Sharon’s Chicken Casserole Recipe
A creamy chicken casserole layered with broccoli, cheddar cheese, and a buttery cracker topping, finished with a golden crisp bake.
6 Servings
Ingredients
For the Casserole:
- 4 small to medium chicken breasts
- 1 teaspoon olive oil
- 2 stalks celery finely chopped
- 1 small onion finely chopped
- 1 5 oz package toasted sunflower seeds
- 1 10 oz can cream of chicken soup
- 1 cup cottage cheese
- 1 tablespoon lemon juice
- 1 tablespoon dried parsley
- 1/2 teaspoon poultry seasoning
- Kosher salt and freshly ground black pepper to taste
- 1 cup broccoli chopped
- 2 cups shredded sharp cheddar cheese
For the Topping:
- 1 sleeve 3–4 oz butter crackers , crushed
- 1/2 stick unsalted butter melted
Instructions
Prepare the Chicken:
- Preheat the oven to 350°F (175°C). Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes on one side, then 2–3 minutes on the other, seasoning lightly with salt and pepper. Add approximately 1/2 inch of water to the skillet, reduce the heat to low, cover, and allow the chicken to cook for an additional 5–8 minutes until fully cooked. Remove from the pan and let cool for 10 minutes before cutting into cubes.
Assemble the Base:
- In a greased 8 x 12-inch baking dish, combine the cubed chicken, celery, onion, sunflower seeds, cream of chicken soup, cottage cheese, lemon juice, parsley, and poultry seasoning. Toss gently to blend, then adjust seasoning with additional salt and pepper to taste.
Layer the Vegetables and Cheese:
- Evenly distribute the broccoli over the chicken mixture. Sprinkle the shredded cheddar cheese generously on top.
Prepare the Topping:
- Scatter the crushed butter crackers over the casserole. Drizzle the melted butter evenly over the top to coat the crumbs.
Bake the Casserole:
- Transfer the dish to the preheated oven and bake for approximately 40 minutes, or until the cheese is fully melted, the topping is golden, and the casserole is heated through.
Notes
To make this dish gluten-free, substitute the butter crackers with a gluten-free cracker variety or crushed gluten-free breadcrumbs. Additionally, ensure the cream of chicken soup is labeled gluten-free, as many canned soups contain wheat-based thickeners.