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9×13 casserole dish

3 quart casserole dish


4 chicken breasts about 2 pounds (or 3 cups cooked chicken), cut into bite size pieces

1 Tablespoon olive oil if using raw chicken breasts

1 ½-2 pounds broccoli cut into bite sized pieces

1 ½ cups cheddar cheese shredded, divided

10 ½ ounces condensed cream of mushroom soup 1 can (or cream of chicken soup)

⅔ cup sour cream

½ cup milk

½ teaspoon each garlic powder, onion powder, dry mustard powder, and pepper

¼ teaspoon kosher salt

Breadcrumb Topping

3 Tablespoons Panko bread crumbs or buttery crackers (like Ritz crackers)

1 Tablespoon melted butter


1. Preheat oven to 400°F. Grease a 9×13 baking dish (or a 3 quart casserole dish).

2. If using raw chicken breasts, in a large skillet, heat olive oil on medium high. Add the chicken pieces and cook until cooked through, about 10 minutes. Set aside.

3. Meanwhile, place broccoli in a large pot boiling water and cook 2-3 minutes or just until tender crisp. Drain well and put in the bottom of the baking dish.

4. In a large bowl, combine 1 cup cheddar cheese, soup, sour cream, milk, and seasonings.Stir in chicken and spread on top of broccoli in baking or casserole dish. Sprinkle with remaining cheese.

5. In a small bowl, mix bread crumbs and butter. Sprinkle over the cheese.

6. Bake 20-22 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot.

7. Serve over rice, noodles, or mashed potatoes, as desired.


By uvu44

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