Description
A comforting and creamy chicken broccoli casserole inspired by Trisha Yearwood’s classic recipe. Tender chicken, fresh broccoli, and a cheesy sauce baked to perfection, making it a perfect family dinner.
Ingredients
3 cups cooked chicken breast, shredded or diced
4 cups fresh broccoli florets
1 cup cooked white rice
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup finely chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crushed buttery crackers (such as Ritz crackers)
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 condensed cream of mushroom soup, mayonnaise, sour cream, chopped onion, garlic powder, salt, and black pepper. Stir until smooth and well combined.
Add the cooked chicken, steamed broccoli, and cooked rice to the sauce mixture. Stir gently to combine all ingredients evenly.
Fold in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the shredded mozzarella cheese into the mixture.
Transfer the mixture into a greased 9×13-inch casserole dish and spread evenly.
Sprinkle the remaining cheddar and mozzarella cheese evenly over the top of the casserole.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the buttered cracker crumbs evenly over the cheese layer.
Bake the casserole in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes