30-Minute Cheesy Chicken Broccoli Casserole
A creamy, cheesy, and incredibly satisfying casserole loaded with tender chicken and broccoli. Ready in just 30 minutes with minimal cleanup, it's the perfect solution for a hectic evening.
Equipment
- Large oven-safe skillet (12-inch)
- Cutting board and chef's knife
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Microwave-safe bowl (for broccoli)
Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 4 cups fresh broccoli florets about 1 large head, cut into bite-sized pieces
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream full-fat recommended for best texture
- 1/2 cup chicken broth
- 1 tbsp Dijon mustard
- 2 cups shredded cheddar cheese divided, sharp or medium
- 1 cup French fried onions or crushed buttery crackers for topping
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, dried thyme, 1/2 tsp salt, and 1/4 tsp pepper. Heat a large, oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook for 5-6 minutes, stirring occasionally, until just cooked through and lightly browned. Transfer to a clean plate.
- While the chicken cooks, place the broccoli florets in a microwave-safe bowl with 2 tablespoons of water. Cover with a damp paper towel and microwave on high for 3-4 minutes, until bright green and tender-crisp. Drain thoroughly. This par-cooking step is my secret for perfect broccoli texture without watering down the sauce.
- In the same skillet (no need to wash it), reduce heat to medium-low. Add the cream of chicken soup, sour cream, chicken broth, Dijon mustard, remaining 1/2 tsp salt, and 1/4 tsp pepper. Whisk until smooth and just warmed through, about 2 minutes. Remove from heat.
- Stir in the cooked chicken, par-cooked broccoli, and 1 1/2 cups of the shredded cheddar cheese. Mix gently until everything is evenly coated in the creamy sauce. Smooth the top with a spatula.
- Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top, followed by the French fried onions. Bake in the preheated oven for 15-18 minutes, until the casserole is bubbling vigorously around the edges and the topping is golden brown. Let it rest for 5 minutes before serving to allow the sauce to thicken slightly.
Notes
Chef's Tips:
• For a smoother sauce, let the soup and sour cream sit at room temperature for 15 minutes before mixing.
• Avoid overcooking the chicken in the first step, as it will finish cooking in the oven.
• Serve with a simple green salad or crusty bread to soak up the sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F before adding to sauce.
• Refrigerate leftovers within 2 hours of cooking.