Broccoli Chicken Casserole

This creamy, cheesy, Broccoli Chicken Casserole is so simple to make and so filling.

Course Main Course

Cuisine American

Prep Time 8

Cook Time 35

Total Time 43

Servings servings

Calories 590kcal

3 cups small-diced cooked chicken
12 ounces frozen broccoli florets, defrosted
10.5 ounce can condensed cheddar cheese soup (I recommend low sodium for salt sensitivities)
10.5 ounce can condensed cream of chicken soup (I recommend low sodium - see notes below)
¼ cup mayonnaise
¼ cup milk
8 ounces bag shredded cheddar cheese (2 cups, divided use)
1 ½ cups crushed Ritz crackers
¼ cup unsalted butter, melted
dried parsley (for garnish, optional)

Preheat the oven to 375°F. Spray an 11x7-inch baking dish with cooking spray and set aside.
In a large bowl, add 3 cups small-diced cooked chicken, 12 ounces frozen broccoli florets, defrosted, 10.5 ounce can condensed cheddar cheese soup, 10.5 ounce can condensed cream of chicken soup, 1/4 cup mayonnaise, 1/4 cup milk and half of the shredded cheddar cheese.
Stir to combine and add the mixture to the prepared baking dish.
Add the remaining half of the shredded cheddar cheese on top.
Place 1 1/2 cups crushed Ritz crackers into a zippered plastic bag and add 1/4 cup unsalted butter, melted. Close the bag and toss it around so the crumbs are coated in the butter.
Evenly sprinkle the topping all over the casserole.
Bake for 30-35 minutes until bubbly and golden brown. Garnish with dried parsley , if using, and serve.

I prefer frozen broccoli over fresh for this recipe.
I recommend low sodium for cream of chicken and cheddar cheese soup for anyone that is sensitive to salt. You can always add salt to suit your tastes.
Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.