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Million Dollar Chicken & Broccoli Casserole - Creamy, Cozy, Crowd-Pleasing Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked chicken, shredded or diced (rotisserie works great)
  • 4 cups broccoli florets (fresh or frozen; cut into bite-size pieces)
  • 8 oz cream cheese, softened
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
  • 1 1/2 cups shredded cheddar cheese (divided)
  • 1/2 cup grated Parmesan
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup crushed buttery crackers (like Ritz) or panko bread crumbs
  • 3 tablespoons melted butter
  • Cooking spray for the baking dish

Method
 

  1. Heat the oven: Preheat to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Prep the broccoli: If using fresh, steam or blanch for 2–3 minutes until bright green and crisp-tender. If using frozen, thaw and pat dry. Excess moisture can make the casserole watery.
  3. Make the “million dollar” sauce: In a large bowl, beat together cream cheese, sour cream, and cream of chicken soup until smooth. Stir in garlic, onion powder, paprika, thyme, salt, and pepper.
  4. Add the cheese: Mix in 1 cup cheddar and all the Parmesan. Reserve the remaining 1/2 cup cheddar for topping.
  5. Combine: Fold in chicken and broccoli until evenly coated. Taste and adjust seasoning.
  6. Assemble: Spread mixture into the baking dish. Sprinkle with remaining cheddar.
  7. Make the topping: Toss crushed crackers (or panko) with melted butter. Scatter evenly over the casserole.
  8. Bake: 25–30 minutes, until hot and bubbling at the edges and the top is golden.
  9. Rest and serve: Let it sit 5–10 minutes to set. Serve with rice, buttered noodles, or a crisp salad.