Chicken Broccoli Casserole
A quick and easy casserole that creates a balanced meal with proteins, carbs, healthy fats, and veggies. Serve as a stand lone meal, or alongside other healthy recipes!
Ingredients
- 2 cups cooked broccoli smashed
- 2 cups shredded chicken
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ⅓ cup cream soup
- salt and pepper
Topping
- 1 sleeve Ritz crackers
- 1 stick butter melted
Instructions
- Preheat oven to 375 degrees.
- Mix broccoli, chicken, cheese, sour cream, and soup.
- Spread into greased casserole dish.
- Mix cracker crumbs with melted butter.
- Sprinkle topping evenly over casserole.
- Bake uncovered for 20–25 minutes.
- Rest before serving.
Notes
-
Broccoli: Cook until very tender, then drain and smash or finely chop. This prevents large pockets of moisture that make the topping soggy.Chicken: Rotisserie chicken is a time-saver. Leftover roasted chicken or quick Instant Pot shredded chicken both work well.
- Homemade soup: Use my Homemade Cream‑of‑Anything Soup for fresher flavor and lower sodium than canned soup (link in post). Start with 1/3 cup and adjust for desired creaminess.
- Cheese: Sharp cheddar gives flavor; a blend of cheddar + mozzarella melts nicely. For extra richness, fold in ½ cup more cheese.
- Sour cream swaps: Plain Greek yogurt works as a slightly tangy, higher‑protein substitute. For dairy‑free, use a dairy‑free sour cream alternative.
- Topping: Ensure crumbs are fully coated in butter for best browning and crunch. See Golden Butter Crumb Topping for exact method.
- Make‑ahead (fridge): Assemble casserole (cover) up to 24 hours ahead. Add crumb topping just before baking for best texture.
- Make‑ahead (freeze): Assemble and tightly wrap (or freeze unbaked on a sheet pan then bag). Freeze up to 3 months. Bake from frozen—add 10–15 minutes and check until hot.
- Reheating: Reheat leftovers in a 375°F oven or air fryer uncovered for 8–12 minutes to restore crispiness. Microwaving softens the crumb.
- Troubleshooting — too runny? Drain broccoli thoroughly, reduce sour cream slightly, or add an extra 2–4 Tbsp shredded cheese for binding.
- Troubleshooting — topping not crisp? Check that crumbs were evenly buttered, bake uncovered on a shallow dish, and avoid overcrowding. Re-crisp in oven if needed.
- Portion & scaling: This recipe fits a 9×13 pan (serves 4–6). To scale up, double ingredients for a 9×13 × 2 or use two 8×8 pans for smaller batches.
- Dietary flags: Easily made vegetarian by omitting chicken and adding mushrooms + extra cheese; make dairy‑free by using dairy alternatives and an oil‑based crumb. For gluten‑free, use GF panko or crushed GF crackers for the crumb and a GF cream substitute.
- Serving suggestions: Serve with mashed potatoes, rice pilaf, steamed green beans, or a crisp salad. For a potluck, bake whole then reheat portions in the oven for crisp tops.
- Equipment note: For best bottom browning, bake on a preheated stone or a shallow rimmed baking sheet. Use a 9×13 casserole dish for standard yield.
- Timing note: Total time ≈ 35–40 minutes (10–15 min prep including broccoli + 20–25 min baking). Allow 5–8 minutes resting time before serving.
Nutrition
Calories: 261kcalCarbohydrates: 3gProtein: 13gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 80mgSodium: 276mgPotassium: 192mgFiber: 1gSugar: 1gVitamin A: 765IUVitamin C: 20mgCalcium: 136mgIron: 1mg
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