Classic Chicken and Broccoli Casserole with Crispy Cracker Topping

How to Make Classic Chicken and Broccoli Casserole with Crispy Cracker Topping

1. 1

   Step 1: Preheat and blanch the broccoli

   Preheat the oven to 375°F (190°C). Bring a pot of salted water to a boil, add the broccoli florets, and blanch 2–3 minutes until crisp-tender, then drain and pat dry to remove excess moisture.

   For this step

   • 3 cupsCooked chicken, shredded or diced (rotisserie or poached)
   • 3 cupsBroccoli florets (fresh or thawed frozen)
2. 2

   Step 2: Mix the creamy chicken filling

   In a large bowl, combine the shredded chicken, condensed cream of chicken soup, milk, sour cream, shredded cheddar, salt, and black pepper until evenly incorporated. Taste and adjust seasoning; the mixture should be thick and spoonable so it won’t run when baked.

   For this step

   • 3 cupsCooked shredded chicken (rotisserie or poached)
   • 1 can (10.5 oz)Condensed cream of chicken soup
   • 3/4 cupMilk
   • 1/2 cupSour cream (or plain Greek yogurt)
   • 1 tspSalt
   • 1/2 tspBlack pepper
   
3. 3

   Step 3: Make the cracker topping

   Place the buttery cracker crumbs in a medium bowl and pour the melted butter over them. Toss until the crumbs are evenly moistened and resemble wet sand; set aside so they hold their shape when sprinkled over the casserole.

   For this step

   • 1 1/2 cupsSharp cheddar cheese, shredded
   • 2 cupsButtery crackers (Ritz or similar), crushed
   
4. 4

   Step 4: Assemble the casserole

   Lightly grease a 9x13-inch (23x33 cm) baking dish and spread the blanched broccoli in an even layer. Spoon the chicken-cheese mixture over the broccoli and spread gently to cover, then sprinkle the cracker topping evenly across the surface.

   For this step

   • 1 1/2 cups, crushedButtery crackers (like Ritz), crushed
   • 3 tablespoonsUnsalted butter, melted
   
5. 5

   Step 5: Bake until bubbly and golden

   Place the assembled casserole in the preheated oven and bake for 25–30 minutes, until the filling is bubbly and the cracker topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes of baking.
   
6. 6

   Step 6: Rest and serve

   Remove the casserole from the oven and let it rest 5–10 minutes to set, which makes portioning easier. Serve warm straight from the dish — it pairs well with a simple salad or buttered rolls.

1. Preheat the oven to 375°F (190°C). Bring a pot of salted water to a boil, add the broccoli florets, and blanch 2–3 minutes until crisp-tender, then drain and pat dry to remove excess moisture.
2. In a large bowl, combine the shredded chicken, condensed cream of chicken soup, milk, sour cream, shredded cheddar, salt, and black pepper until evenly incorporated. Taste and adjust seasoning; the mixture should be thick and spoonable so it won’t run when baked.
3. Place the buttery cracker crumbs in a medium bowl and pour the melted butter over them. Toss until the crumbs are evenly moistened and resemble wet sand; set aside so they hold their shape when sprinkled over the casserole.
4. Lightly grease a 9x13-inch (23x33 cm) baking dish and spread the blanched broccoli in an even layer. Spoon the chicken-cheese mixture over the broccoli and spread gently to cover, then sprinkle the cracker topping evenly across the surface.
5. Place the assembled casserole in the preheated oven and bake for 25–30 minutes, until the filling is bubbly and the cracker topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes of baking.
6. Remove the casserole from the oven and let it rest 5–10 minutes to set, which makes portioning easier. Serve warm straight from the dish — it pairs well with a simple salad or buttered rolls.