Description
This Chicken Broccoli Casserole transforms ordinary ingredients into a cozy, cheesy masterpiece that’ll have everyone asking for seconds before they’ve finished firsts!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 6 cups fresh broccoli florets, cut into bite-sized pieces
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 2 cups sharp cheddar cheese, shredded and divided
- 1 cup mozzarella cheese, shredded
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken pieces until no longer pink, about 5-6 minutes. Set aside.
- Blanch broccoli florets in boiling salted water for 2 minutes. Drain, transfer to ice water, then drain thoroughly and pat dry.
- In the same skillet, sauté onion until translucent. Add garlic and cook for 30 seconds.
- Reduce heat and add condensed soup, sour cream, milk, and seasonings. Stir until smooth.
- Fold in 1 1/2 cups cheddar and all mozzarella cheese until melted.
- Spread half the sauce in the baking dish. Layer chicken and broccoli evenly, then pour remaining sauce over top.
- Combine panko with melted butter and toss until moistened.
- Sprinkle remaining 1/2 cup cheddar over casserole, followed by buttered breadcrumbs.
- Cover with foil and bake for 20 minutes. Remove foil and bake 10-15 minutes more until golden and bubbling.
- Let rest 5-10 minutes before serving. Garnish with fresh parsley.