Chicken Broccoli Casserole with Mushroom Soup
A comforting and hearty chicken broccoli casserole made with tender chicken, fresh broccoli, and creamy mushroom soup, topped with crispy breadcrumbs and melted cheese.
- 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 sour cream
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
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 just tender, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, mayonnaise, salt, black pepper, dried thyme, minced garlic, and chopped onion. Mix well until smooth.
Add the cooked chicken, steamed broccoli, shredded cheddar cheese, and shredded mozzarella cheese to the bowl. Stir until all ingredients are evenly coated with the sauce mixture.
Transfer the mixture into a greased 9×13-inch baking dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the cracker 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 rest for 5 minutes before serving.