Hey there! So, you’ve stumbled upon my go-to comfort food: Chicken and Broccoli Cheesy Casserole. I first whipped this up on a rainy day, when my kids were bouncing off the walls and I needed something quick, delicious, and full of cheesy goodness to keep everyone happy. This dish is like a warm hug on a plate—seriously.
Why You’ll Love This
I make this when I’m craving something cozy, or when I’ve got leftover chicken that’s begging to be transformed. My family goes absolutely bonkers for it (even the picky eaters). It’s got that perfect combo of cheesy, creamy, and a bit of crunch. Plus, it’s a sneaky way to get the kiddos to eat their greens. And, let’s be honest, who doesn’t love cheese?
Ingredients You’ll Need
- 2 cups cooked chicken, shredded (I’ve used rotisserie chicken in a pinch!)
- 2 heads of broccoli, chopped (or a bag of frozen broccoli if you’re feeling lazy)
- 2 cups shredded cheddar cheese (my grandma swears by sharp cheddar, but mild works too)
- 1 can of cream of chicken soup (sometimes I switch it up with mushroom soup)
- 1/2 cup milk
- 1/4 cup breadcrumbs (panko adds extra crunch)
- Salt and pepper to taste
- A pinch of love (okay, just kidding, sort of)
How to Make It
- Start by preheating your oven to 350°F (175°C). This is also a good time to sneak a taste of your cheese (I won’t tell).
- In a large bowl, mix together the chicken, broccoli, 1 1/2 cups of cheese, cream of chicken soup, and milk. Season with salt and pepper. Don’t worry if it looks a bit like a hot mess—trust me, it comes together beautifully.
- Pour the mixture into a greased 9×13 inch baking dish. Sprinkle the remaining cheese and breadcrumbs on top (this is my favorite part).
- Bake in the preheated oven for about 25-30 minutes, or until it’s all bubbly and the cheese is golden. Try not to drool on the oven window.
- Let it cool for a few minutes. If you’re like me, you’ll want to dig in immediately, but patience is a virtue!
Notes
Through trial and error, I found out that letting the casserole sit for a couple of minutes after baking really helps it set, making it easier to serve. Also, if you don’t have fresh broccoli, frozen works just fine—less chopping, more eating.
Variations
I’ve tried adding cooked rice to the mix, which makes it even heartier. Once, I thought substituting cauliflower for broccoli would be a hit—not so much; the kids protested. Live and learn!
Equipment
You technically need a casserole dish, but I’ve made do with a baking tray lined with foil when I couldn’t find my dish. Improvise!
Storage
If there are any leftovers (rarely happens here), just pop them in an airtight container and store in the fridge for up to 3 days. But honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a simple green salad or some crusty bread on the side. It’s perfect for soaking up any cheesy goodness left on the plate.
Pro Tips
Once, I tried rushing the baking time because I was too hungry to wait—that was a mistake. Trust me, patience pays off with this one.
FAQ
Can I use a different cheese? Absolutely! Monterey Jack or even a cheese blend works nicely. Go with what you’ve got!
What if I don’t like cream of chicken soup? No worries—you can swap it for cream of mushroom or even a homemade white sauce if you’re feeling adventurous.
Is it freezer-friendly? You bet! Just assemble the casserole, wrap it tightly, and freeze. Bake it directly from the freezer—just add an extra 10 minutes or so to the cooking time.
