Description

This Healthier Broccoli Chicken Casserole is a comforting and nutritious dish that combines tender shredded chicken, fresh broccoli, creamy mushroom soup, and cheddar cheese, topped with a crispy breadcrumb crust. Perfect for a wholesome family meal ready in just 45 minutes.

Ingredients

Main Ingredients

2 cups cooked chicken, shredded
4 cups fresh broccoli, chopped
1 can cream of mushroom soup (use a lighter version for a healthier option)
1/2 cup mayonnaise
1/2 cup milk
1 cup shredded cheddar cheese

Topping

1/2 cup breadcrumbs
2 tablespoons butter, melted

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for evenly 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. Mix thoroughly until all ingredients are well incorporated.
Prepare Casserole Dish: Grease a 9×13-inch baking dish lightly with butter or cooking spray. Spread the chicken and broccoli mixture evenly into the dish.
Prepare Topping: In a small bowl, mix together the breadcrumbs and melted butter until the crumbs are coated evenly.
Top the Casserole: Sprinkle the breadcrumb mixture evenly over the surface of the casserole, creating a crunchy topping.
Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the casserole is bubbly and the breadcrumbs have turned golden brown.
Serve: Remove from oven and let cool slightly. Serve hot and enjoy your nutritious and hearty broccoli chicken casserole.

Notes

Use light or reduced-fat cream of mushroom soup and mayonnaise for a healthier variation.
Fresh broccoli can be lightly steamed before mixing to soften it slightly, if desired.
To add extra flavor, consider mixing in minced garlic or onions into the main mixture before baking.
For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
This casserole can be refrigerated overnight and baked the next day, just increase baking time by 10-15 minutes if cold from the fridge.