Chicken and Broccoli Casserole is so creamy and comforting! Topped with a layer of crispy, buttery bread crumbs, this casserole is a dinnertime favorite!
Ingredients
Scale
- 1 pound cooked chicken, shredded
- 2 cups cooked, chopped broccoli
- 8 ounces bowtie pasta, cooked
- (2) 10.5 ounce cans condensed cream of chicken soup
- 2 cups three-cheese blend or triple cheddar shredded cheese (can substitute all cheddar)
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- Fresh black pepper to taste (we like a lot in this recipe!)
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 2 1/2 cups panko breadcrumbs (we used whole wheat for a darker brown color)
Instructions
- Preheat the oven to 400 degrees.
- Add the chicken, broccoli, pasta, condensed soup, 1 cup of the cheese, sour cream, salt, pepper and garlic powder to a large bowl. Mix together to combine.
- Add the butter to a skillet over medium heat. Once the butter has melted, add the bread crumbs and stir to coat. Cook until golden brown and then remove from the heat.
- Pour the filling into a 9″ x 13″ baking dish. Top with with remaining 1 cup of cheese and then add the toasted bread crumbs.
- Bake for 25-30 minutes, until the center of the casserole is warm.
Recipe Notes
If the breadcrumbs start to get too dark on top of the casserole, you can cover it with foil while baking.
- Category: Dinner
- Method: Oven
- Cuisine: American
