Quick Broccoli Cheese Chicken Casserole

Quick Broccoli Cheese Chicken Casserole

This Quick Broccoli Cheese Chicken Casserole is pure comfort in a baking dish, combining tender chicken, creamy sauce, and melted cheese for an easy, delicious weeknight meal.

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Prep Time 5

Cook Time 30

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 333

Ingredients Method Notes

Ingredients

Main Ingredients

4 cups cubed cooked chicken Use tender cooked chicken, such as rotisserie or leftover baked chicken.
3 cups frozen broccoli cuts, thawed Thaw and pat dry to avoid excess moisture.
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted This provides the creamy base for the casserole.
1 cup sour cream For a lighter option, you can replace with Greek yogurt.
1 tablespoon lemon juice Adds a subtle tang to the dish.
1/2 cup shredded cheddar cheese Also consider Monterey Jack or Colby Jack for a milder flavor.

Method

Preparation

Grease a 2-quart baking dish to prevent sticking.
Layer the cubed chicken in the bottom of the dish, followed by the thawed broccoli.
In a bowl, stir together the condensed cream of mushroom soup, sour cream, and lemon juice until smooth. Spread this mixture over the broccoli.
Sprinkle shredded cheddar cheese evenly over the top.
Bake uncovered at 350°F for 30-35 minutes, until bubbly and the cheese is melted.

Notes

This casserole pairs well with a crisp green salad, buttered rolls, or rice. For storage, refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat with a splash of milk or broth if necessary.