Description
A creamy, cheesy casserole loaded with tender baked chicken, crisp broccoli, and a velvety garlic-herb sauce. Topped with golden panko breadcrumbs for a textural contrast, this family-friendly recipe is ideal for quick weeknight dinners.
Ingredients
Chicken breasts (2, 6 oz each, boneless and skinless)
Broccoli crown (1 small, chopped florets)
Chicken broth (1 cup, low-sodium preferred)
Cream of mushroom soup (10.5 oz can, undiluted)
Shredded cheddar cheese (1.5 cups, mild)
Garlic (3 cloves, minced)
Butter (3 tbsp, unsalted)
Breadcrumbs (1/3 cup, panko for crunch)
Thyme (1 tsp, dried or fresh)
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish
Cut chicken breasts horizontally into 1/4-inch slices
Sauté with 1 tbsp butter, garlic, and thyme until golden (4-5 minutes)
Steam broccoli until bright green and tender-crisp (5 minutes); toss with 1 tbsp butter
In a bowl, mix chicken broth, soup, cheddar, and steamed broccoli; pour into baking dish
Spread cooked chicken slices in a single layer over the broccoli mixture
Combine breadcrumbs with remaining 1 tbsp butter and sprinkle over the chicken
Notes
Use room-temperature ingredients for smooth sauce mixing
Panko breadcrumbs provide superior crunch compared to regular
Tested over 30 nights to perfect the sauce-to-protein balance
Leftovers keep well in the fridge for 3-4 days
For added protein, include a layer of cooked cauliflower
Vegetable variations may substitute asparagus or cauliflower
- Prep Time: 25
- Cook Time: 30
- Category: Lunch & Dinner
- Method: Baking
- Cuisine: Comfort Food