Ingredients
▢10.5 ounce can condensed cream of chicken soup
▢1 ½ cups sour cream, I do not recommend lite sour cream
▢1 packet dry Lipton Onion Recipe Soup and Dip Mix, or Knorr French Onion Recipe Mix
▢½ teaspoon garlic powder, or to taste
▢½ teaspoon salt, or to taste
▢½ teaspoon freshly ground black pepper, or to taste
▢4 cups shredded cooked chicken, see FAQs in blog post for ideas, but leftover chicken from a whole roasted chicken or store bought rotisserie chicken are my go-to options
▢2 cups broccoli florets, if you prefer a crisper texture use fresh broccoli, if you prefer softer broccoli use previously frozen broccoli that you thaw
▢1 ½ cups shredded cheddar cheese
▢1 cup crispy French fried onions
Instructions
Preheat oven to 350F and spray a 9×13-inch baking dish or similar-sized casserole dish with cooking spray; set aside momentarily.
To a large bowl, add the cream of chicken soup, sour cream, French onion soup mix packet, garlic powder, salt, pepper, and stir to combine. Tip – You can likely use thick Greek yogurt in place of the sour cream, although I haven’t tested it.
Add the shredded chicken, broccoli, shredded cheese, and stir to combine.
Turn the mixture out into the prepared pan, smoothing the top lightly with a spatula.
Evenly sprinkle the French fried onions over the top.
Cover tightly with foil and bake covered for about 30 minutes, or until everything is warmed through and the broccoli is as soft as desired.
Remove the foil, and bake uncovered for 5 to 10 minutes, or until the top is as lightly golden browned as desired.
Allow the casserole to cool momentarily before serving.