Go Back
Broccoli Chicken Casserole
Olivia

Broccoli Chicken Casserole

This Broccoli Chicken Casserole combines wholesome ingredients into one satisfying dish, featuring tender chicken, vibrant broccoli, and a creamy, cheesy sauce. It's a family favorite that appeals to both kids and adults, perfect for busy weeknights or cozy dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 cups boneless, skinless chicken breasts, cooked and diced
  • 4 cups fresh broccoli florets
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese, divided
  • ½ cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup bread crumbs
  • 2 tablespoons butter, melted

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Blanch the broccoli florets in boiling water for 3-4 minutes until bright green and slightly tender, then drain thoroughly.
  3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, mayonnaise, 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Stir until well blended.
  4. Add the cooked, diced chicken and blanched broccoli to the creamy mixture and gently fold until evenly coated.
  5. Transfer the mixture to the prepared baking dish, spreading it evenly.
  6. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
  7. In a small bowl, combine the bread crumbs with melted butter and sprinkle over the cheese layer.
  8. Bake for 30-35 minutes until the top is golden brown and the edges bubble.
  9. Remove from the oven and let the casserole rest for 5 minutes before serving.

Notes

Using rotisserie chicken saves time. You can make this casserole ahead of time and refrigerate it. Leftovers taste even better the next day.