Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cooked and cubed
- 4 cups fresh broccoli florets, cut into bite-sized pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 2 cups cooked white rice (optional, for extra heartiness)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, garlic powder, onion powder, and black pepper. Stir until the mixture is smooth and well-blended.
- Fold in 1 1/2 cups of the shredded cheddar cheese into the soup mixture.
- Add the cubed chicken and broccoli florets (and cooked rice if using) to the bowl. Toss gently until everything is thoroughly coated in the creamy sauce.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole.
- In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this crunchy topping evenly over the cheese layer.
- Bake for 25 to 30 minutes, or until the sauce is bubbling and the breadcrumbs are a light golden brown.
- Remove from the oven and let it sit for 5 minutes before serving to allow the sauce to set slightly.
- Cook Time: Not specified