Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
- 4 cups cooked chicken, shredded or diced
- 4 cups broccoli florets (fresh or frozen)
- 2 cups cooked rice (optional)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup mayonnaise or plain Greek yogurt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt, to taste
- 2 cups shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs or crushed buttery crackers (optional)
- 2 tablespoons melted butter
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- If using fresh broccoli, blanch it in boiling water for 2–3 minutes, then drain well.
- In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, paprika, pepper, and a pinch of salt.
- Stir in the chicken, broccoli, cooked rice (if using), 1½ cups of the cheddar cheese, and the Parmesan until evenly coated.
- Spread the mixture into the prepared baking dish.
- Sprinkle the remaining ½ cup cheddar cheese over the top.
- If using breadcrumbs or crackers, mix them with the melted butter and sprinkle evenly over the cheese.
- Bake for 30–35 minutes, or until hot and bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Optional Add-Ins
- Sautéed mushrooms
- Diced onions
- Cooked bacon
- Chopped spinach
- Red pepper flakes for a little heat
Serving Suggestions
- Green salad
- Garlic bread or dinner rolls
- Steamed green beans
- Roasted carrots
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until warmed through
