Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Sauté the mushrooms, onions, celery, and carrots in a large pan with olive oil until soft and slightly golden.
- Season chicken breasts with salt, pepper, and garlic powder; cook until golden brown and fully cooked.
- In a large mixing bowl, combine cooked chicken, sautéed veggies, broccoli, cheddar cheese, heavy cream, and chicken broth.
- Transfer the mixture to a 9x13-inch baking dish and top with crushed crackers.
- Bake for about 30-35 minutes until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Nutrition
Calories: 410kcalCarbohydrates: 20gProtein: 31gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 250mgIron: 2mg
Notes
This casserole is highly customizable; feel free to substitute chicken thighs, different vegetables, or topping variations based on your preference.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Adding a tablespoon of Dijon mustard to the cream sauce can elevate the flavor profile.
Don't skip the resting time; it helps the casserole set and enhances the overall texture.
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