Comfort Food! Ooey gooey cheese with loads of savory chicken, creamy sauce and hearty broccoli, topped with a crunchy buttery cracker crumb. Not only is this recipe super easy to make but using a rotisserie chicken you get even more flavor without the extra work. Either way you decide to make this recipe you will not be disappointed. I like the rotisserie chicken because I found that the chicken is more tender when cooked this way and the flavor is incredible.
I also love these types of recipes because you can change the amounts of ingredients and it’s very forgivable, unlike baking where you need to be exact. Adding more cheese or more crumb topping will only make it more satisfying!! You just can’t ruin this recipe. Chicken & Broccoli Casserole is a winter winner hands down. I usually serve the rice as a side dish but many put some rice in and bake it in with the broccoli. I would add more cheese and sauce if you added it to the recipe just in case it absorbed too much of the sauce.
You can add more seasoning as you’re making the sauce, I taste it as i’m making the sauce and sometimes add a little more worcestershire sauce or lemon juice, sometimes my dang taste buds are all over the place and you gotta do what you gotta do!
I think you are gonna love this lovely comfort food casserole this winter! Drop us a line and let us know what your thoughts are and if you made any changes we would love to try!! Chicken & Broccoli Casserole is going to be a staple on the table, even my grandbabies love it…most likely its the cheese and chicken not the broccoli but you gotta sneak it in wherever you can, am I right?
Ingredients & Preparation
The Usual Suspects:
- 2 Chicken breasts, cubed and sautéed (I use a rotisserie chicken and it gives amazing flavor)
- 2 tbsp oil
- Salt and pepper
- 1 tbsp minced garlic
- ½ tsp celery salt
- 1 tsp creole seasoning
- 2 cups broccoli florets, steamed
- 2 tbsp butter
- 1 can Cream of Chicken soup
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 1 ½ tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 cup cracker crumbs, seasoned (optional)
The Plan:
- Cut up chicken into 1-inch cubes and add salt, pepper and garlic. Toss and spread seasonings evenly.
- Add oil to pan and turn, medium/high heat then and add chicken. Cook until no longer pink. Using a slotted spoon, remove chicken to paper towels and drain off oil.
- Steam broccoli florets until crisp tender. Do not overcook. Drain water.
- In a medium saucepan make the cheese sauce. Add the cream of chicken soup and cheese together over medium/ low heat. As the cheese begins to melt and mix with the soup, add the Worcestershire sauce and lemon juice. Mix well and let come to a slight bubble.
- Melt butter in a small saucepan or microwave. Crumble crackers in a medium mixing bowl and pour melted butter over crackers and gently toss.
- In a buttered casserole dish, place the broccoli in the bottom, then add the chicken over the top of the broccoli.
- Pour the cheese sauce over the top and using a spoon spread the cheese over the top and gently lift the broccoli to get the cheese down to the bottom a little. No need to worry about that too much as it bakes in the oven the cheese will melt down through the casserole.
- Spread the crackers over the top and dollop a little more butter more good measure.
- Bake at 350 degrees for 30 to 40 minutes or until browned and bubbly.
Chicken & Broccoli Casserole
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Loading...Ingredients
- 2 Chicken breasts, cubed and sautéed
- 2 tbsp oil
- Salt and pepper
- 1 tbsp minced garlic
- ½ tsp celery salt
- 1 tsp creole seasoning
- 2 cups broccoli florets, steamed
- 2 tbsp butter
- 1 can Cream of Chicken soup
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- 1 ½ tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 cup cracker crumbs, seasoned (optional)
Instructions
Cut up chicken into 1-inch cubes and add salt, pepper and garlic. Toss and spread seasonings evenly.
Add oil to pan and turn, medium/high heat then and add chicken. Cook until no longer pink. Using a slotted spoon, remove chicken to paper towels and drain off oil.
Steam broccoli florets until crisp tender. Do not overcook. Drain water.
In a medium saucepan make the cheese sauce. Add the cream of chicken soup and cheese together over medium/ low heat. As the cheese begins to melt and mix with the soup, add the Worcestershire sauce and lemon juice. Mix well and let come to a slight bubble.
Melt butter in a small saucepan or microwave. Crumble crackers in a medium mixing bowl and pour melted butter over crackers and gently toss.
In a buttered casserole dish, place the broccoli in the bottom, then add the chicken over the top of the broccoli.
Pour the cheese sauce over the top and using a spoon spread the cheese over the top and gently lift the broccoli to get the cheese down to the bottom a little. No need to worry about that too much as it bakes in the oven the cheese will melt down through the casserole.
Spread the crackers over the top and dollop a little more butter more good measure.
Bake at 350 degrees for 30 to 40 minutes or until browned and bubbly.
Notes
Make in individual serving trivets for smaller portions or for company. Divide equally between two medium or four small trivets.
