Description
This creamy casserole layers tender shredded chicken and steamed broccoli in a rich cheese and sour cream sauce, topped with a golden, crispy breadcrumb crust for a heartwarming family meal.
Ingredients
4 cooked chicken breasts, shredded
2 cups broccoli florets
3/4 cup mayonnaise
1 cup sour cream
1 cup cheddar cheese, grated
1 cup cream of mushroom soup
1/4 cup diced onion
2 cloves garlic, minced
1/2 cup breadcrumbs
2 tablespoons melted butter
1 teaspoon seasoned salt
Instructions
Preheat oven to 375°F (190°C)
Steam broccoli florets until bright green, about 5 minutes
Dice cooked chicken into bite-sized pieces
Sauté onion and garlic in butter over medium heat for 2 minutes
Mix mayonnaise, sour cream, soup, and seasoned salt in a bowl
Combine cooked broccoli and chicken with the sauce
Transfer to greased 9×13-inch baking dish
Sprinkle grated cheese evenly
Mix breadcrumbs with melted butter and press onto top
Bake for 25 minutes until golden and bubbly
Notes
For quicker prep, use pre-shredded chicken from the deli
Add 1/2 cup frozen peas during the broccoli-steaming step
Use gluten-free breadcrumbs for a gluten-free version
Let casserole rest 10 minutes before serving
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 8g
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g