Go Back

Million Dollar Chicken Broccoli Casserole - Creamy, Comforting, and Crowd-Pleasing

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

Ingredients
  

  • 3 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 4 cups broccoli florets, fresh or frozen (bite-size pieces)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 4 oz cream cheese, softened
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup shredded mozzarella (optional for extra melt)
  • 2 tablespoons mayonnaise (adds richness; optional)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup crushed buttery crackers (like Ritz) or panko
  • 3 tablespoons unsalted butter, melted
  • Chopped parsley, for garnish (optional)

Method
 

  1. Prep the oven and pan: Heat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with a bit of butter or cooking spray.
  2. Par-cook the broccoli: Steam or microwave fresh broccoli for 2–3 minutes until crisp-tender. If using frozen florets, thaw and pat dry. Don’t overcook—they’ll soften more in the oven.
  3. Make the creamy base: In a large bowl, whisk together condensed soup, softened cream cheese, sour cream, mayonnaise, and Dijon. Stir in garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
  4. Add the cheeses: Fold in 3/4 cup cheddar and all the mozzarella. Reserve the remaining cheddar for topping.
  5. Combine the filling: Add the chicken and broccoli to the bowl. Gently fold until everything is evenly coated in the sauce.
  6. Assemble the casserole: Spread the mixture in the prepared dish. Sprinkle the remaining cheddar evenly over the top.
  7. Make the crunchy topping: Toss crushed crackers (or panko) with melted butter until every crumb is coated. Scatter evenly over the cheese.
  8. Bake: Place on the center rack and bake for 25–30 minutes, until the edges are bubbling and the top is golden brown.
  9. Rest and serve: Let it sit for 5–10 minutes so it sets slightly. Garnish with parsley if you like, then scoop and serve.