Chicken and Broccoli Casserole
A comforting and creamy chicken and broccoli casserole baked to perfection with a cheesy topping. 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 can (10.5 ounces) condensed cream of mushroom soup
1 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup chopped onion
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
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, mayonnaise, milk, garlic powder, salt, and black pepper. Mix until smooth.
Add the cooked chicken, steamed broccoli, chopped onion, and 1/2 cup of shredded cheddar cheese to the soup mixture. Stir gently until everything is evenly coated.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
In a small bowl, mix the crushed crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the cracker mixture evenly over the casserole.
Top the casserole with the remaining 1/2 cup of shredded cheddar cheese.
Bake uncovered 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.