Broccoli & Chicken Bake (Printable Version)
Creamy chicken and fresh broccoli come together in this tasty bake, with gooey cheese and crispy crackers on top. It’s done in just 40 minutes!
# Ingredients:
→ Base Layer
01 -
2 cups of cooked chicken, chopped or shredded (rotisserie is an easy option!)
02 -
3 cups of broccoli florets, cut into small pieces
03 -
One 10.5-oz can of cream of chicken soup
04 -
Half a cup of sour cream
05 -
Half a cup of mayo
06 -
1 tsp garlic powder
07 -
1/2 tsp onion powder
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
1 cup of cheddar cheese, shredded
→ Topping
11 -
1/2 cup of shredded cheddar cheese
12 -
1/2 cup of crushed Ritz crackers
13 -
2 tablespoons melted butter
# Steps:
01 -
Set your oven to 375°F and lightly grease a 9×13 pan with some cooking spray or oil to prevent sticking.
02 -
In a big mixing bowl, throw in the cream of chicken soup, mayo, and sour cream. Add the garlic powder, onion powder, salt, and pepper. Blend it all together until smooth and creamy.
03 -
Fold in your cooked chicken and broccoli so everything’s coated evenly. Add one cup of shredded cheddar and mix it all up until combined.
04 -
Spoon the mixture into your prepared baking dish. Spread it out in an even layer and sprinkle the other 1/2 cup of cheddar cheese across the top.
05 -
Combine the melted butter with the crushed crackers in a little bowl until all the crumbs are buttery. Sprinkle this evenly across the cheese layer.
06 -
Bake it uncovered for 25–30 minutes. It’s done when the edges are bubbling and the top is nice and golden. Let it cool for about 5 minutes before serving. It’s worth the wait!
# Notes:
01 -
Make it ahead! You can prep this a day early, but keep the topping in a separate container until baking time.
02 -
For a healthier spin, use Greek yogurt instead of mayo and stick with low-fat cheese. It’s still delicious!
03 -
Leftovers warm up perfectly! Cover with foil and reheat at 350°F for about 15 minutes.