Chicken and Broccoli Casserole

Chicken and Broccoli Casserole from

When I was a little girl, one of my favorite dishes my mom made was Chicken and Broccoli Casserole. I’m sure that at the time I picked out all the broccoli, but even so I loved this casserole almost better than anything she cooked. It’s still one of my favorite dishes, though I’d kind of forgotten about it. I had some leftover boiled chicken and just bought a big bag of broccoli at Cosco this wek, so now seemed like a good time to revive this family favorite.

Chicken and Broccoli Casserole from

To make Chicken and Broccoli Casserole, you’ll need:

  • 5-6 boneless, skinless chicken breasts, cooked and diced or shredded
  • 4 cups chopped broccoli
  • 8oz block of cheddar cheese, grated
  • 2/3 cup grated parmesan cheese
  • 1/2 cup seasoned bread crumbs
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 tablespoon house seasoning (or 1 teaspoon each of salt, pepper, and garlic powder)
  • 1 teaspoon lemon juice

Chicken and Broccoli Casserole from

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, stir together chicken soup, sour cream, and mayonnaise.
  3. Add house seasoning and lemon and mix well.
  4. Stir in diced or shredded chicken and mic well.
  5. Add broccoli and stir to incorporate.
  6. Pour into 9″x13″ baking dish that has been sprayed with cooking spray.
  7. Bake for 30 minutes.
  8. Remove from oven and top with parmesan cheese and bread crumbs, and return to oven.
  9. Bake another 30 minutes or until bubbly.

Serve and enjoy!

[yumprint-recipe id=’67’]

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