chicken broccoli casserole
After a long day, there's nothing better than a warm, comforting meal. Chicken Broccoli Casserole combines tender chicken, fresh broccoli, and a creamy, cheesy sauce that’s sure to make you feel right at home.
Equipment
- Oven
- Baking Dish
Ingredients
- 2 pounds Broccoli Florets cooked and shredded
- 4 cups Broccoli Florets steamed
- 1 can Cream of Chicken Soup
- 1.5 cups Cheddar Cheese shredded
- 0.5 cups Mayonnaise
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- to taste Salt
- to taste Pepper
- 0.5 cups Breadcrumbs for topping
- 2 tablespoons Olive Oil to coat breadcrumbs
- 1 cup Additional Shredded Cheese for topping
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350°F (175°C).
- Steam the broccoli florets until tender, about 4-5 minutes. Set aside.
- Cook the chicken (if not already cooked), then shred it into bite-sized pieces.
- In a large bowl, combine shredded chicken, steamed broccoli, cream of chicken soup, mayonnaise, cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Grease a 9x13-inch baking dish and transfer the mixture into it, spreading it evenly.
- In a small bowl, combine breadcrumbs and olive oil. Sprinkle over the casserole, then top with additional shredded cheddar cheese.
- Bake in the oven for 25-30 minutes, or until bubbly and golden brown on top.
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Notes
Feel free to add extra vegetables like carrots, mushrooms, or spinach for an even more nutritious dish.