A simple, warm casserole featuring tender chicken, broccoli, and a rich cheese sauce, perfect for a satisfying comfort meal.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken
4 cups fresh or frozen broccoli florets
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese, divided
1/2 cup shredded Monterey Jack cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup cooked white rice (optional, for a heartier meal)
1/2 cup crushed butter crackers (for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
If using fresh broccoli, steam or boil the florets until tender-crisp, about 5 minutes. Drain well.
In a large bowl, mix together the cream of chicken soup, milk, garlic powder, and pepper. Stir until smooth.
Fold in the shredded chicken, cooked broccoli, and the Monterey Jack cheese, along with half of the cheddar cheese. If using rice, mix it in now.
Spread the mixture evenly into the prepared baking dish.
Sprinkle the remaining cheddar cheese over the top of the mixture.
Top with the crushed butter crackers.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the topping is golden brown.
Let the dish rest for 5 minutes before serving.
Notes
For extra flavor, use a mix of sharp cheddar and Gruyère cheese instead of just cheddar and Monterey Jack.
If you do not have cooked chicken, you can use 1 pound of raw, cubed chicken breast; cook it first by sautéing or baking before adding it to the sauce mixture.
To make this dish gluten-free, substitute the cream of chicken soup with a gluten-free cream soup alternative or a homemade white sauce thickened with cornstarch.