Here’s a simple and delicious recipe for Chicken and Broccoli Casserole—creamy, cheesy, and perfect for a weeknight dinner:
Ingredients (Serves 4–6)
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets, lightly steamed
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (plus extra for topping)
- 1/4 cup milk
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1 cup French-fried onions (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Mix the sauce: In a bowl, combine cream soup, sour cream, milk, garlic powder, salt, and pepper. Stir until smooth.
- Combine main ingredients: In a large mixing bowl, toss the chicken, broccoli, and sauce together.
- Assemble casserole: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle 1/2 cup of shredded cheddar on top.
- Bake: Cover with foil and bake for 25–30 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Optional topping: Sprinkle French-fried onions on top and bake 5 more minutes for a crunchy finish.
- Serve hot with rice, mashed potatoes, or bread.
Tips & Variations
- Use rotisserie chicken for a shortcut.
- Swap broccoli with cauliflower or a mix of veggies.
- For a healthier twist, use Greek yogurt instead of sour cream.
- Add a sprinkle of paprika or Parmesan on top for extra flavor.
If you want, I can also make a low-carb or keto version of this casserole that’s just as creamy and cheesy but lighter and healthier.
Do you want me to do that?
