Description
A creamy, cheesy casserole combining chicken, broccoli, and a rich mushroom-based sauce, perfect for a comforting and family-friendly meal.
Ingredients
- 3 cups cooked chicken, diced or shredded
- 4 cups broccoli florets (fresh or frozen)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup mayonnaise or Greek yogurt
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs (optional topping)
- 2 tablespoons butter, melted (if using breadcrumbs)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Steam or blanch broccoli until just tender; drain well and arrange in the baking dish.
- In a large bowl, mix the cream of mushroom soup, mayonnaise (or yogurt), sour cream, lemon juice, Dijon mustard, garlic powder, and half of the cheddar cheese. Season with salt and pepper to taste.
- Add cooked chicken to the sauce mixture and stir to combine.
- Pour the chicken mixture evenly over the broccoli in the baking dish.
- Sprinkle the remaining cheddar and all of the Parmesan cheese on top.
- If using breadcrumbs, mix with melted butter and evenly sprinkle over the cheese layer.
- Bake uncovered for 25–30 minutes, until the casserole is bubbly and the top is golden.
- Let rest for 5 minutes before serving. Garnish with extra Parmesan or fresh parsley if desired.
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise and use low-fat cheeses.
- Feel free to add sautéed onions or mushrooms for extra flavor.
- Make-ahead option: assemble in advance and refrigerate; bake just before serving, adding a few extra minutes if chilled.
- To make gluten-free, use gluten-free breadcrumbs or omit them entirely.
- Leftovers can be stored in an airtight container in the fridge for up to 3–4 days.