A simple, comforting casserole featuring chicken and broccoli in a rich, creamy sauce, perfect for a weeknight family dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups cooked, shredded chicken (rotisserie chicken works well)
4 cups fresh or frozen broccoli florets
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup crushed butter crackers (optional topping)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking dish.
If using fresh broccoli, steam or boil the florets until tender-crisp, about 4 to 5 minutes. Drain well. If using frozen, thaw and drain thoroughly.
In a large bowl, combine the cream of chicken soup, mayonnaise, sour cream, curry powder, salt, and pepper. Mix until smooth.
Gently fold in the shredded chicken and the cooked broccoli until everything is evenly coated with the sauce.
Pour the mixture into the prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
If using, sprinkle the crushed butter crackers over the cheese layer.
Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
Let the casserole rest for 5 minutes before serving.
Notes
For a richer flavor, substitute half of the mayonnaise with cream cheese, softened.
If you prefer a thinner sauce, add 1 to 2 tablespoons of milk to the soup mixture before combining with the chicken.
You can prepare this casserole completely, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.