Ingredients

4 chicken breasts (about 2 pounds or 3 cups cooked chicken), cut into bite-size pieces

1 Tablespoon olive oil (if using raw chicken breasts)

1 ½–2 pounds broccoli, cut into bite-size pieces

1 ½ cups cheddar cheese, shredded and divided

10 ½ ounces condensed cream of mushroom soup (1 can, or use cream of chicken soup)

⅔ cup sour cream

½ cup milk

½ teaspoon each garlic powder, onion powder, dry mustard powder, and pepper

¼ teaspoon kosher salt

3 Tablespoons Panko bread crumbs (or buttery crackers like Ritz crackers)

1 Tablespoon melted butter

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish or a 3-quart casserole dish.

Step 2: If using raw chicken breasts, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until cooked through, about 10 minutes. Set aside.

Step 3: While the chicken cooks, bring a large pot of water to a boil. Add the broccoli and cook for 2–3 minutes until just tender-crisp. Drain well and spread the broccoli evenly in the bottom of the prepared baking dish.

Step 4: In a large bowl, combine 1 cup of shredded cheddar cheese, the condensed soup, sour cream, milk, garlic powder, onion powder, dry mustard powder, pepper, and kosher salt. Stir in the cooked chicken pieces.

Step 5: Spread the chicken and cheese mixture over the broccoli in the baking dish. Sprinkle the remaining ½ cup cheddar cheese evenly on top.

Step 6: In a small bowl, mix the Panko bread crumbs with melted butter. Sprinkle this mixture over the cheese layer.

Step 7: Bake uncovered for 20–22 minutes, or until the breadcrumbs are lightly browned and the casserole is bubbly and hot.

Step 8: Serve warm over rice, noodles, or mashed potatoes according to your preference.

Tips & Variations

For a lighter version, substitute Greek yogurt for sour cream and use reduced-fat cheese.

Add cooked cauliflower or carrots with the broccoli for extra veggies.

Use cream of chicken soup instead of mushroom for a different flavor.

For added crunch, replace Panko with crushed buttery crackers like Ritz.

Make ahead by preparing the casserole and refrigerating it unbaked; bake when ready.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works fine. Thaw and drain it well before adding to avoid extra moisture in the casserole.

Is it possible to make this dish dairy-free?

You can substitute sour cream with a dairy-free alternative and use a dairy-free cheese substitute. Consider using a dairy-free creamy soup or making your own sauce for best results.