Creamy Chicken Broccoli Casserole Recipe
Introduction
This Chicken Broccoli Casserole is a creamy, comforting dish perfect for cozy dinners. Tender chicken and broccoli are baked in a rich mushroom sauce, topped with melty cheese and a crunchy cracker crust.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped broccoli florets
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Step 1: Preheat oven to 375°F (190°C).
- Step 2: Cut chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove from skillet and set aside.
- Step 3: In the same skillet, sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more. Stir in frozen broccoli florets and cook until slightly tender-crisp, about 3-5 minutes.
- Step 4: In a large bowl, whisk together cream of mushroom soup, milk, sour cream, mayonnaise, thyme, salt, and black pepper. Add cooked chicken and broccoli mixture, stirring gently to combine.
- Step 5: Pour the chicken mixture into a greased 9×13 inch baking dish. Sprinkle cheddar and Monterey Jack cheeses evenly over the top.
- Step 6: In a small bowl, combine crushed Ritz crackers with melted butter. Sprinkle this mixture evenly over the cheese layer.
- Step 7: Bake for 20-25 minutes, until the casserole is bubbly and the topping is golden brown. Let rest for 10 minutes before serving.
Tips & Variations
- Substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor.
- Use fresh broccoli instead of frozen, steaming it lightly before mixing in.
- Add a pinch of smoked paprika or cayenne pepper to the sauce for a subtle kick.
- Swap the Ritz cracker topping with panko breadcrumbs mixed with Parmesan for extra crunch.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through to maintain crispness of the topping. Avoid microwaving to keep the cracker crust from getting soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken instead of fresh?
It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and proper browning. If using frozen chicken, thaw it completely before preparing.
Is this casserole freezer-friendly?
Yes, you can freeze the casserole before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.
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Creamy Chicken Broccoli Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Chicken Broccoli Casserole is a creamy, comforting dish perfect for family dinners. Tender chicken and broccoli are combined in a rich creamy sauce, topped with a crispy Ritz cracker and cheddar cheese crust, then baked to golden perfection.
Ingredients
Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen chopped broccoli florets
Sauce and Seasoning
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: Cut the chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat, then add chicken pieces. Cook, turning occasionally, until browned on all sides and fully cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped onion and cook until softened, approximately 5 minutes. Add minced garlic and cook for an additional minute. Then stir in frozen broccoli florets and cook until broccoli is slightly tender but still crisp, about 3-5 minutes.
- Make Creamy Sauce: In a large mixing bowl, whisk together condensed cream of mushroom soup, milk, sour cream, mayonnaise, dried thyme, salt, and black pepper until smooth. Add the cooked chicken and sautéed broccoli mixture into the bowl and gently stir everything to combine evenly.
- Assemble Casserole: Grease a 9×13 inch baking dish lightly. Pour the chicken and broccoli mixture into the dish. Evenly sprinkle the shredded cheddar and Monterey Jack cheeses on top of the mixture.
- Make Cracker Topping: In a small bowl, mix the crushed Ritz crackers with melted butter until the crumbs are coated. Sprinkle this buttery cracker topping evenly over the cheese layer on the casserole.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly and the cracker topping is golden brown. Remove from oven and let it rest for 10 minutes before serving to set.
Notes
- For extra flavor, consider adding some cooked bacon bits to the topping layer.
- You can substitute cream of mushroom soup with cream of chicken soup for a different taste.
- Make sure not to overcook the broccoli during sautéing to maintain a pleasant texture.
- If preferred, use fresh broccoli instead of frozen, but blanch it slightly before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken broccoli casserole, creamy chicken casserole, comfort food, cheesy broccoli casserole, baked chicken dish
