Description

A comforting casserole made with tender chicken, steamed broccoli, a creamy cheddar sauce, and a buttery cracker topping. This classic family favorite is warm, satisfying, and easy to prepare for weeknight dinners or gatherings.

Ingredients

3 cups cooked chicken, shredded or diced

4 cups broccoli florets, lightly steamed

1 can cream of chicken soup

1/2 cup mayonnaise

1/2 cup sour cream

1 cup shredded cheddar cheese

1 tablespoon lemon juice

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup buttery crackers, crushed

3 tablespoons butter, melted

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Instructions

Preheat the oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread the steamed broccoli evenly across the bottom of the baking dish.
Layer the cooked chicken over the broccoli.
In a large bowl, mix the cream of chicken soup, mayonnaise, sour cream, cheddar cheese, lemon juice, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Spread the creamy mixture evenly over the chicken and broccoli.
In a small bowl, combine the crushed buttery crackers with the melted butter.
Sprinkle the cracker mixture evenly over the casserole.
Bake for 25 to 30 minutes, until hot, bubbly, and golden brown on top.
Let the casserole rest for 5 minutes before serving.

Notes

Use rotisserie chicken for a quick shortcut.

Monterey Jack or mozzarella can be substituted for cheddar cheese.

Add sliced mushrooms or water chestnuts for extra texture.

For a lighter version, use reduced-fat sour cream and mayonnaise.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Add the cracker topping just before baking if preparing ahead.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 4 g
Sodium: 780 mg
Fat: 24 g
Saturated Fat: 9 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Protein: 33 g
Cholesterol: 105 mg