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Chicken and Broccoli Casserole
Chicken and Broccoli Casserole
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Cheesy, homemade chicken and broccoli casserole with buttery cornflake topping, no canned soup.
Ingredients:
  • 1 stick butter
  • 1 medium onion, diced
  • 1.5 teaspoons garlic, minced
  • 1 cup all-purpose flour
  • 0.5 (32 ounce) container chicken broth
  • 1.5 cups milk
  • 2 teaspoons chicken bouillon granules
  • 1 cup sour cream
  • 1 cup shredded Colby-Jack cheese
  • 1 cup shredded Cheddar cheese
  • 1 pound cooked chicken breasts, shredded
  • 3 cups chopped cooked broccoli
  • salt and ground black pepper to taste
  • 4 cups crushed cornflakes
  • 1 tablespoon butter, melted
Instructions:
  • Preheat the oven to 350°F (175°C).
  • In a large frying pan over medium heat, melt 1 stick of butter. Cook onion and garlic until onion turns translucent, about 5 minutes.
  • Mix in the flour until it resembles Play-Doh®. Swiftly incorporate the broth, milk, and chicken bouillon, whisking until smooth. Transfer to a large bowl off the heat. Stir in sour cream and both cheeses until fully combined.
  • Spread the shredded chicken evenly in a 9x13-inch casserole dish. Top with cooked broccoli and sprinkle with salt and pepper. Pour the cheesy mixture on top.
  • Place in a hot, preheated oven, uncovered, until piping hot, around 25 minutes.
  • Place crushed cornflakes in a zip-top bag, pour in melted butter, seal the bag, and massage until all cornflakes are coated with butter.
  • Take the casserole out of the oven and sprinkle the cornflake mixture evenly on top. Bake for an additional 5 minutes.

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