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Chicken Broccoli Casserole

Chicken broccoli casserole with tender chicken and steamed broccoli baked in a creamy, cheesy sauce and topped with buttery crushed crackers. Bake until golden and bubbly, then rest for a few minutes for clean slices.
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Prep Time 15 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 515
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broccoli casserole base
  • 3 cup cooked, shredded chicken
  • 3 cup broccoli florets, steamed
  • 10.5 oz cream of chicken soup
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup shredded cheddar cheese
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Buttery cracker topping
  • 1.5 cup crushed buttery round crackers
  • 4 tbsp unsalted butter, melted

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and assemble
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Combine the shredded chicken, steamed broccoli, cream of chicken soup, mayonnaise, sour cream, cheddar cheese, salt, and pepper in a large bowl.
  3. Spread the mixture evenly into the prepared baking dish.
  4. Combine the crushed crackers with melted butter, then sprinkle evenly over the top.
Bake and serve
  1. Bake for 25–30 minutes, until the top is golden and the filling is visibly bubbly at the edges.
  2. Let rest for 5 minutes before serving to help the casserole set.

Notes

Pro tip: Steam the broccoli just until bright green and tender-crisp so it stays intact in the bake. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot. Freezing: yes, freeze baked portions for up to 2 months and thaw overnight in the fridge. Dietary swap: use low-fat sour cream or Greek yogurt for a lighter version (texture stays creamy).