Ingredients
- Chicken Breasts: 2 lbs boneless, skinless chicken breasts, providing the lean protein base of the dish.
- Broccoli Florets: 1 large head of broccoli, cut into florets, adding essential vitamins and fiber.
- Cream of Chicken Soup: 1 (10.75 oz) can condensed cream of chicken soup, forming the creamy base of the sauce. Choose low sodium for a healthier option.
- Milk: ½ cup milk, used to thin the cream of chicken soup to the desired consistency. You can use whole milk for extra richness or skim milk to reduce fat.
- Shredded Cheddar Cheese: 2 cups shredded cheddar cheese, divided, providing the cheesy flavor and delicious melted topping. Sharp cheddar will give a stronger flavor, while mild cheddar is more kid-friendly.
- Garlic Powder: 1 teaspoon garlic powder, enhancing the savory flavor profile of the dish.
- Onion Powder: 1 teaspoon onion powder, adding depth and complexity to the sauce.
- Black Pepper: ½ teaspoon black pepper, freshly ground, to season and balance the flavors.
- Salt: To taste, for seasoning, be mindful of salt content in the cream of chicken soup and cheese.
- Optional: Breadcrumbs: ¼ cup breadcrumbs (panko or regular), for a crispy topping if desired.
- Optional: Paprika: ½ teaspoon paprika, for color and a hint of smokiness, especially if using breadcrumbs.
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or casserole dish with cooking spray or butter. This prevents sticking and makes cleanup easier.
- Prepare the Chicken: If your chicken breasts are very thick, consider pounding them to an even thickness (about ½ inch). This ensures they cook evenly and quickly. You can place them between two pieces of plastic wrap and gently pound with a rolling pin or meat mallet. Season the chicken breasts on both sides with salt, pepper, garlic powder, and onion powder. Don’t be shy with the seasoning, as it will flavor the entire dish.
- Arrange Chicken and Broccoli in Dish: Place the seasoned chicken breasts in the prepared baking dish in a single layer. Distribute the broccoli florets evenly around and between the chicken breasts. Ensure the broccoli is somewhat spread out to allow for even cooking.
- Prepare the Cheese Sauce: In a medium bowl, whisk together the condensed cream of chicken soup and milk until smooth and well combined. Make sure there are no lumps of soup remaining. Stir in 1 ½ cups of the shredded cheddar cheese until it is mostly melted and incorporated into the sauce. The sauce should be creamy and cheesy.
- Pour Sauce Over Chicken and Broccoli: Pour the cheese sauce evenly over the chicken and broccoli in the baking dish. Ensure the sauce covers as much of the chicken and broccoli as possible for maximum cheesy goodness.
- Top with Remaining Cheese (and Breadcrumbs): Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the dish. If you are using breadcrumbs for a crispy topping, mix them with paprika (if using) and sprinkle them evenly over the cheese. The paprika will add a nice color and subtle flavor to the breadcrumbs.
- Bake in Preheated Oven: Bake in the preheated oven for 30-40 minutes, or until the chicken is cooked through and no longer pink in the center, and the broccoli is tender-crisp and easily pierced with a fork. The internal temperature of the chicken should reach 165°F (74°C). The cheese topping should be melted, bubbly, and lightly golden brown.
- Rest and Serve: Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This allows the cheese sauce to set slightly and makes it easier to serve. Resting also helps to keep the chicken juicy. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 50g