A comforting and creamy chicken broccoli casserole made with tender chicken, fresh broccoli, and a savory mushroom soup sauce, topped with melted cheese and crispy breadcrumbs for a delicious family-friendly meal.
3 cups cooked chicken breast, shredded or diced
4 cups fresh broccoli florets
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
1/4 cup grated Parmesan cheese
1/2 cup chopped yellow onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup plain 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 condensed cream of mushroom soup, sour cream, mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, grated Parmesan cheese, chopped onion, minced garlic, salt, black pepper, and paprika. Stir until well mixed.
Add the cooked chicken and steamed broccoli to the bowl with the sauce mixture. Gently fold everything together until the chicken and broccoli are evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake uncovered in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.