Chicken and broccoli casserole…one of Midwestern America’s greatest contributions to food…maybe the best of all time. But let’s be real, everyone think’s their mom’s casserole is the best one. I’m the only one telling the truth 😉
Seriously though, it’s super good and there is never any left when dinner is over, EVER. I ate this growing up all the time; It’s my ultimate comfort food dinner that takes me back to my childhood with each bite. And the best part is that it’s a huge hit nowadays too! My son always gets 2nds and tries to go for 3rds, he loves it! What’s not to love? Bubbly cheese covered breadcrumbs, roasted chicken and broccoli, and a creamy sauce wrapping around it all… yes please!
It’s in the oven right now as we speak, I’ll walk you through it. Let’s go.
Details
4
30 minutes
30-45 Minutes
350 F
Print
Ingredients
3-4 Cups Cooked Chicken
Fresh Cooked Broccoli, 1-2 Heads Depending on Size
1 Can Cream of Mushroom
1 Can of Milk (Yes, pour milk in the cream of mushroom can to measure.)
1/4 Cup Mayo
1 Cup Breadcrumbs
1 tsp Lemon Juice
1/2 tsp Curry Powder
1/2 tsp Kosher Salt
3/4 Cup Sharp Cheddar Cheese
Directions
- Pre-heat your oven to 350 F. Butter a 9×13 or an 8×8 (depending on how thick you want your casserole.
- Combine ingredients for sauce (cream of mushroom, milk, mayo, lemon juice, curry powder, and salt).
- Place the broccoli in the buttered dish, followed by the chicken. Pour sauce over the top, as evenly as possible.
- Top with breadcrumbs, then the cheese. Add more cheese on top if you feel like it! We measure cheese with the heart.
- Bake in pre-heated oven for 30-45 minutes, until the sauce is bubbly and cheese is golden and well melted.
If you have leftovers for some reason (we never do!), you can store it in an airtight container in the fridge for 3-4 days. It can be re-heated in the microwave or the oven, both work well.