Chicken Broccoli Casserole

1 from 1 vote

Chicken Broccoli Casserole is a super easy weeknight dinner that everyone will love. A creamy chicken filling topped with broccoli, cheese and a crescent dough crust.

Prep Time10

Cook Time35

Course: Casseroles

Cuisine: American

Keyword: creamy chicken casserole, crescent bake

Servings:

Calories: 656kcal

Author: Milisa

Ingredients

10.5 ounce cream of chicken soup
1 cup sour cream or plain Greek Yogurt
2 tablespoons granulated garlic plus more for sprinkling on the top
1 teaspoon salt
1 teaspoon black pepper
1 pound cooked chicken diced
12.6 ounce frozen baby broccoli florets
1 ½ cups cheddar cheese shredded
2 cans Pillsbury Crescent Rounds Dough

Instructions

Preheat oven to 375°.
Mix sour cream, cream of chicken soup, garlic, salt and pepper together in a large bowl until well combined.
Dice the chicken and add to the soup mixture, mixing well.
Spread into a 9 x 13 inch baking dish in an even layer.
Top with frozen broccoli and cheese.
Unroll the crescent dough strips and place over the casserole in a grid pattern. If you have the crescent dough triangles, press the seams together and cut into strips or cover the entire top of the casserole with the dough.
Sprinkle the dough with additional garlic if desired.
Bake for 30- 35 minutes or until the top is golden brown and the filling is bubbly.
Remove from oven.
Serve immediately.

Notes

Storage: Store leftover chicken broccoli casserole in an airtight container in the refrigerator for 2-3 days.
Reheat: Place casserole in a skillet and cover, cooking over medium heat, stirring occasionally until heated through or place into an oven safe dish and bake at 350° for 10- 12 minutes.

Nutrition