Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound
- Broccoli florets: 1 pound
- Condensed cream of chicken soup: 1 can (10.75 ounces)
- Sour cream: 1/2 cup
- Cheddar cheese, shredded: 1 cup
- Parmesan cheese, grated: 1/2 cup
- Breadcrumbs: 1/2 cup
- Butter, melted: 1/4 cup
- Seasonings: salt, pepper, paprika, thyme, to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut the chicken breasts into bite-sized pieces and season with salt, pepper, paprika, and thyme.
- Blanch the broccoli florets in boiling water for 2-3 minutes, or until tender-crisp. Drain and set aside.
- In a large bowl, whisk together the cream of chicken soup and sour cream. Stir in the chicken, broccoli, cheddar cheese, and Parmesan cheese.
- Pour the mixture into a greased 8x8-inch baking dish.
- In a separate bowl, combine the breadcrumbs and melted butter. Sprinkle over the casserole.
- Bake for 30-35 minutes, or until bubbly and the topping is golden brown.
Nutritional Information:
Per serving (1/8 of the casserole):
- Calories: 360
- Fat: 18 grams
- Protein: 26 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Rich and creamy
- Satisfying and comforting
- Perfect for a quick and easy meal
- Kid-friendly
User Comments:
- "This casserole is so easy to make and always a crowd-pleaser."
- "I love that I can make it ahead of time for a busy weeknight."
- "The chicken is juicy and tender, and the broccoli adds a nice crunch."
- "I add a bit of extra cheddar cheese to the topping for an even more decadent flavor."
- "This casserole is a staple in our house, and I always get compliments on it."
Special Precautions and Tips:
- If you don't have broccoli florets, you can substitute frozen chopped broccoli or asparagus.
- To make this more of a decadent meal, serve with a side of mashed potatoes or roasted vegetables.
- This casserole can be stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
