Loaded Chicken & Broccoli Casserole
Prep time: 15 mins | Cook time: 25 mins | Servings: 4-6
Ingredients
Protein: 2 lbs boneless, skinless chicken breasts (cooked and cubed or shredded).
Vegetables: 4 cups fresh broccoli florets (lightly steamed).
The Sauce: 10.5 oz can Cream of Chicken soup, 1/2 cup sour cream, and 1/2 cup milk.
Cheese: 2 cups shredded sharp cheddar cheese (divided).
Topping: 6 slices of bacon (cooked crispy and crumbled).
Seasoning: 1 tsp garlic powder, 1/2 tsp onion powder, salt, and black pepper to taste.
Instructions
Prep the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Mix the Base: In a large bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and half of the cheddar cheese.
Combine: Fold in the cooked chicken and steamed broccoli florets until everything is well-coated in the sauce. Season with salt and pepper.
Assemble: Pour the mixture into your prepared baking dish, spreading it out evenly.
Add Toppings: Sprinkle the remaining 1 cup of cheddar cheese and the crumbled bacon over the top.
Bake: Place in the oven for 20–25 minutes, or until the cheese is bubbly and starting to turn golden brown.
Serve: Let it sit for 5 minutes before serving to allow the sauce to set.
Pro-Tips for Success
The Crunch: If you like a bit of texture, sprinkle some crushed Ritz crackers or Panko breadcrumbs on top along with the bacon before baking.
Vegetable Swap: You can easily add cauliflower or sliced carrots to the mix for extra color.
Lower Carb: Swap the “Cream of” soup for a homemade roux using heavy cream and chicken broth.