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Plated 30 minute chicken and broccoli casserole on a vintage-style plate, creamy and topped with melted cheddar cheese.

30-Minute Chicken and Broccoli Casserole

A creamy, cheesy chicken and broccoli casserole for busy nights: cubed cooked chicken and blanched broccoli in a cheddar, sour cream and cream-of-chicken sauce, topped with more cheddar and baked at 400°F until bubbling.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked chicken rotisserie or grilled, cubed
  • 3 cups broccoli florets about 2 large heads
  • 1 1/2 cups shredded cheddar cheese divided
  • 1/2 cup 2% milk
  • 2/3 cup light sour cream
  • 10.5 oz cream of chicken soup 1 can, MSG-free
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon kosher salt

Method
 

  1. Cut the cooked chicken into bite-sized cubes (to cook your own, flatten breasts, season, and pan-fry 5-6 minutes per side).
  2. Heat the oven to 400°F. Boil the broccoli 2-3 minutes, just until it begins to turn tender, and drain.
  3. Whisk 1 cup of the cheddar with the milk, sour cream, cream of chicken soup, garlic powder, onion powder, dry mustard, pepper and salt until smooth.
  4. Stir the chicken and broccoli into the sauce until evenly coated.
  5. Spread into a 13x9 pan, smooth the top and sprinkle with the remaining 1/2 cup cheddar.
  6. Bake about 20 minutes until the cheese melts and the edges bubble. Cool a few minutes before serving, on its own or over rice or noodles.

Notes

Swap the canned soup for your own cream sauce if you prefer.