Chicken Broccoli Casserole
This creamy Chicken Broccoli Casserole combines tender chicken, fresh broccoli and cheesy topping for the ultimate comfort food dinner.
Equipment
- 23 x 33 cm Oven pan (9x13 inch)
Ingredients
- 900 g boneless, skinless chicken breasts, cut into bite-sized cubes
- 4 cups fresh broccoli florets (about 2 medium heads)
- 1 cup sour cream
- 2 cups cheddar cheese, shredded (divided)
- 3 tablespoons butter, melted
- ¼ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for cooking chicken)
Instructions
- Preheat your oven to 370°F (180℃) . Lightly grease a 9x13 inch baking dish with cooking spray.
- Season chicken cubes with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and just cooked through, about 5-6 minutes. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green but still firm. Drain immediately and rinse under cold water to stop cooking.
- In a large mixing bowl, combine sour cream, 1½ cups of the shredded cheddar, and onion powder. Mix until smooth.
- Fold in the cooked chicken and blanched broccoli, gently stirring to coat everything evenly.
- Transfer the mixture into your prepared baking dish, spreading it out evenly.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- In a small bowl, mix the melted butter and grated Parmesan. Pour this mixture evenly over the casserole.
- Bake uncovered for 30-35 minutes, until edges are bubbling and topping is golden brown.
- Let rest for 5 minutes before serving.
Notes
- Make-ahead tip: Assemble the casserole up to 24 hours in advance, but add the cracker topping just before baking.
- For a quicker version, use pre-cooked rotisserie chicken and microwave-steamed broccoli.
- Leftovers can be stored in the refrigerator for up to 3 days and actually taste better the next day.
- Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat leftovers, cover with foil and bake at 350°F for 20 minutes, or microwave individual portions.
- For a complete meal, serve with a simple side salad and dinner rolls.
- If the top browns too quickly during baking, cover loosely with aluminum foil for the remaining cook time.