# Ingredient List:
→ Proteins
01 - 3 cups cooked chicken breast, cubed or shredded
→ Vegetables
02 - 4 cups fresh broccoli florets
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sauce & Dairy
05 - 1 can (10.5 oz) condensed cream of chicken soup
06 - 1 cup sour cream
07 - 1/2 cup milk
08 - 1 1/2 cups shredded cheddar cheese, divided
09 - 1/4 cup grated Parmesan cheese
→ Toppings
10 - 1 cup crushed buttery crackers (e.g., Ritz) or panko breadcrumbs
11 - 2 tablespoons unsalted butter, melted
→ Seasonings
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon paprika (optional)
# How to Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Steam or blanch broccoli florets for 2 to 3 minutes until just tender. Drain and set aside.
03 - In a large bowl, mix condensed cream of chicken soup, sour cream, milk, 1 cup cheddar cheese, Parmesan cheese, chopped onion, minced garlic, salt, and black pepper until well blended.
04 - Fold cooked chicken and blanched broccoli into the sauce mixture until evenly combined.
05 - Evenly spread the mixture in the prepared baking dish.
06 - Sprinkle the remaining 1/2 cup shredded cheddar cheese over the casserole surface.
07 - In a small bowl, combine crushed crackers or panko breadcrumbs with melted butter and paprika. Sprinkle this mixture evenly over the casserole.
08 - Bake uncovered for 30 to 35 minutes, until the topping is golden brown and the casserole is bubbly.
09 - Allow the dish to cool for 5 minutes before serving.
