Creamy Chicken and Broccoli Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups cooked chicken, shredded or diced
02 -
2 cups cooked white or brown rice
03 -
2 cups broccoli florets (fresh or frozen)
04 -
1 can (10.5 oz) cream of chicken soup (or homemade equivalent)
05 -
1 cup sour cream
06 -
1 cup shredded cheddar cheese (plus extra for topping)
07 -
1/2 cup grated Parmesan cheese
08 -
1/2 cup milk
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon onion powder
11 -
1/4 teaspoon smoked paprika (optional)
12 -
Salt and pepper to taste
→ Optional Topping
13 -
1/4 cup breadcrumbs
14 -
2 tablespoons butter, melted
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
02 -
If using fresh broccoli, blanch it in boiling water for 2-3 minutes until bright green and slightly tender. Drain and set aside. If using frozen broccoli, thaw and drain well.
03 -
In a large mixing bowl, combine the cooked chicken, rice, broccoli, cream of chicken soup, sour cream, cheddar cheese, Parmesan cheese, milk, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Mix until well combined.
04 -
Pour the mixture into the prepared baking dish and spread it out evenly. If desired, mix the breadcrumbs with the melted butter and sprinkle over the top for a crispy topping. Add extra shredded cheddar cheese on top for more gooey goodness.
05 -
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
06 -
Let the casserole cool for 5 minutes before serving. Pair it with a simple side salad or rolls for a complete meal.
# Notes:
01 -
Make It Ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake just before serving, adding 5-10 minutes to the cooking time
02 -
Customize It: Add sautéed mushrooms, diced bell peppers, or a sprinkle of crushed red pepper for extra flavor
03 -
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave