A comforting and creamy chicken broccoli casserole made with tender chicken, fresh broccoli, and a rich cream of mushroom sauce, topped with melted cheddar cheese and crispy breadcrumbs.
3 cups cooked chicken breast, shredded or diced
4 cups fresh broccoli florets
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese, divided
1 cup cooked white rice
1/2 cup milk
3/4 cup breadcrumbs
2 tablespoons unsalted butter, melted
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until just tender, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder, salt, black pepper, and milk. Mix until smooth.
Add the cooked chicken, steamed broccoli, cooked rice, and 1 cup of shredded cheddar cheese to the sauce mixture. Stir until all ingredients are evenly coated.
Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
In a small bowl, mix the breadcrumbs with the melted butter until the crumbs are evenly coated.
Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the casserole, then top with the buttered breadcrumbs.
Bake 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.