A delicious and creamy chicken casserole with broccoli and cheese, perfect for a comforting meal.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6 servings 1x
Category:Casserole
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups cooked chicken, shredded or diced
1 cup broccoli florets, steamed
1 cup cooked rice
1 can (10.5 ounces) cream of chicken soup
1 cup mayonnaise
1 cup shredded cheddar cheese
1 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup breadcrumbs
2 tablespoons butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the cooked chicken, steamed broccoli, cooked rice, cream of chicken soup, mayonnaise, lemon juice, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
In a separate bowl, mix the breadcrumbs with the melted butter until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture over the chicken and broccoli mixture in the baking dish.
Top with shredded cheddar cheese.
Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the top is golden brown.
Let it cool for 5-10 minutes before serving.
Notes
For a healthier version, substitute Greek yogurt for mayonnaise.
Add sliced almonds or crushed walnuts on top for extra crunch and flavor.