Chicken and Broccoli Casserole
A comforting and creamy chicken and broccoli casserole baked to perfection with a cheesy breadcrumb topping. Perfect for a family dinner or meal prep.
- 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 chopped yellow onion
2 cloves garlic, minced
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
2 cups cooked white rice
1 cup plain breadcrumbs
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
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, sour cream, mayonnaise, salt, black pepper, dried thyme, and paprika. Mix well.
Add the cooked chicken, steamed broccoli, chopped onion, minced garlic, cooked rice, shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese to the bowl. Stir until all ingredients are evenly coated with the sauce mixture.
Transfer the mixture into the prepared baking dish and spread it evenly.
In a small bowl, mix the plain breadcrumbs with melted butter until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the casserole.
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 it cool for 5 minutes before serving.