Creamy Broccoli Cheddar Chicken Bake

• 1 lb chicken breasts, cooked and cubed
• 2 cups fresh broccoli florets
• 1 can cream of chicken soup
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup crushed buttery crackers
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt to taste
• Pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a greased 9x13 inch baking dish, combine chicken and broccoli.
3. 3 In a medium bowl, mix soup, milk, 1 1/2 cups cheese, mayonnaise, garlic powder, and onion powder until smooth.
4. 4 Pour mixture over chicken and broccoli.
5. 5 Top with remaining cheese and crushed crackers.
6. 6 Drizzle melted butter over the top.
7. 7 Bake uncovered for 45 minutes, or until bubbly and golden brown.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• oven

Variations

• Add diced ham or bacon for extra flavor.
• Substitute cauliflower for broccoli for a low-carb option.

Substitutions

• If you're out of cream of chicken soup, use cream of mushroom soup.
• Substitute Greek yogurt for mayonnaise for a lighter option.

Pairings

• Garlic bread
• Steamed green beans

Nutrition

Tips

• Use rotisserie chicken for an even quicker meal.
• For extra crunch, toast the cracker topping in the oven for an additional 5 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake an additional 15 minutes.

Serving Suggestions

• Serve with a side of garlic bread.
• Pairs well with a crisp green salad.

FAQ