Description
A comforting and creamy chicken broccoli casserole made with tender chicken, fresh broccoli, and a rich cream of mushroom sauce, topped with melted cheese and crispy breadcrumbs.
Ingredients
3 cups cooked chicken, shredded or diced
4 cups fresh broccoli florets
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until just tender, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, mayonnaise, chopped onion, minced garlic, black pepper, salt, and paprika. Stir until smooth.
Add the cooked chicken, steamed broccoli, and half of the shredded cheddar and mozzarella cheeses to the bowl. Mix gently until all ingredients are evenly coated with the sauce.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the remaining cheddar and mozzarella cheeses evenly over the casserole, then top with the buttered cracker crumbs.
Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes