chicken and broccoli casserole

Here’s a classic, comforting Chicken and Broccoli Casserole recipe — creamy, cheesy, and perfect for an easy dinner! 🥦🍗

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🧀 Chicken and Broccoli Casserole

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 25–30 minutes

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Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)

• 3 cups fresh or frozen broccoli florets (about 1 head)

• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)

• ½ cup mayonnaise or sour cream

• ½ cup milk

• 1 cup shredded cheddar cheese, divided

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper to taste

• 1 cup crushed Ritz crackers or breadcrumbs

• 2 tablespoons butter, melted

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Instructions

1. Preheat oven:
   Set to 375°F (190°C) and grease a 9×13-inch baking dish.

2. Prepare broccoli:

   • If using fresh, blanch in boiling water for 2–3 minutes until bright green and slightly tender.

   • If using frozen, thaw and drain well.

3. Make the sauce:
   In a large bowl, whisk together cream of chicken soup, mayonnaise (or sour cream), milk, garlic powder, onion powder, salt, and pepper.

4. Combine:
   Add chicken, broccoli, and ½ cup cheese to the bowl. Stir until evenly coated.

5. Assemble:
   Spread the mixture into the prepared baking dish. Sprinkle the remaining ½ cup cheese on top.

6. Add topping:
   In a small bowl, mix crushed crackers with melted butter, then sprinkle over the casserole.

7. Bake:
   Bake uncovered for 25–30 minutes, until hot and bubbly with a golden topping.

8. Serve:
   Let rest 5 minutes before serving. Pairs perfectly with rice or a side salad.

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Variations

• 🧄 Add flavor: Stir in a spoonful of Dijon mustard or a splash of lemon juice to brighten it up.

• 🍝 Make it heartier: Add 2 cups of cooked rice or pasta to the mix before baking.

• 🥦 Lighter version: Use Greek yogurt instead of mayonnaise and low-fat cheese.

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Would you like me to give you a from-scratch version (no canned soup, homemade sauce)?