Description
This Healthier Broccoli Chicken Casserole is a comforting and nutritious meal featuring shredded chicken, fresh broccoli, and a creamy blend of mushroom soup, mayonnaise, and cheddar cheese. Topped with buttery breadcrumbs and baked to golden perfection, it’s an easy, wholesome dish perfect for family dinners.
Ingredients
Scale
Chicken and Vegetables
- 2 cups cooked chicken, shredded
- 4 cups fresh broccoli, chopped
Creamy Sauce
- 1 can cream of mushroom soup (use a lighter version if preferred)
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 cup shredded cheddar cheese
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Ingredients. In a large bowl, combine the shredded chicken, chopped broccoli, cream of mushroom soup, mayonnaise, milk, and shredded cheddar cheese. Stir thoroughly to blend all ingredients evenly.
- Prepare Baking Dish. Grease a 9×13-inch baking dish and spread the chicken and broccoli mixture evenly inside it.
- Make Topping. In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole for a crispy topping.
- Bake. Place the casserole in the preheated oven and bake for 30 minutes or until the casserole is bubbly and the breadcrumbs turn golden brown.
- Serve. Remove the casserole from the oven, let it sit briefly, then serve hot and enjoy your comforting and nutritious meal.
Notes
- For a lighter version, choose low-fat mayonnaise and reduced-fat cheddar cheese.
- Fresh broccoli is preferred, but frozen broccoli can be used; just thaw and drain excess moisture before mixing.
- You can substitute cream of mushroom soup with a homemade mushroom sauce for better control over ingredients.
- Breadcrumb topping can be replaced with crushed crackers or omitted for a gluten-free option.
- Leftovers can be refrigerated up to 3 days and reheated in the oven for best texture.
