Chicken Broccoli Casserole with Panko
A comforting and creamy chicken broccoli casserole topped with crispy panko breadcrumbs, perfect for a hearty family dinner.
- 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 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Bring a large pot of water to a boil. Add the broccoli florets and blanch for 2 minutes until bright green and slightly tender. Drain and rinse under cold water to stop cooking. Set aside.
In a large mixing bowl, combine the shredded chicken, blanched broccoli, cheddar cheese, mozzarella cheese, cream of mushroom soup, sour cream, mayonnaise, chopped onion, minced garlic, salt, black pepper, and paprika. Mix well until all ingredients are evenly incorporated.
Transfer the chicken and broccoli mixture into the prepared baking dish and spread evenly.
In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Mix until the breadcrumbs are evenly coated with butter.
Sprinkle the panko breadcrumb mixture evenly over the top of the casserole.
Bake uncovered in the preheated oven for 35 to 40 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.