Ingredients:

  • 3 cups (450g) cooked chicken breast, cubed or shredded
  • 4 cups (350g) broccoli florets, cut into bite-sized pieces
  • 1 can (10.5 oz / 298g) condensed cream of chicken soup
  • 1/2 cup (120g) sour cream
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/2 tsp (2.5g) garlic powder
  • 1/4 tsp (1.2g) salt
  • 1/4 tsp (1.2g) black pepper
  • 1 cup (40g) crushed buttery crackers
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Steam the broccoli florets in a steamer basket over boiling water for 3 minutes, or microwave with 1 tbsp water for 2-3 minutes until fork-tender but not soft. Drain thoroughly.
  2. Preheat the oven to 375°F (190°C) and grease a 9x13 inch baking dish with non-stick spray.
  3. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, garlic powder, salt, and pepper until smooth.
  4. Gently fold in the cubed chicken, steamed broccoli, and 1 cup (112g) of the shredded cheddar cheese until evenly coated.
  5. Spread the chicken and broccoli mixture evenly into the prepared baking dish.
  6. Sprinkle the remaining 1 cup (112g) of shredded cheddar cheese over the top of the mixture.
  7. In a small bowl, toss crushed buttery crackers with melted butter and sprinkle evenly over the cheese layer.
  8. Bake in the preheated oven for 25 minutes or until the topping is golden brown and the casserole is bubbling.