Chicken and Broccoli Bake

This Chicken and Broccoli Bake is a comforting, creamy delight! Packed with tender chicken and veggies, it’s the perfect family meal.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: Comfort Food, Easy, Family Friendly

Servings: 4 servings

4 pieces chicken breast halves (about 2-3 cups cooked chicken if you already have some)
1.5 pounds broccoli florets (cooked until tender crisp)
1 can cream of chicken soup (10.5-oz)
0.5 cup milk
0.25 cup mayonnaise
0.25 cup salad dressing (like Miracle Whip)
1 cup grated cheddar cheese
1 teaspoon lemon juice
0.5 cup bread crumbs
0.25 cup grated Parmesan cheese
2 tablespoons butter (cut into small pieces)

Step 1: Preheat your oven to 350°F (175°C) to ensure even cooking.
Step 2: In a large pot, bring water to a boil. Add the broccoli florets and cook until tender-crisp, about 3-4 minutes. Drain and set aside.
Step 3: Season chicken breasts with salt and pepper, then cook in a skillet over medium heat until no longer pink, about 6-7 minutes per side. Shred into bite-sized pieces.
Step 4: In a large mixing bowl, combine cream of chicken soup, milk, mayonnaise, salad dressing, lemon juice, and half of the cheddar cheese. Mix until smooth.
Step 5: Add cooked chicken and broccoli to the bowl with the sauce. Stir gently until well coated.
Step 6: Pour the mixture into a greased 9x13 baking dish and spread evenly.
Step 7: Sprinkle remaining cheddar cheese, followed by bread crumbs and Parmesan cheese. Dot with butter pieces.
Step 8: Bake for 25-30 minutes until the top is golden brown and cheese is bubbly.
Step 9: Let cool for a few minutes before serving. Enjoy!

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
This dish freezes well; wrap tightly in plastic wrap and foil before freezing for up to 3 months.
To reheat, bake in a 350°F oven until heated through, about 20-25 minutes if thawed.