A comforting and creamy chicken broccoli casserole inspired by Trisha Yearwood’s home-style cooking. This dish combines tender chicken, fresh broccoli, and a cheesy sauce baked to perfection.
3 cups cooked chicken, shredded or chopped
4 cups fresh broccoli florets
1 cup mayonnaise
1 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
1 cup crushed buttery crackers (such as Ritz crackers)
2 tablespoons unsalted butter, melted
Preheat the oven to 350°F (175°C).
Steam the broccoli florets in a steamer basket over boiling water until tender-crisp, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine mayonnaise, sour cream, shredded cheddar cheese, grated Parmesan cheese, chopped onion, minced garlic, salt, black pepper, paprika, and dried thyme. Stir until well blended.
Add the cooked chicken and steamed broccoli to the sauce mixture. Gently fold everything together until evenly coated.
Transfer the mixture to a greased 9×13-inch baking dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with melted butter until the crumbs are evenly coated.
Sprinkle the cracker topping evenly over the casserole.
Bake uncovered in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from oven and let rest for 5 minutes before serving.