Chicken Broccoli Casserole Recipe

A comforting chicken broccoli casserole made with tender cooked chicken, broccoli florets, creamy sauce, and melted cheddar cheese. This easy baked dinner is perfect for busy family meals, meal prep, and potlucks.

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Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 360kcal

Author: Abby Pinkmann

Cost: $12

Equipment

9x13-inch casserole dish
Large mixing bowl
large pot
colander
mixing spoon

Ingredients

4 cups cooked chicken breast, diced
5 cups broccoli florets
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1 tsp garlic powder
1 tsp onion powder
salt and pepper, to taste

Instructions

Preheat your oven to 375°F. Lightly grease a 9x13-inch casserole dish.
Bring a pot of water to a boil. Cook broccoli florets for 2 to 3 minutes, then drain immediately and transfer them to cold water to preserve their bright green color.
In a large bowl, combine cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Fold the cooked chicken and broccoli into the sauce mixture. Stir until everything is evenly coated.
Mix in 1½ cups shredded cheddar cheese. Reserve the remaining cheese for the topping.
Transfer the mixture into the prepared baking dish. Spread evenly and top with the remaining cheese. If desired, add breadcrumbs for extra texture.
Bake for 30 to 35 minutes, until the cheese melts completely, the edges bubble gently, the top turns lightly golden brown, and the internal temperature reaches 165°F. Allow it to rest for 5 to 10 minutes before serving.

Notes

Use rotisserie chicken to save time. Blanch broccoli briefly so it stays tender without becoming mushy. Shred your own cheese for smoother melting. Let the casserole rest for 5 to 10 minutes before serving. For a lighter version, replace sour cream with plain Greek yogurt and use reduced-fat cheese.

Nutrition