Chicken Broccoli Cream Casserole (Print Format)
Chicken and broccoli in a creamy casserole with cheesy cracker topping. Comforting, easy, and perfect for family dinners.
# Ingredients:
01 -
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1 teaspoon curry powder
05 -
½ teaspoon salt
06 -
¼ teaspoon black pepper
07 -
3 cups broccoli florets
08 -
1 (10.5 ounce) can condensed cream of broccoli cheese soup
09 -
1 (10.5 ounce) can condensed cream of chicken soup
10 -
½ cup sour cream
11 -
¼ cup milk
12 -
1 teaspoon lemon juice
13 -
2 cups shredded cheddar cheese
14 -
1 cup crushed Ritz crackers
15 -
1 tablespoon olive oil
# Steps:
01 -
Preheat your oven to 350°F and spray or brush an 8x8-inch casserole dish with olive oil or cooking spray.
02 -
Season chicken cubes with garlic powder, onion powder, curry powder, salt, and pepper. Combine so the cubes are fully coated, then cook in a large skillet over medium heat until slightly browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
03 -
Fill a pot with water and bring it to a boil. Add broccoli florets and boil until fork-tender, about 5 minutes. Drain and set aside.
04 -
In a mixing bowl, combine the condensed soups, sour cream, milk, lemon juice, cooked chicken, and broccoli. Add 1½ cups of cheddar cheese and mix until well combined.
05 -
Transfer the mixture into the prepared baking dish. Top with the crumbled Ritz crackers, followed by the remaining cheddar cheese.
06 -
Bake uncovered at 350°F for 30-35 minutes, or until the Ritz crackers are golden brown and the casserole is hot and bubbly.
07 -
Allow the casserole to rest for 8-10 minutes before serving. It can be served as is, with dinner rolls and a green salad, or over rice.
# Tips:
01 -
For best results, use fresh broccoli instead of frozen.