Ingredients
Equipment
Method
Prepare the Broccoli
- Place frozen broccoli in a colander and allow it to partially thaw for about 30 minutes. This helps reduce excess moisture in the casserole.
Make the Sauce
- In a large dutch oven over low to medium heat, melt 6 tablespoons butter. Whisk in the flour and cook for 1 to 3 minutes until smooth and lightly cooked. Slowly whisk in the milk, water, and chicken bouillon powder. Cook for about 5 minutes, whisking frequently, until slightly thickened.
Finish the Sauce
- Remove from heat. Stir in shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper until smooth and creamy.
Add Chicken and Broccoli
- Stir the cooked chicken and broccoli into the sauce until evenly coated.
Prepare the Topping
- In a small bowl, mix crushed crackers with melted butter until evenly combined.
Assemble and Bake
- Sprinkle the cracker topping evenly over the casserole. Cover with the lid and bake at 375°F for 25 minutes.
Finish Baking
- Remove the lid and bake for an additional 10 to 15 minutes until the topping is golden and the casserole is bubbling.
Rest and Serve
- Allow to rest for 5 minutes before serving.
Notes
- This casserole is creamy but not overly thick. It will continue to set slightly as it cools.
- Feel free to swap the cheese based on what you have on hand.
- Using pre-cooked chicken saves significant time on busy days.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid drying out the sauce.
- This casserole can be frozen after baking, though the texture is best when enjoyed fresh.
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Nutrition information is automatically calculated, so should only be used as an approximation.