A comforting and creamy chicken broccoli casserole made with tender chicken, fresh broccoli, and creamy mushroom soup, topped with a crispy breadcrumb and cheese crust.
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 cup shredded sharp cheddar cheese
1/2 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed buttery crackers (such as Ritz)
2 tablespoons unsalted butter, melted
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until just tender, about 4-5 minutes, then drain and set aside.
In a large mixing bowl, combine the condensed 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 3/4 cup of shredded cheddar cheese to the bowl. Mix well to combine all ingredients evenly.
Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crackers are evenly coated.
Sprinkle the cracker mixture evenly over the top of the casserole.
Sprinkle the remaining 1/4 cup shredded cheddar cheese over the cracker topping.
Bake uncovered in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.