One of my favorite go-to meals, this casserole is made with chicken and broccoli, smothered in a rich, creamy sauce and topped with buttery breadcrumbs. So quick and easy to put together for a busy weeknight and such a crowd-pleaser.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
2 pounds breasts, cut into bite size pieces
1 Tablespoon olive oil
1 ½-2 pounds broccoli cut into bite sized pieces
1-1/2 cups cheddar cheese shredded, divided
1/2 cup milk
1 (10-1/2) can ounces condensed cream of mushroom soup (or cream of chicken soup)
2/3 cup sour cream
1/2 teaspoon each garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon pepper
1/4 teaspoon kosher salt
3 Tablespoons Panko bread crumbs
1 Tablespoon melted butter
Preheat oven to 350ºF. Lightly spray a 9x13 baking pan with nonstick cooking spray.
In a large skillet, heat oil over medium-high heat. Add chicken and cook until no longer pink and cooked through.
Place broccoli in a large pot of boiling water and cook 2-3 minutes or just until crisp tender. Drain well.
In a medium bowl, combine 1 cup cheddar cheese, milk, condensed soup, sour cream, garlic powder, onion powder, dry mustard, pepper and kosher salt.
Stir in broccoli and chicken and spread in prepared baking dish. top with remaining cheese.
Cover and bake for 20 minutes. Remove and increase heat to 400ºF degrees.
In a small bowl, mix the butter and breadcrumbs. Sprinkle the topping over the casserole. Bake for 8-10 minutes or until the top is golden brown. Remove and let sit for 5 minutes before serving.
Calories: 454, Carbohydrates: 17g, Protein: 47g, Fat: 22g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 143mg, Sodium: 916mg, Potassium: 1102mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1219IU, Vitamin C: 103mg, Calcium: 337mg, Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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