1 can cream of chicken soup (or low-fat for a lighter option)
1 cup shredded cheddar cheese
½ cup grated Parmesan cheese
1 cup sour cream or Greek yogurt
1 cup cooked pasta (optional for a heartier dish)
1 tablespoon olive oil (for greasing)
Salt and pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
Instructions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Prepare the Casserole Base
In a mixing bowl, combine the shredded chicken, steamed broccoli, cream of chicken soup, sour cream (or Greek yogurt), ½ cup of cheddar cheese, garlic powder, onion powder, and salt and pepper. Mix well until everything is fully combined.
If using pasta, add the cooked pasta to the mixture and stir in.
3. Assemble the Casserole
Grease a 9×13 baking dish with olive oil.
Spread the chicken and broccoli mixture evenly in the baking dish.
Top with the remaining cheddar cheese and sprinkle Parmesan cheese over the top.
4. Bake the Casserole
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
5. Serve
Let the casserole sit for a few minutes before serving. Serve with a side of salad or garlic bread for a complete meal.
Notes:
For added flavor, you can sprinkle a bit of crushed red pepper flakes or add some grated mozzarella cheese for extra creaminess.
This dish can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat in the oven when ready to serve.
