Description
This creamy Chicken and Broccoli Casserole combines tender chicken, fresh broccoli, and a delicious blend of cheeses, all baked together for a comforting one-dish meal. Perfect for family dinners, it’s easy to prepare and sure to please everyone at the table!
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 2 cups fresh broccoli florets (or frozen, thawed)
- 1 cup cooked rice (white or brown)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons olive oil or melted butter (for breadcrumbs)
Instructions
- Cook the Chicken: If you haven’t already cooked your chicken, you can either boil, bake, or sauté it until fully cooked. I usually prefer to bake it at 375°F (190°C) for about 25-30 minutes, seasoned with salt and pepper. Once cooked, let it cool slightly before shredding or dicing it into bite-sized pieces.
- Prepare the Broccoli: If you’re using fresh broccoli, wash it thoroughly and cut it into small florets. Bring a pot of water to a boil and blanch the broccoli for about 2-3 minutes until it turns bright green and is slightly tender. Drain and immediately plunge it into ice water to stop the cooking process. If you’re using frozen broccoli, simply thaw it and drain any excess water.
- Combine Ingredients: In a large mixing bowl, combine the cooked chicken, blanched broccoli, and cooked rice.
- Add Creamy Components: To the chicken and broccoli mixture, add the cream of chicken soup and sour cream. Stir well until everything is evenly coated.
- Season the Mixture: Sprinkle in the garlic powder, onion powder, salt, and pepper. Mix everything together until well combined.
- Cheese It Up: Fold in the shredded cheddar and mozzarella cheese, ensuring it is evenly distributed throughout the mixture.
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Baking Dish: Grease a 9×13 inch baking dish with a little olive oil or cooking spray.
- Transfer the Mixture: Pour the chicken, broccoli, and cheese mixture into the prepared baking dish and spread it out evenly.
- Prepare the Topping: If using, mix the breadcrumbs with olive oil or melted butter in a small bowl until well coated.
- Add the Topping: Evenly sprinkle the breadcrumb mixture over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for about 30-35 minutes until bubbly and golden brown. Cover with aluminum foil if the breadcrumbs brown too quickly.
- Check for Doneness: After 30 minutes, check if it’s heated through by inserting a knife in the center; it should come out hot.
- Let it Rest: Once out of the oven, let the casserole sit for about 5-10 minutes.
- Serve: Scoop out portions onto plates and enjoy with a side salad or crusty bread.
- Store Leftovers: Let the casserole cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
Notes
- Feel free to customize the recipe by adding other vegetables like carrots or peas.
- For a healthier version, you can use low-fat cream of chicken soup and sour cream.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes