Lemon pudding is added to the already lemony pound cake for even more luscious flavor.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 teaspoon unsalted butter, or as needed
- 2 skinless, boneless chicken breasts, cubed
- 3 cups finely chopped broccoli
- 2 (10.5 ounce) cans condensed cream of chicken soup
- 1 cup shredded Cheddar cheese
- 1 cup shredded Parmesan cheese, divided
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- 1 pinch ground black pepper to taste
Instructions
- Gather ingredients, preheat the oven to 350 degrees F (175 degrees C), and butter the bottom and sides of a 9×13-inch dish.
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- Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
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- Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
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- Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
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- Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
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- You can use thawed, frozen broccoli instead of fresh, if preferred.
- You can sprinkle whatever cheese you want on top after baking for 20 minutes.
Nutrition Facts
| Calories | 265 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 9 g |
| Sodium | 832 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Dont know why everyone thinks they can 1-up this recipe, it is fantastic the way it is! Doubled it so I have some for work the next two days. Thank you for dropping this! It is Amazing and so are You!!
I used a rotisserie chicken that I deboned. Such a quick and yummy dish!
Just two of us so I cut the recipe down. We both liked it very much. Did not use the shredded Parmesan cheese. Other than that, made it as written.
Loved it. Followed recipe, no substitutes and will be making it again. This is going to be great for the next family brunch. Didn’t get a chance to get photos this time but plan to make it again very soon and promise to post one.
It’s good, I made it with rice on the side. I also misread the recipe and only added 1 can of the cream of chicken so, note to future self. But it still tasted good, it was easy and I usually have all of the ingredients in the pantry and freezer. You could also use rotisserie chicken in this for a time saver as well, and a loaf of fresh crusty bread or some simple buttered noodles would be nice on the side in place of the rice too, unless you’re on a keto plan of course.
I used 2 cans of broccoli cheddar and one can of cream of chicken soup. I added a cup of milk and doubled the mozz and cheddar cheese. Instead of topping it with more parm, I topped it with mild cheddar. I let it cool for 2 hours. I used it to top of egg noodles. It was amazing. So, I suggest modifying the recipe.
This was an ok recipe. I made it exactly as written with the exception that i put it in a 9×9 pan instead of 9×13. Overall it was very salty. I think this was due to the parmesan cheese on the top. The top consistency was pretty good the cheese melted and toasted on the edges and top which was a good texture. My main issue with this recipe overall was texture. It was too soft and gooey to be a main dish. I ended up using it as a topping for some baked potatoes I made and it worked great for that. I really think it needs a starch addition, either rice or potatoes, to make the texture more palatable. The chicken and broccoli taste also was ovewhelmed by the cheese flavor. If you make it I recommend modifying this one otherwise you end up with a somewhat soupy textured dish.
This meal was not for 8 people. I served it last night and made it exactly as the directions said, and it barely fed 5 (four adults, one teen). I thought the yield would have been greater. Taste was just ok… nothing to add to the weekly menu.
Made this tonight for the first time and was very pleased wth the outcome. I used fresh broccoli with 1 can of cream of chicken, 1 can of cream of mushroom. The onion in this is awesome (white). I paired it with rice for a delicious late dinner. The sprinkles of parmesan on top then broiling to brown made it just right.
It was good butI thought there was to much cheese. If I ever make it again I will cut the amount of cheese in half.
Looks amazing… haven’t tried it yet
We loved it. I have made this several times. I do bake my chicken with olive oil s&p and garlic and parboil or steam the broccoli for a few minutes. Have also added peas and carrots and added crust for chicken pot pie. Is good as is also great base recipe to tweak for your families likes or what you have on hand at the time. I usually add a couple of tablespoons of mayo to most casseroles adds something special. Also replace some sour cream with Greek yogurt as all the good comfy recipes seem to be high in cholsterol.
Very good. I didn’t cook the chicken ahead, so I raised the oven temperature to 400°. I used fresh broccoli, which stayed a little too crunchy for my taste. Next time I will cook the broccoli a little ahead.
This was very tasty. I served it with egg noodles and essentially turned it into a pasta dish.
First time with this recipe and overall it was delicious, easy to prepare and easy on the eyes. However, this recipe is way to heavy on the secondary ingredients (cheese, sour cream…) When I dished it out, it was like scooping out gobs of melted cheese with a little chicken and broccoli mixed in. This is a great dish but the ingredients need to be better distributed. Perhaps more chicken and broccoli with less cheese.
This was delicious and will definitely be in regular rotation. I made a couple of changes to suit us. I only used 1 can of cream of chicken soup and increased the sour cream to 1 cup to cut the sodium. I also sprinkled some crumbled bacon on top near the end, and next time I think I’ll mix it into the casserole because it definitely added some great smoky flavor. This is a great “make ahead” meal to prep on the weekend and bake for dinner during the week. It would also freeze well and makes a great dish to take to a gathering or to a friend.
Delicious! Will definitely make again. I used leftover rotisserie chicken. It did take quite a bit longer to cook-maybe because all my ingredient were cold-but worth the wait! I served it over white rice.
Very yummy dish! Made as posted and used fresh broccoli. Turned out great and will definitely be making it again! Put it over pasta which was great, but I could see how rice or potatoes as a base could be delicious as well.
Loves it. I will make this an on going meal from now on. So easy to make and very delicious !!!
The only thing I did different was added more mozzarella. My family really loved it!
This had great flavor, but was even better the next day. Will be making this again. Should have let it cool a bit longer but was to hungry & anxious to try it.