My mom was a really good cook and this was one of my favorite meals that she made when I was growing up. Sadly, she passed away 3 years ago, but I'm so grateful for the memories I have of her diligent meal-planning and cooking. I'm encouraged as I look back over the years and remember that she wasn't always a great cook, but she grew a lot over the years of my childhood and her cooking evolved into a lot of really delicious meals that I miss along with her.
Recently I was able to recreate her recipe and I'm excited to share it with you. It's a cozy comfort food but also very easy. It's creamy, flavorful, and perfect for a weeknight dinner or a potluck. It's also a great way to use up leftover rotisserie or otherwise cooked chicken.
Ingredients: (makes about 5 servings)
2 packages of frozen broccoli (boiled briefly until just tender)
About 2 cups of leftover rotisserie chicken (shredded and thawed if previously frozen)
1/2 cup mayonnaise (I prefer olive oil mayonnaise for a healthier option. You could do a quick Google search to explore even cleaner mayo brands!)
1/2 cup sour cream
1 cup grated Parmesan cheese
1/4 cup lemon juice or cooking sherry (either works beautifully, depending on your preference)
1 can cream of chicken soup (I like Simple Truth Organic from Kroger for its cleaner ingredients and absence of MSG. If you’re feeling adventurous, you can make your own cream of chicken soup for an even healthier option!)
1 cup shredded cheddar cheese
Panko breadcrumbs (I use a Parmesan herb blend, but plain works too)
Instructions:
Prepare the Broccoli and Chicken: Start by boiling the frozen broccoli just until tender, then drain. Spread the broccoli and shredded rotisserie chicken evenly into a 9x13 casserole dish.
Make the Cream Sauce: In a bowl, mix together mayonnaise, sour cream, Parmesan cheese, lemon juice (or cooking sherry), and the can of cream of chicken soup. Stir until well combined.
Combine and Layer: Pour the cream sauce over the chicken and broccoli mixture in the casserole dish. Use a spoon to toss everything gently, ensuring the sauce evenly coats the ingredients.
Add Toppings: Sprinkle shredded cheddar cheese generously over the top. Follow up with a layer of panko breadcrumbs for added crunch. (If you’re using a flavored blend of panko, like parmesan herb, it’ll add a lovely touch!)
Bake: Preheat your oven to 375°F. Bake the casserole for about 25 minutes, or until the top is golden brown and bubbly.
A Note on Shortcuts and Customizations:
If you’re short on time, the canned cream of chicken soup is a lifesaver. But if you’re aiming for a healthier version, there are plenty of simple recipes online to make your own. The same goes for mayonnaise—olive oil-based options are a great swap, and there are even vegan versions available if that’s your preference.
Enjoy every bite! Let me know what you think in the comments below!
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