Chicken Broccoli and Cheddar Casserole Recipe

Chicken: Cooked and shredded, providing the main protein for the dish.

Broccoli florets: Steamed to retain their nutrients and add a fresh, green element.

Cheddar cheese: Shredded, offering a rich and creamy flavor.

Cream of chicken soup: Adds a smooth and savory base to the casserole.

Milk: Helps to thin the soup and create a cohesive mixture.

Bread crumbs: Combined with butter to form a crispy topping.

Butter: Melted and mixed with bread crumbs for a golden, crunchy finish.

When preparing the broccoli, make sure to steam it until it is just tender but still bright green. Overcooking the broccoli can lead to a mushy texture and a loss of vibrant color. To achieve this, steam the broccoli for about 4-5 minutes and then immediately transfer it to a bowl of ice water to stop the cooking process. This technique, known as blanching, helps maintain the broccoli's crispness and color, enhancing the overall appeal of your casserole.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable substitute.

• broccoli florets - Substitute with cauliflower florets: Cauliflower provides a similar texture and can be steamed in the same way as broccoli.

• cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the dish.

• cream of chicken soup - Substitute with cream of mushroom soup: Cream of mushroom soup offers a similar creamy consistency and adds a different but pleasant flavor.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk provides a similar consistency and is a good option for those who are lactose intolerant.

• bread crumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a crunchy texture similar to bread crumbs and can add a slight sweetness.

• butter - Substitute with olive oil: Olive oil can provide the necessary fat content and adds a different but complementary flavor.

• Allow the casserole to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the bread crumbs soggy.

• Transfer the cooled casserole into an airtight container. If you plan to eat it within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.

• For longer storage, consider freezing. Wrap the casserole tightly with plastic wrap, then cover with aluminum foil. This double layer helps to prevent freezer burn and maintain the casserole's flavor and texture.

• Label the container with the date and contents. This helps you keep track of how long it has been stored and ensures you use it within a safe timeframe.

• When ready to reheat, if the casserole is frozen, let it thaw in the refrigerator overnight. This gradual thawing helps maintain the casserole's quality.

• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with foil to prevent the top from burning while the inside heats through.

• Bake for about 20-30 minutes, or until the casserole is heated through. If you prefer a crispy top, remove the foil during the last 10 minutes of baking.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, or until hot. Stir halfway through to ensure even heating.

• Enjoy your reheated chicken broccoli and cheddar casserole as a quick and delicious meal, perfect for busy weeknights or a comforting lunch.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover casserole to an oven-safe dish if it's not already in one.
  3. Cover the dish with aluminum foil to prevent the bread crumbs from burning.
  4. Heat for about 20-25 minutes, or until the casserole is heated through.
  5. Remove the foil for the last 5 minutes to allow the top to crisp up again.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Continue heating in 1-minute increments until the casserole is hot throughout.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Add the leftover casserole to the skillet, breaking it up slightly to ensure even heating.
  4. Cover with a lid and heat for about 5-7 minutes, stirring occasionally, until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in the air fryer basket, ensuring it's spread out evenly.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the casserole is hot and the bread crumbs are crispy.

• Oven: Used to bake the casserole at 350°F (175°C) until it is golden brown and heated through.

• Mixing bowl: Used to combine the cooked chicken, steamed broccoli, cheddar cheese, cream of chicken soup, and milk.

• Baking dish: Used to pour the mixture into before baking.

• Small bowl: Used to combine the bread crumbs and melted butter.

• Measuring cups: Used to measure out the ingredients like milk, bread crumbs, and butter.

• Wooden spoon: Used to mix the ingredients together in the mixing bowl.

• Steamer: Used to steam the broccoli florets.

• Cheese grater: Used to shred the cheddar cheese.

• Knife: Used to shred the cooked chicken if it is not already shredded.

• Cutting board: Used as a surface to shred the cooked chicken.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Frozen broccoli: Opt for frozen broccoli that can be quickly steamed in the microwave.

Pre-shredded cheese: Purchase pre-shredded cheddar cheese to skip the grating step.

One-pot method: Combine all ingredients in a single pot before transferring to the baking dish to minimize cleanup.

Make ahead: Assemble the casserole the night before and store it in the fridge, then bake it the next day.