Broccoli Chicken Casserole
A simple and tasty casserole combining cooked chicken and broccoli with creamy cheese sauce and a crunchy cracker topping.
Ingredients
- 3 cups small-diced cooked chicken
- 12 ounces frozen broccoli florets (defrosted)
- 10.5 ounces condensed cheddar cheese soup (preferably low sodium)
- 10.5 ounces condensed cream of chicken soup (preferably low sodium)
- ¼ cup mayonnaise
- ¼ cup milk
- 8 ounces shredded cheddar cheese (divided use)
- 1 ½ cups crushed Ritz crackers
- ¼ cup unsalted butter (melted)
- Dried parsley (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and spray an 11x7-inch baking dish with cooking spray.
- In a large mixing bowl, combine cooked chicken with defrosted broccoli, cheddar cheese soup, cream of chicken soup, mayonnaise, and milk. Mix until well combined.
- Fold in half of the shredded cheddar cheese and transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining cheddar cheese over the top, then prepare the cracker topping.
- In a zippered plastic bag, combine crushed Ritz crackers with melted butter, seal, and shake until coated. Sprinkle evenly over the casserole.
- Bake for 30 to 35 minutes until bubbly around the edges and the topping is golden brown. Garnish with dried parsley if desired.
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Notes
Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.