Description
A comforting and creamy chicken broccoli casserole made with tender chicken, fresh broccoli, and creamy mushroom soup, 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) condensed cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup French fried onions or crushed buttery crackers
2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C).
Steam the broccoli florets until just tender, about 4-5 minutes, then drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, chopped onion, minced garlic, salt, black pepper, and dried thyme. Mix well until smooth.
Add the cooked chicken and steamed broccoli to the bowl and gently fold to combine all ingredients evenly.
Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
In a small bowl, mix the melted butter with the French fried onions or crushed buttery crackers until coated.
Sprinkle the buttered topping evenly over the casserole.
Bake 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