Ingredients
Scale
- 2 cups cooked chicken (shredded or diced)
- 3 cups broccoli florets (fresh or frozen)
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1 cup cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
- 1 cup breadcrumbs (optional)
- 2 tablespoons olive oil (if using breadcrumbs)
Instructions
- Preheat oven to 350°F (175°C).
- Steam fresh broccoli for 3–4 minutes or thaw and drain if using frozen.
- In a large bowl, mix chicken, broccoli, cream of chicken soup, milk, garlic powder, onion powder, pepper, and salt.
- Stir in 3/4 cup cheddar cheese and mix well.
- Transfer mixture to a greased 9×13 inch baking dish and spread evenly.
- In a small bowl, mix breadcrumbs with olive oil and sprinkle over the dish (if using).
- Top with the remaining cheddar cheese.
- Bake for 25–30 minutes until cheese is bubbly and top is golden brown.
- Cool for a few minutes before serving. Optional: broil for the last 2–3 minutes for extra crispiness.
Notes
Use rotisserie chicken for convenience. For gluten-free, use gluten-free breadcrumbs or omit them. Add jalapeños for heat or fresh herbs for extra flavor. Mozzarella or a cheese blend works well as a substitute for cheddar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken and broccoli bake, cheesy casserole, comfort food, weeknight dinner, easy chicken recipe