Chicken Broccoli Casserole

This Chicken Broccoli Casserole is the perfect 30-minute meal for busy families. The chicken and broccoli remain tender while the Ritz crust gets crispy and golden.

Prep Time3

Bake Time27

Total Time30

Servings:

Calories: 487kcal

Author: Karin and Ken

Ingredients

1 ½ cups sour cream
10.5 ounce condensed cream of chicken soup
3 green onion stalks finely chopped
½ teaspoon ground black pepper
½ teaspoon garlic powder
4 cups chicken cooked and diced (or shredded)
2 ½ cups broccoli florets cooked until tender

Topping

8 ounces Ritz crackers crushed
½ cup salted butter or 1 stick, melted
1 teaspoon dried parsley

Optional Add-Ins

½-¾ cup cheese shredded
2-4 tablespooons Parmesan Cheese shredded or grated

Instructions

Preheat oven to 350F and prepare a 2.5-quart casserole dish with non-stick spray.
In a large bowl, mix sour cream, cream of chicken soup, green onions, black pepper and garlic powder.
Stir in diced chicken and broccoli. Mix until fully coated. Add to prepared baking dish and spread evenly.
In another bowl, combine Ritz crackers with melted butter and dried parsley. Add cheese or cheeses in the bowl too if using. Sprinkle over casserole.
Bake about 25 minutes until bubbling and topping is golden.

Notes

Cook the broccoli just until it’s tender-crisp, not soft. It will continue to cook in the oven, so overcooking it beforehand can cause it to turn mushy.
You can make this casserole up to 2 days ahead and store it covered in the refrigerator. Wait to add the topping until just before baking, and plan to increase the bake time by 5–10 minutes if you’re cooking it straight from the fridge.

Nutrition