Prep time: 15 mins | Bake time: 25–30 mins | Servings: 6
Ingredients
- The Filling:
- 3 cups cooked chicken breast, shredded or cubed.
- 4 cups fresh or frozen broccoli florets, lightly steamed.
- The Creamy Sauce:
- 1 can (10.5 oz) cream of chicken or cream of mushroom soup.
- 1/2 cup sour cream or Greek yogurt.
- 1 tsp garlic powder and 1/2 tsp black pepper.
- The Cheese: 2 cups shredded sharp Cheddar cheese.
- The Topping:
- 1 cup crushed Ritz crackers or breadcrumbs.
- 2 tbsp unsalted butter, melted.
- Garnish: Freshly chopped parsley or chives.
Instructions
- Prep: Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- Mix: In a large bowl, whisk together the soup, sour cream, garlic powder, and pepper until smooth.
- Combine: Fold in the cooked chicken, steamed broccoli, and 1.5 cups of the shredded cheese.
- Transfer: Pour the mixture into the prepared baking dish and spread it evenly.
- Add Topping: Sprinkle the remaining 1/2 cup of cheese over the top. Mix the crushed crackers with melted butter and scatter them across the cheese for a crunchy finish.
- Bake: Bake for 25–30 minutes until the sauce is bubbling and the cracker topping is perfectly golden brown.
- Finish: Garnish with fresh herbs and let it sit for 5 minutes before serving.