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Chicken Broccoli Bake

A creamy and cheesy dish combining tender chicken and vibrant broccoli, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, cubed Use rotisserie chicken for quicker preparation.
  • 3 cups fresh broccoli florets Blanch before mixing.
  • 1 can cream of mushroom soup (10.5 oz)
  • 1 cup sour cream Can be substituted with Greek yogurt for a healthier option.
  • 1 cup shredded cheddar cheese
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper To taste.
  • 1 cup breadcrumbs Optional for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green. Drain and set aside.
  3. In a large mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth.
  4. Fold the cubed chicken and cooked broccoli into the mixture. Ensure everything is evenly covered.
  5. Pour the mixture into a greased 9x13-inch baking dish.
  6. Sprinkle the shredded cheddar cheese evenly over the top. Add breadcrumbs if desired.
Baking
  1. Place the dish in the preheated oven and bake for 30 minutes, or until golden and bubbling.
  2. Remove from the oven, let cool for a few minutes, and serve hot!

Notes

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.