Chicken Broccoli Casserole Freezer Meal
A comforting and easy-to-make chicken broccoli casserole that can be prepared ahead and frozen for a convenient meal. Tender chicken, fresh broccoli, and creamy sauce baked to perfection with a crunchy topping.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6
Ingredients
3 cups cooked chicken, shredded or diced
4 cups fresh broccoli florets
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of mushroom soup
1 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups crushed Ritz crackers
3 tablespoons unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C).
Steam broccoli florets until tender but still crisp, about 4-5 minutes. Drain well and set aside.
In a large mixing bowl, combine the condensed cream of mushroom soup, sour cream, mayonnaise, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth.
Add the cooked chicken, steamed broccoli, shredded cheddar cheese, and shredded mozzarella cheese to the sauce mixture. Stir gently to combine all ingredients evenly.
Transfer the mixture into a greased 9×13-inch casserole dish and spread evenly.
In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the buttered cracker crumbs evenly over the top of the casserole.
Cover the casserole tightly with aluminum foil if freezing. To freeze, place the covered casserole in the freezer for up to 3 months.
To bake from frozen, preheat oven to 350°F (175°C). Remove the foil and cover with foil again. Bake for 60-70 minutes or until heated through and bubbly. Remove foil for the last 10 minutes to brown the topping.
If baking immediately, bake uncovered for 40-45 minutes until bubbly and golden on top.
Let the casserole rest for 5 minutes before serving.