Creamy Chicken & Broccoli Casserole (No Fuss)
This creamy chicken and broccoli casserole combines tender chicken with steamed broccoli in a rich cheese sauce, topped with buttery Ritz crackers. Complete comfort food in one dish!
Equipment
- 9x13-inch baking dish
- - Large pot
- Medium saucepan
- Whisk
- Steamer basket
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 4 cups broccoli florets
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2½ cups whole milk
- 8 ounces cream cheese softened
- 1½ cups shredded cheddar cheese
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- 1 sleeve Ritz crackers crushed
- 3 tablespoons butter melted
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook chicken breasts in boiling salted water for 15-18 minutes until 165°F. Cool and shred.
- Steam broccoli until tender-crisp, 5-6 minutes. Drain well and pat dry.
- Preheat oven to 350°F. Grease 9x13-inch baking dish.
- Melt 4 tablespoons butter in saucepan. Whisk in flour, cook 1-2 minutes.
- Gradually add milk while whisking. Cook 4-5 minutes until thickened.
- Add cream cheese, cheddar, garlic salt, pepper, and onion powder. Whisk until smooth.
- Spread broccoli in baking dish. Top with shredded chicken.
- Pour cream sauce over chicken and broccoli.
- Mix crushed crackers, melted butter, and Parmesan. Sprinkle over casserole.
- Bake 30-35 minutes until bubbling and golden brown.
- Let rest 10 minutes before serving.
Notes
Use rotisserie chicken to save 20 minutes.
Dry broccoli thoroughly to prevent watery casserole.
Can assemble 24 hours ahead and refrigerate.
Freezes well up to 2 months.
Leftovers keep 4 days refrigerated. Servings: 8
Calories: 445
Protein: 30g
Dry broccoli thoroughly to prevent watery casserole.
Can assemble 24 hours ahead and refrigerate.
Freezes well up to 2 months.
Leftovers keep 4 days refrigerated. Servings: 8
Calories: 445
Protein: 30g