Creamy Chicken Broccoli Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
2 tablespoons olive oil
03 -
½ teaspoon salt
04 -
½ teaspoon black pepper, divided
05 -
16 ounces frozen broccoli florets, thawed
→ Sauce
06 -
2 cans (10.5 ounces each) cream of chicken soup
07 -
1 cup mayonnaise
08 -
1 cup sour cream
09 -
1 cup shredded cheddar cheese
10 -
½ cup milk
11 -
1 tablespoon lemon juice
12 -
1 teaspoon garlic powder
13 -
½ teaspoon onion powder
→ Topping
14 -
1 cup plain breadcrumbs
15 -
2 tablespoons unsalted butter, melted
# Instructions:
01 -
Preheat oven to 350°F. Grease a 9x13 inch baking dish. Set aside.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken cubes and season with salt and ¼ teaspoon pepper. Cook, stirring occasionally, until chicken is golden brown and cooked through, about 8-10 minutes. Set aside.
03 -
Thaw the frozen broccoli according to package instructions. Drain well, patting dry with paper towels to remove excess moisture.
04 -
In a large bowl, mix together cream of chicken soup, mayonnaise, sour cream, cheddar cheese, milk, lemon juice, garlic powder, onion powder, and remaining ¼ teaspoon pepper.
05 -
Fold the cooked chicken and thawed, drained broccoli into the sauce mixture.
06 -
Spread the chicken and broccoli mixture evenly in the prepared baking dish.
07 -
In a small bowl, combine breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
08 -
Bake for 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges. Let stand for 5 minutes before serving.
# Notes:
01 -
For variety, you may substitute broccoli with green beans or peas.
02 -
Leftover rotisserie chicken can replace fresh chicken for a quicker option.
03 -
Light mayonnaise or Greek yogurt can be used for a lighter dish.
04 -
Homemade cream of chicken soup can replace canned soup for added flavor.