Description
A comforting, easy-to-make casserole featuring tender chicken breast baked in a creamy, cheesy sauce with veggies and topped with a golden cheese crust.
Ingredients
Units
Scale
- 2 cups cooked chicken, shredded or cubed
- 2 cups broccoli florets, lightly steamed
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp salt (adjust to taste)
- 1 tbsp olive oil
- Optional: 1/2 cup breadcrumbs or crushed Ritz crackers for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish.
- In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent, about 3–4 minutes.
- In a large bowl, combine cooked chicken, steamed broccoli, sautéed onion/garlic, cream of chicken soup, sour cream, milk, oregano, salt, and pepper.
- Stir in half of the cheddar and half of the mozzarella until evenly mixed.
- Pour mixture into prepared baking dish and smooth the top.
- Sprinkle remaining cheddar and mozzarella evenly over the top. If desired, add breadcrumbs or crushed crackers for extra crunch.
- Bake for 25–30 minutes, until bubbly and cheese is melted and golden.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Use rotisserie chicken to save time.
- Substitute broccoli with cauliflower or mixed veggies.
- For a lower-fat version, use reduced-fat cheeses and light sour cream.
- Make ahead: assemble casserole a day in advance, cover, refrigerate, then bake just before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice (about 1/6 casserole)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg