Chicken Broccoli and Cheddar Casserole Recipe

Chicken: Cooked and shredded, this forms the protein base of the casserole.

Broccoli: Steamed florets add a nutritious and colorful element to the dish.

Cheddar cheese: Shredded cheese that melts beautifully, providing a rich and creamy texture.

Cream of chicken soup: A canned soup that serves as the creamy base for the casserole.

Milk: Helps to thin out the soup and create a smoother sauce.

Garlic powder: Adds a subtle garlic flavor to the dish.

Onion powder: Enhances the overall flavor with a hint of onion.

Salt: Used to season the dish to taste.

Pepper: Adds a touch of heat and seasoning.

When preparing the broccoli, make sure to steam it just until it is tender-crisp. Overcooking the broccoli can result in a mushy texture that won't hold up well in the casserole. To achieve the perfect texture, steam the broccoli for about 3-4 minutes and then immediately transfer it to an ice bath to stop the cooking process. This will help maintain its vibrant green color and slight crunch, adding a delightful contrast to the creamy chicken and cheddar cheese mixture.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu provides a good source of protein and can absorb the flavors of the dish.

• steamed broccoli florets - Substitute with cauliflower florets: Cauliflower has a similar texture and can be steamed in the same way as broccoli.

• steamed broccoli florets - Substitute with green beans: Green beans offer a different texture but still provide a green vegetable component to the casserole.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that can complement the dish.

• cheddar cheese - Substitute with gouda cheese: Gouda has a creamy texture and a slightly sweet flavor that can add a unique twist to the casserole.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup provides a similar creamy base with a different flavor profile.

• cream of chicken soup - Substitute with homemade white sauce: A homemade white sauce made with butter, flour, and milk can replace the canned soup for a fresher taste.

• milk - Substitute with heavy cream: Heavy cream will make the casserole richer and creamier.

• milk - Substitute with unsweetened almond milk: For a dairy-free option, unsweetened almond milk can be used without altering the flavor significantly.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more robust and aromatic flavor.

• onion powder - Substitute with fresh onion: Fresh onion can add a more pronounced and natural onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor and can add a subtle heat without altering the color of the dish.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chicken broccoli and cheddar casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with aluminum foil or plastic wrap.
• Store the casserole in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.
• For longer storage, you can freeze the casserole. Wrap it tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn.
• Label the wrapped casserole with the date and contents. It can be stored in the freezer for up to 2-3 months.
• When ready to reheat, if frozen, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the texture of the broccoli and chicken.
• Preheat your oven to 350°F (175°C). Remove any plastic wrap and keep the aluminum foil on to cover the casserole.
• Bake the thawed casserole for about 20-25 minutes, or until heated through. If reheating from the refrigerator, it may take slightly less time.
• For a crispy top, remove the aluminum foil during the last 5-10 minutes of baking.
• Enjoy your reheated chicken broccoli and cheddar casserole as if it were freshly made!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken broccoli and cheddar casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for 20-25 minutes, or until the casserole is warmed through and bubbly.
  5. Remove the foil for the last 5 minutes to let the cheese get a bit crispy.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat in additional 30-second increments if needed.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover casserole to the skillet.
  4. Stir occasionally to prevent sticking and to ensure even heating.
  5. Heat for about 10 minutes, or until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for 10-15 minutes, checking halfway through.
  5. Remove the foil for the last 3-5 minutes to let the cheese get crispy.

• Slow Cooker Method:

  1. Transfer the leftover casserole to the slow cooker.
  2. Set the slow cooker to low heat.
  3. Cover and heat for 1-2 hours, or until the casserole is warmed through.
  4. Stir occasionally to ensure even heating.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Large mixing bowl: Essential for combining the cooked chicken, steamed broccoli, and shredded cheddar cheese.

• Separate bowl: Needed to mix together the cream of chicken soup, milk, garlic powder, and onion powder.

• Greased baking dish: Used to transfer the combined mixture into, ensuring the casserole doesn't stick while baking.

• Measuring cups: Necessary for accurately measuring the milk and other ingredients.

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and pepper.

• Wooden spoon or spatula: Ideal for stirring the mixture to ensure everything is well combined.

• Cheese grater: Needed if you are shredding the cheddar cheese from a block.

• Knife: Useful for cutting the cooked chicken into smaller, shredded pieces if not pre-shredded.

• Cutting board: Provides a safe surface for cutting the cooked chicken.

• Steamer or pot with steamer basket: Used to steam the broccoli florets before combining them with the other ingredients.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken from the store. Simply shred and add to the recipe.

Frozen broccoli: Opt for frozen broccoli florets that can be steamed quickly in the microwave.

Pre-shredded cheese: Buy pre-shredded cheddar cheese to eliminate the need for grating.

One-pot cooking: Mix all ingredients in one bowl to reduce cleanup time.

Microwave soup mixture: Warm the cream of chicken soup and milk in the microwave for easier mixing.