheese to the filling.
- Add texture: Toss in sliced mushrooms, diced red bell pepper, or chopped onions.
- Cheese swaps: Swiss, Monterey Jack, or mozzarella work great.
- Make-ahead: Assemble in advance and refrigerate up to 24 hours before baking.
If you want, I can also give a slow-cooker version of chicken and broccoli casserole—it’s literally dump-and-go!
Do you want me to do that?
