Chicken Broccoli Casserole with Cream of Mushroom
A comforting and creamy chicken broccoli casserole made with tender chicken, fresh broccoli, and a rich cream of mushroom 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) cream of mushroom soup
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1/4 cup chopped onion
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup cooked white rice
1 cup shredded mozzarella cheese
1/2 cup plain breadcrumbs
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 cream of mushroom soup, sour cream, mayonnaise, chopped onion, garlic powder, salt, and black pepper. Stir until smooth.
Add the cooked chicken, steamed broccoli, and cooked white rice to the sauce mixture. Stir gently to combine evenly.
Fold in the shredded sharp cheddar cheese.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
Sprinkle the shredded mozzarella cheese evenly over the top.
In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are coated.
Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake uncovered 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 stand for 5 minutes before serving.