Ingredients
– 2 cups cooked chicken, shredded
– 2 cups broccoli florets, steamed
– 1 can (10.5 oz) cream of chicken soup
– 1 cup sour cream
– 1 cup shredded cheddar cheese
– 1 cup milk
– 1 teaspoon Dijon mustard
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 cup breadcrumbs or crushed crackers for topping
– 2 tablespoons butter, melted (for topping)
Equipment Needed
– 9×13 inch casserole dish
– Medium mixing bowl
– Whisk
– Oven
– Spoon for mixing
– Aluminum foil (optional)
Step-by-Step Instructions
To start, preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the cream of chicken soup, sour cream, milk, Dijon mustard, garlic powder, onion powder, salt, and pepper. Whisk everything together until it’s smooth and creamy. Once your sauce is ready, you can fold in the shredded chicken and steamed broccoli gently. The wonderful aroma of garlic and mustard fills my kitchen at this point—it’s truly delightful! (See the next page below to continue steps…)