Broccoli Chicken Casserole
A creamy and flavorful casserole combining shredded chicken, broccoli, and a savory sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for quicker prep.
- 3 cups fresh or frozen broccoli florets Steam fresh or use frozen directly.
- 1 cup cooked rice Can use white or brown rice.
- 1 can (10.5 oz) cream of chicken soup Acts as the creamy base.
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or mozzarella.
- 1/2 cup milk For added creaminess.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and pepper
- 1 cup breadcrumbs For topping.
- 2 tablespoons melted butter To mix with breadcrumbs.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using fresh broccoli, steam or blanch the florets until bright green and just tender. If frozen, use directly.
- In a large bowl, combine the cooked chicken, broccoli, rice, cream of chicken soup, shredded cheese, milk, garlic powder, onion powder, salt, and pepper. Mix thoroughly until well combined.
- Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- In a separate bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the casserole.
- Place the casserole in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the casserole is heated through.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
For ingredient substitutions, swap the rice with quinoa or cauliflower rice. To save time, use rotisserie chicken instead of cooking your own.