Description
Creamy from-scratch chicken and broccoli casserole made without canned soup. Easy comfort food for busy family dinners.
Ingredients
Scale
- 2–3 cups cooked chicken (cubed or shredded)
- 16 oz bag frozen broccoli pieces (about 3 cups)
- 6 tbsp salted butter
- 2 tbsp all purpose flour
- 2 1/4 cups milk
- 1/2 cup water
- 2 tbsp chicken bouillon powder
- 1 cup shredded cheese (Mexican blend or cheddar)
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 cups crushed crackers (Club or Ritz work great)
- 4 tbsp salted butter (melted)
Instructions
- Place frozen broccoli in a colander and allow it to partially thaw for about 30 minutes.
- In a large dutch oven over low to medium heat, melt 6 tablespoons butter. Whisk in the flour and cook for 1 to 3 minutes until smooth and lightly cooked.
- Slowly whisk in the milk, water, and chicken bouillon powder. Cook for about 5 minutes, whisking frequently, until slightly thickened.
- Remove from heat. Stir in shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Stir the cooked chicken and broccoli into the sauce until evenly coated.
- In a small bowl, mix crushed crackers with melted butter until evenly combined.
- Sprinkle the cracker topping evenly over the casserole. Cover with the lid and bake at 375°F for 25 minutes.
- Remove the lid and bake for an additional 10 to 15 minutes until the topping is golden and the casserole is bubbling.
- Allow to rest for 5 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 534 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 120 mg
Keywords: Chicken Broccoli Casserole