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CREAMY BROCCOLI CHEDDAR CHICKEN CASSEROLE

If you’re craving a hearty, comforting meal, this Creamy Broccoli Cheddar Chicken Casserole is the perfect choice. With tender chicken, creamy cheese, and fresh broccoli, it’s a delicious and satisfying dish that’s sure to be a hit at any family dinner.

INGREDIENTS

  • 2 tbsp butter
  • 2 boneless, skinless chicken breasts (or 2 cups diced rotisserie chicken)
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 1/2 cups chicken broth
  • 1 tbsp olive oil
  • 1 1/4 cups uncooked white long grain rice
  • 2 cups fresh broccoli florets (uncooked)
  • 10.5 ounces condensed cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese (divided)

Optional Seasonings

  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder

Casserole Topping

  • 1 cup crushed Ritz crackers
  • 2 tbsp melted butter

INSTRUCTIONS

  • Preheat the Oven: Set your oven to 350°F.
  • Prepare the Chicken:
    • If using fresh chicken, cut it into bite-sized pieces and season with Italian seasoning, salt, and pepper.
    • Melt butter in a pot over medium heat, then cook the chicken until golden brown, about 5 minutes. Remove the chicken and set aside.
    • If using rotisserie chicken, simply shred it and set aside.
  • Cook the Rice:
    • In the same pot, add chicken broth and olive oil, bringing it to a boil.
    • Add rice, then reduce heat and simmer, covered, for 6 minutes.
    • Add the broccoli, cover again, and cook for 9 more minutes, or until the rice is tender and the liquid is absorbed.
  • Combine Ingredients:
    • Turn off the heat and stir in the cooked chicken (or rotisserie chicken), cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
  • Assemble the Casserole:
    • Transfer the mixture to a greased 9×13-inch casserole dish. Sprinkle the remaining cheddar cheese on top.
  • Bake:
    • Cover the dish and bake for 15 minutes.
    • Meanwhile, prepare the topping by mixing crushed Ritz crackers with melted butter.
    • After 15 minutes, remove the cover, add the cracker topping, and bake uncovered for an additional 10 minutes, until the topping is golden.
  • Serve:
    • Let the casserole sit for 5 minutes before serving to allow the flavors to set. Enjoy!

5-INGREDIENT STOVETOP MACARONI AND CHEESE

This stovetop macaroni and cheese is the recipe I grew up with—a comforting dish featuring a creamy sauce, perfectly tender pasta, and plenty of cheese. While baked macaroni and cheese is undeniably delicious, this stovetop version is just as satisfying and far simpler to prepare. As a child, it always felt like a special treat, but now I realize my mom likely loved making it because it’s an easy, no-fuss dinner that comes together with just five ingredients and minimal effort after a long day.

INGREDIENTS

  • 1 pound dried short pasta (e.g., macaroni)
  • 1 1/2 cups whole or 2% milk, divided
  • 2 tablespoons all-purpose flour
  • 2 to 3 cups shredded cheese (cheddar, Monterey Jack, Colby, or a mix)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon powdered mustard
  • Optional add-ins (pre-cook before using): ham, cooked bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower

EQUIPMENT

  • Large pot
  • Medium saucepan
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Colander
  • Large serving bowl
  • Mixing bowls

INSTRUCTIONS

  • Cook the Pasta: Bring 4 quarts of salted water to a boil in a large pot. Add the pasta and cook according to the package directions until al dente (about 8 minutes). Drain and set aside.
  • Warm the Milk: In a medium saucepan, heat 1 cup of milk over medium heat. While it warms, whisk the remaining 1/2 cup of milk with the flour in a small bowl until smooth. When the milk begins to steam, whisk in the milk-flour mixture. Continue whisking gently until the mixture thickens to the consistency of heavy cream, about 3–4 minutes.
  • Make the Cheese Sauce: Reduce the heat to low and add the shredded cheese a handful at a time, stirring until melted. Mix in the salt and powdered mustard. Taste and adjust seasonings as desired. Remove the saucepan from heat.
  • Combine Pasta and Sauce: Transfer the pasta to a large serving bowl. Pour in half the cheese sauce and stir to coat. Add the remaining sauce and any optional extras, stirring to combine. For a looser sauce, add up to 1/4 cup of milk. Serve immediately while warm.

RECIPE NOTES

  • Baked Version: For a crispy, golden crust, transfer the prepared mac and cheese to a casserole dish. Cover with foil and bake at 350°F for 30 minutes. Uncover, sprinkle with breadcrumbs (optional: add a few pats of butter), and bake uncovered for another 15–20 minutes until golden and bubbly.
  • Storage: Leftovers can be stored in the fridge for up to a week. Reheat in the microwave and add a splash of milk to restore creaminess if needed.

Enjoy your creamy, comforting stovetop mac and cheese!