Sometimes comfort food is just the thing you’re looking for. This classic Southern casserole comes together quickly and will satisfy everyone in the house.
Recipe and photograph by Kimme Hargrove
1 pound broccoli florets
2 large boneless, skinless chicken breasts, cooked and shredded (about 3 cups) (see note following recipe)
1 can (10.75 ounces) cream of mushroom soup
1 cup sour cream
1/3 cup milk
2 cups cheddar cheese, shredded
Salt and pepper to taste
2 tablespoons butter, melted
1 cup Panko
Preheat oven to 425°F.
Boil or steam the broccoli until softened (boil about 4 minutes boiled or steam with a lid about 8 minutes). Drain, set aside and let cool. Then, roughly chop into bite-sized pieces.
In a large bowl, mix shredded chicken, cream of mushroom soup, sour cream, milk, 1 cup of cheddar cheese, salt and pepper to taste. Add chopped broccoli. Spread mixture into an 8x8 or 9x13 baking pan. Top with remaining 1 cup of cheddar cheese.
In a small dish, melt the butter, and stir in the Panko. Sprinkle this mixture on top of the casserole.
Bake for 20 minutes, or until edges are bubbly and the top is golden brown.
Note: When you cook the chicken breast, you can also make a delicious homemade broth in the process. Check out our recipe here.