Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 4 cups (560g) fresh broccoli florets, cut into bite-sized pieces
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 1/4 cup (60ml) whole milk
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup (60g) Ritz crackers, crushed
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tbsp (8g) fresh parsley, minced

Instructions:

  1. Steam or boil the broccoli florets for 3–4 minutes until bright green but still firm. Drain thoroughly.
  2. Shred the cooked chicken breast while warm to ensure it integrates seamlessly into the sauce.
  3. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and smoked paprika until smooth.
  4. Gently fold in the shredded chicken, blanched broccoli, and half of the shredded cheddar cheese until coated.
  5. Transfer the chicken and broccoli mixture into a 9x13 inch baking dish, spreading it evenly.
  6. In a small bowl, toss crushed crackers with melted butter and minced parsley, then sprinkle evenly over the casserole.
  7. Top with the remaining shredded cheddar cheese.
  8. Bake at 350°F (175°C) for 25–30 minutes, or until the edges are bubbling and the topping is golden brown.