Weeknight Chicken Broccoli Bake
This easy weeknight chicken and broccoli bake combines tender chicken and blanched broccoli in a creamy, cheesy sauce, baked until bubbly and golden brown. It's a comforting meal perfect for a busy evening.
Equipment
- Oven
- 9x13 inch baking dish
- Large bowl
- Whisk
- Small bowl (optional)
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or diced
- 4 cups fresh broccoli florets blanched or steamed
- 1 can condensed cream of chicken soup 10.5 ounce
- 1/2 cup milk
- 1 cup shredded cheddar cheese plus extra for topping
- 1/2 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Optional Topping
- 1 cup crushed Ritz crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Mixing and Assembling
- In a large bowl, whisk together the condensed cream of chicken soup, milk, shredded cheddar cheese, mayonnaise, onion powder, and black pepper until smooth.
- Gently fold in the cooked chicken and blanched broccoli florets into the soup mixture until evenly coated.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
Optional Topping and Baking
- If using, mix the crushed Ritz crackers or breadcrumbs with the melted butter in a small bowl and sprinkle this mixture evenly over the top of the casserole.
- Bake uncovered for 25-30 minutes, or until the casserole is bubbly and the topping is golden brown.
- Remove from the oven and let it rest for 5-10 minutes before serving.
Notes
For a richer flavor, consider using full-fat mayonnaise and milk. If you prefer a crispier topping, you can toast the Ritz crackers or breadcrumbs lightly before mixing with butter. This dish is great for meal prepping; simply assemble ahead of time and bake when ready. Serve with a side salad or a crusty bread for a complete meal.