Chicken Broccoli Casserole with Mushroom Soup
A comforting and creamy chicken broccoli casserole made with tender chicken, fresh broccoli, and a rich mushroom soup sauce, topped with melted cheese and crispy breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
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 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
Add the cooked chicken, steamed broccoli, and 1 cup of shredded cheddar cheese to the soup mixture. Mix gently until all ingredients are evenly coated.
Transfer the mixture into a 9×13 inch baking dish and spread evenly.
Sprinkle the remaining 1/2 cup cheddar cheese and 1 cup shredded mozzarella cheese evenly over the top.
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 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.