Ingredients:
- 2 cups shredded chicken (cooked)
- 2 cups broccoli florets (steamed)
- 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.
