My hubby’s all-time favorite—he literally begs for this one!
Rich, cheesy, and ultra-comforting, this casserole is a guaranteed crowd-pleaser and perfect for busy weeknights or cozy family dinners.
Ingredients (Serves 6)
Main
- 2½ cups cooked chicken breast, shredded or diced
- 3 cups broccoli florets (fresh or frozen, lightly steamed)
Creamy Sauce
- 1 can (10.5 oz / 300 g) cream of chicken soup
- ¾ cup milk (or half-and-half for extra creaminess)
- ½ cup sour cream
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- Salt, to taste
Cheesy Goodness
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Optional Crunchy Topping
- ½ cup breadcrumbs or crushed buttery crackers
- 2 tbsp melted butter
Instructions
- Preheat oven to 190°C / 375°F. Grease a 9×13-inch baking dish.
- Steam broccoli until just tender-crisp; drain well.
- In a large bowl, whisk together cream of chicken soup, milk, sour cream, garlic powder, onion powder, salt, and pepper.
- Add chicken and broccoli to the sauce and gently mix.
- Pour mixture into the baking dish and spread evenly.
- Sprinkle cheddar and mozzarella over the top.
- (Optional) Mix breadcrumbs with melted butter and sprinkle on top.
- Bake uncovered for 30–35 minutes, until bubbly and golden.
- Rest 5 minutes before serving.
Nutrition (Approx. per serving, without topping)
- Calories: ~420
- Protein: ~32 g
- Fat: ~26 g
- Carbs: ~12 g
Allergen Info
- Contains: Dairy, gluten (if using regular soup/breadcrumbs)
- Nut-free
- Low-carb friendly if topping is omitted
FAQ
Can I make this ahead?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Can I freeze it?
Yes—freeze unbaked up to 2 months. Thaw overnight and bake.
Healthier swaps?
Use Greek yogurt instead of sour cream, low-fat cheese, and skip the topping.
What do you serve with it?
Green salad, roasted veggies, or cauliflower rice.
Tip: Use freshly shredded cheese for the BEST melt—and don’t overcook the broccoli!