Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

This chicken and broccoli casserole with a buttery cornflake topping has a super cheesy, homemade sauce that uses no canned soup.

Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
364 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
Step 3
Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.
Step 4
Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.
Step 5
Bake, uncovered, in the preheated oven until hot, about 25 minutes.
Step 6
Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.
Step 7
Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sour cream
  • 1 tablespoon butter, melted
  • 1 cup shredded Cheddar cheese
  • salt and ground black pepper to taste
  • 1 stick butter
  • 2 teaspoons chicken bouillon granules
  • 1 medium onion, diced
  • 1 cup shredded Colby-Jack cheese
  • 1 pound cooked chicken breasts, shredded
  • 3 cups chopped cooked broccoli
  • 4 cups crushed cornflakes
  • 1.5 cups milk
  • 1.5 teaspoons garlic, minced
  • 0.5 (32 ounce) container chicken broth

Categories

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