Par Baked Cheesy Chicken & Broccoli Bake
Dinner done with minimal fuss! This cheesy bake is prepped for busy nights, just reheat and serve.
Ingredients
Main
- 2 cups cooked chicken shredded or diced (rotisserie chicken works great!)
- 2 cups broccoli florets cut small (fresh or frozen)
- 1 10.5 oz can condensed cream of chicken soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese divided
- 1/4 cup sour cream optional, for extra creaminess
- Salt and pepper to taste
- 1/2 cup crushed crackers or breadcrumbs for topping, optional
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the cooked chicken, broccoli florets, condensed soup, milk, half of the shredded cheddar cheese, sour cream (if using), salt, and pepper. Stir until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Top with the remaining shredded cheddar cheese and crushed crackers/breadcrumbs, if desired.
- Bake for 20 minutes, or until the casserole is heated through and the cheese is melted and bubbly. The center should be mostly set but not fully cooked (this is the 80% par bake!).
- Let cool slightly. Cover and refrigerate or freeze.
Notes
Mom Hack: Make this ahead on Sunday for super easy weeknight dinners! Just pull it from the fridge and reheat. Storage: Once cooled, cover tightly with plastic wrap and then foil. It will keep in the refrigerator for up to 3 days or can be frozen for up to 2 months. To reheat, bake at 350°F (175°C) for 20-30 minutes (from fridge) or 45-60 minutes (from frozen), until heated through. You might need to add a little extra cheese on top before reheating!