Ingredients
Units
Scale
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works great!)
- 2 cups steamed broccoli florets
- 4 oz cream cheese, softened
- 1/2 cup sour cream (or plain Greek yogurt)
- 1/2 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (optional)
- Salt and black pepper, to taste
- 1/2 cup shredded mozzarella (for topping)
- Fresh parsley (for garnish, optional)
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly grease an 8×8-inch baking dish or similar-sized casserole dish.
2. Make the Sauce
- In a large bowl, combine cream cheese, sour cream, mayonnaise, garlic powder, onion powder, paprika, salt, and pepper. Mix until smooth.
- Stir in cheddar cheese and Parmesan cheese.
3. Assemble the Casserole
- Fold in the chicken and steamed broccoli, mixing until evenly coated.
- Spread mixture evenly into the prepared baking dish.
- Sprinkle mozzarella cheese over the top.
4. Bake
- Bake uncovered for 25–30 minutes, or until hot and bubbly with a golden top.
- Let sit for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Add-ins: Try chopped spinach, sautéed mushrooms, or cauliflower for extra veggies.
- Make it spicy: Add a dash of hot sauce or red pepper flakes.
- Meal prep: Keeps well in the fridge for up to 4 days and freezes beautifully.