Creamy Chicken Broccoli Bake (Printable Format)
Tender chicken and fresh broccoli in a rich, creamy sauce topped with melted cheese and buttery crumbs.
# What You Need:
→ Proteins
01 - 3 cups cooked chicken breast, diced or shredded
→ Vegetables
02 - 4 cups broccoli florets, fresh or frozen and thawed
03 - 1 small yellow onion, finely chopped
→ Dairy
04 - 1 1/2 cups shredded cheddar cheese, divided
05 - 1 cup sour cream
06 - 1/2 cup milk
→ Pantry Staples
07 - 1 can (10.5 oz) condensed cream of chicken soup
08 - 1 cup cooked white rice, optional
→ Topping
09 - 1/2 cup panko breadcrumbs
10 - 2 tbsp unsalted butter, melted
→ Seasonings
11 - 1/2 tsp garlic powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp paprika
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Steam or blanch broccoli florets for 2-3 minutes until just tender but still bright green. Drain thoroughly to remove excess moisture.
03 - In a large bowl, mix cooked chicken, broccoli, onion, 1 cup cheddar cheese, cream of chicken soup, sour cream, milk, cooked rice (if using), garlic powder, salt, and pepper until evenly combined.
04 - Spread the mixture evenly in the prepared baking dish, smoothing the top with a spatula.
05 - In a small bowl, combine panko breadcrumbs, melted butter, and paprika. Mix until the breadcrumbs are evenly coated.
06 - Sprinkle the remaining 1/2 cup cheddar cheese over the casserole, then evenly distribute the buttered breadcrumb mixture on top.
07 - Bake uncovered for 30-35 minutes until the casserole is bubbly around the edges and the topping is golden brown.
08 - Let the casserole rest for 5 minutes before serving to allow it to set and make serving easier.
# Expert Suggestions:
01 -
- Its the ultimate comfort food that feels like a warm hug after a long day
- The combination of textures creates that perfect bite every time
02 -
- Overcooking the broccoli before baking makes it mushy so keep that blanch time short
- The casserole needs those five minutes of resting time or the sauce will be too loose
03 -
- Grating your own cheese instead of buying pre shredded makes it melt so much better
- Warming the milk slightly before adding prevents any separation issues