Chicken Broccoli Casserole
Learn how to make this easy chicken broccoli casserole with a handful of ingredients in under an hour for a hearty, comforting meal!
Equipment
- 1 (9x13-inch) baking dish
- 1 large saucepan
Ingredients
For the casserole:
- 3 tablespoons butter
- ¼ cup all-purpose flour
- ¾ cup chicken stock
- 1 cup whole milk
- 1 ½ cups shredded cheese ½ cup separated, Note 1
- ⅔ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces frozen broccoli florets heated, Note 2
- 3 cups cooked and shredded chicken Note 3
For the topping:
- 1 cup Ritz crackers crushed, Note 4
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes.3 tablespoons butter, ¼ cup all-purpose flour
- Gradually whisk in the chicken stock until thickened. Whisk in the whole milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a simmer.¾ cup chicken stock, 1 cup whole milk
- Reduce the heat to low and stir in 1 cup of the shredded cheddar cheese until melted and smooth.1 ½ cups shredded cheese
- Add the sour cream, dijon mustard, granulated garlic, onion powder, salt, and black pepper to the sauce. Stir until well combined.⅔ cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- To the saucepan, add the broccoli florets and shredded chicken, stir until well combined.12 ounces frozen broccoli florets, 3 cups cooked and shredded chicken
- Pour the chicken and sauce mixture into the prepared casserole dish and spread evenly.
- Sprinkle the remaining ½ cup shredded cheddar over the top.1 ½ cups shredded cheese
- In a small bowl, combine the crushed ritz crackers and melted butter. Sprinkle the mixture evenly over the casserole.1 cup Ritz crackers, 2 tablespoons melted butter
- Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the topping is golden brown.
- Remove the oven and let it cool for a few minutes before serving. Enjoy!
Notes
Note 1: You can experiment with different cheeses based on your preference. Monterey Jack or Colby cheese can be great alternatives to Cheddar.
Note 2: You can use fresh broccoli florets instead of frozen. Simply blanch them in boiling water for a few minutes until they are slightly tender before adding them to the casserole.
Note 3: Feel free to use pre-cooked rotisserie chicken to make this recipe even easier! Just make sure to shred the chicken.
Note 4: Any type of butter crackers can be used.
Storing Tips:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Freeze the casserole for up to three months. Let the casserole cool completely, then cover tightly with plastic wrap and foil. Let it thaw in the refrigerator overnight, and bake as directed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Freeze the casserole for up to three months. Let the casserole cool completely, then cover tightly with plastic wrap and foil. Let it thaw in the refrigerator overnight, and bake as directed.
Nutrition
Serving: 1servingCalories: 461kcalCarbohydrates: 20gProtein: 34gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 113mgSodium: 719mgPotassium: 540mgFiber: 2gSugar: 5gVitamin A: 1152IUVitamin C: 51mgCalcium: 278mgIron: 2mg
* Disclaimer: All nutrition information are estimates only.