Ingredients:

  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets, steamed
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 can cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1 cup bread crumbs
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a medium saucepan, combine sour cream, cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Heat over medium until warmed through.
  3. In a mixing bowl, combine shredded chicken, steamed broccoli, cheddar cheese, and mozzarella cheese.
  4. Pour the soup mixture into the chicken and broccoli mixture and stir to combine.
  5. Transfer the mixture into a greased 9x13 inch baking dish.
  6. In a separate bowl, mix bread crumbs with melted butter and sprinkle evenly over the casserole.
  7. Bake uncovered for 25-30 minutes or until bubbling and golden brown on top.
  8. Remove from oven, let cool slightly, and garnish with chopped parsley before serving.