Easy Cheesy Chicken Broccoli Casserole
A creamy, cheesy chicken and broccoli bake made with simple pantry staples. Shredded chicken, fresh broccoli, cream of chicken soup, sour cream, and plenty of cheddar come together for the ultimate weeknight comfort
Equipment
- 1 Large mixing bowl
- 1 | 9x13-inch baking dish | greased
- 1 | Wooden spoon or spatula |
- 1 | Knife | for cutting broccoli
- 1 | cutting board |
Ingredients
- 3 | cups | cooked shredded chicken |
- 4 | cups | broccoli florets | fresh or thawed frozen
- 1 | can 10.5 oz | cream of chicken soup |
- 1 | cup | sour cream |
- 2 | cups | shredded cheddar cheese | divided
- ½ | tsp | garlic powder |
- ½ | tsp | black pepper |
- ¼ | tsp | salt |
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- Cut broccoli into even florets and place in a large mixing bowl.
- Add shredded chicken to the broccoli.
- Stir in cream of chicken soup, sour cream, garlic powder, pepper, and salt.
- Fold in 1½ cups of the shredded cheddar until evenly distributed.
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle remaining ½ cup cheddar over the top.
- Bake 25–30 minutes until bubbly and golden. Rest 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days.
Reheat covered in a 350°F oven or microwave with a splash of milk.
Rotisserie chicken works perfectly and saves prep time.
Frozen broccoli is fine if thoroughly drained.
Reheat covered in a 350°F oven or microwave with a splash of milk.
Rotisserie chicken works perfectly and saves prep time.
Frozen broccoli is fine if thoroughly drained.