Chicken and Broccoli Casserole

This chicken and broccoli casserole with a buttery cornflake topping has a super cheesy, homemade sauce that uses no canned soup.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 364 Calories

Ingredients

• 1 cup all-purpose flour
• 1 cup sour cream
• 1 tablespoon butter, melted
• 1 cup shredded Cheddar cheese
• salt and ground black pepper to taste
• 1 stick butter
• 2 teaspoons chicken bouillon granules
• 1 medium onion, diced
• 1 cup shredded Colby-Jack cheese
• 1 pound cooked chicken breasts, shredded
• 3 cups chopped cooked broccoli
• 4 cups crushed cornflakes
• 1.5 cups milk
• 1.5 teaspoons garlic, minced
• 0.5 (32 ounce) container chicken broth

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.

Step 3

Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.

Step 4

Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.

Step 5

Bake, uncovered, in the preheated oven until hot, about 25 minutes.

Step 6

Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.

Step 7

Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.