Description
This Chicken Broccoli Bake is a comforting and easy casserole featuring tender chicken, fresh broccoli, and a creamy cheese sauce topped with crispy Ritz crackers. Perfect for a weeknight dinner, it combines simple ingredients into a cheesy, satisfying dish that’s sure to please the whole family.
Ingredients
Scale
Main Ingredients
- 3 boneless, skinless chicken breasts, cooked and chopped into bite-sized pieces
- 4 cups fresh broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 can cream of chicken soup (approximately 10.5 oz)
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup crushed Ritz crackers (for topping)
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and make cleanup easier.
- Steam Broccoli: Steam the broccoli florets until they become bright green and tender-crisp, which usually takes about 3-4 minutes. This ensures they retain a pleasant crunch in the casserole.
- Make Sauce: In a medium mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Stir well until the mixture is smooth and evenly blended.
- Combine Ingredients: Add the cooked chopped chicken and steamed broccoli into the sauce mixture, stirring gently until everything is fully coated.
- Assemble: Pour the combined mixture into the prepared baking dish and spread it out evenly with a spatula.
- Add Toppings: Sprinkle the shredded cheddar cheese and grated Parmesan evenly over the top. Then, generously cover with the crushed Ritz crackers to create a crispy topping once baked.
- Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the casserole is golden brown on top and bubbly around the edges.
- Rest & Serve: Remove from the oven and let the dish sit for a few minutes to set before serving. This helps the casserole hold together and enhances flavor.
Notes
- For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the sauce.
- You can substitute cream of chicken soup with cream of mushroom soup for a different twist.
- Use gluten-free crackers if you need a gluten-free version of this recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the oven at 350°F for about 15 minutes or until heated through.
