Prep: 15 mins Cook: 35 mins Total: 50 mins Servings: 8 Yield: 1 9×13-inch casserole
“Cheesy chicken-broccoli casserole. Eat as-is or serve over mashed potatoes or rice.”
1 teaspoon unsalted butter, or as needed
2 skinless, boneless chicken breasts, cubed
3 cups finely chopped broccoli
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
1/2 cup shredded mozzarella cheese
1/2 cup sour cream
ground black pepper to taste
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9×13-inch dish.
Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
Per Serving: 265.3 calories; protein 18.3g 37% DV; carbohydrates 9.1g 3% DV; fat 17.4g 27% DV; cholesterol 55.8mg 19% DV; sodium 832.4mg 33% DV.