Ingredients
- For the Casserole:
- Chicken: 4 cups cooked and shredded chicken (about 2 large chicken breasts, or a whole rotisserie chicken)
- Broccoli: 5 cups fresh broccoli florets (about 1 large head of broccoli)
- Cream Cheese: 8 oz (226g) full-fat cream cheese, softened to room temperature
- Heavy Whipping Cream: ½ cup
- Chicken Broth: ¼ cup (or reserved water from steaming broccoli)
- Cheddar Cheese: 2 cups shredded sharp cheddar cheese, divided
- Parmesan Cheese: ¼ cup grated Parmesan cheese
- Garlic: 2 cloves, minced (or 1 teaspoon garlic powder)
- Onion Powder: 1 teaspoon
- Smoked Paprika: ½ teaspoon
- Salt: ½ teaspoon (or to taste)
- Black Pepper: ¼ teaspoon (or to taste)
- Optional for Garnish:
- Freshly chopped chives or parsley
- Crumbled cooked bacon
Instructions
- Preheat and Prepare: First, preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with butter or non-stick spray. This will prevent the cheese from sticking and make cleanup a breeze.
- Prepare the Broccoli: You have two options for the broccoli. You can either steam it for 3-4 minutes until it’s tender-crisp or blanch it in boiling water for 2 minutes. The goal is to slightly cook it, but not turn it to mush. It will continue to cook in the oven. Once cooked, drain it thoroughly. Pro Tip: Pat the broccoli dry with paper towels to remove as much excess moisture as possible. A watery casserole is the enemy of a creamy texture.
- Create the Creamy Sauce: In a large mixing bowl, combine the softened cream cheese, heavy whipping cream, and chicken broth. Use a whisk or an electric hand mixer to beat the ingredients together until the sauce is smooth and free of lumps. This is the most crucial step for achieving that signature creamy base. Make sure your cream cheese is truly at room temperature to avoid a lumpy sauce.
- Add Seasonings and Cheese: Whisk the minced garlic, onion powder, smoked paprika, salt, and pepper into the cream cheese mixture. Once the seasonings are fully incorporated, stir in 1 ½ cups of the shredded cheddar cheese and all of the grated Parmesan cheese. Reserve the remaining ½ cup of cheddar for the topping. Continue to mix until the cheese is evenly distributed throughout the sauce.
- Combine All Ingredients: To the bowl with the cream sauce, add your cooked, shredded chicken and the prepared broccoli florets. Use a spatula to gently fold everything together, taking care not to break up the broccoli too much. Ensure every piece of chicken and broccoli is generously coated in the cheesy, creamy sauce.
- Assemble the Casserole: Pour the mixture into your prepared 9×13 inch casserole dish. Use the spatula to spread it into an even layer.
- Top and Bake: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the casserole. For an extra savory crunch, you can also add crumbled bacon at this stage.
- Bake to Perfection: Place the casserole dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the sauce is hot and bubbly around the edges and the cheesy topping is melted and turning a beautiful golden brown.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set up slightly, making it easier to serve clean portions. Garnish with fresh chives or parsley if desired, and enjoy!
Nutrition
- Serving Size: One Normal Portion
- Calories: 485 kcal