Ingredients
Scale
- 4 cups cooked chicken, shredded or cubed (Rotisserie chicken works great)
- 4 cups fresh broccoli florets, lightly steamed
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1 cup sour cream or plain Greek yogurt
- 1/2 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1.5 cups crushed Ritz crackers or breadcrumbs
- 4 tablespoons unsalted butter, melted
Instructions
- Step 1: Preparation and Oven Setup. Preheat your oven to 350°F (175°C). Grease a large 9×13 inch baking dish with non-stick cooking spray or a light coating of butter. If you haven’t already, steam your broccoli florets for about 3 minutes until they are bright green but still firm. Chop your cooked chicken into bite-sized pieces and set aside.
- Step 2: Mixing the Creamy Filling. In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, milk, garlic powder, and onion powder. Whisk until the mixture is smooth. Stir in 1.5 cups of the shredded cheddar cheese. Fold in the cooked chicken and the steamed broccoli until everything is evenly coated in the sauce. Taste the mixture and add salt and pepper as needed.
- Step 3: Assembling and Baking. Spread the chicken and broccoli mixture evenly into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese over the top. In a small bowl, mix the crushed crackers with the melted butter. Sprinkle the buttery cracker crumbs over the cheese layer. Place the dish in the oven and bake for 25 to 30 minutes, or until the sauce is bubbling around the edges and the cracker topping is a beautiful golden brown. Let it rest for 5 minutes before serving.
- Cook Time: 45 minutes