Chicken Broccoli Potato Casserole
Try our Chicken Broccoli Potato Casserole with a buttery Ritz cracker topping--a family favorite, and perfect for weeknight winter potlucks. Makein 9x13 pan.
Ingredients
- 2 10 oz pkg frozen chopped broccoli
- 1 sleeve Ritz Crackers, crushed
- ½ cup unsalted butter, melted
- 1-2 Tbsp dried Minced Onion
- ½ cup Parmesan cheese
- 1 can Cream of Celery soup
- ½ cup sour cream
- 1 ½ cups cooked chicken, shredded or cubed (or turkey!)
- 1 ½ cups frozen cooked potatoes, the smaller chunks the better or you can use hash browns
- 1 ½ cups Sharp cheddar cheese, shredded
- 4 slices bacon , cooked and crumbled, optional
Instructions
- Prepare a 9 x 13 casserole dish with nonstick spray.
- Crush the crackers and set aside. [I crush them in a ziplock bag.]
- Add the frozen broccoli to the prepared baking dish and sprinkle with the minced onion and parmesan cheese.
- Add in one can of cream of celery soup, sour cream, the chicken, and potatoes. Mix all together right in the 9x13 dish using a large spoon.
- In a separate small bowl, melt the butter and add half of the Ritz crushed crackers. Mix until combined.
- Add half of the cracker mixture to the broccoli mixture and combine.
- Sprinkle the remaining cracker mixture on top of the broccoli casserole.
- Grate the cheese on top. Optional to add crumbled bacon on top.
- Bake at 350 degrees, uncovered, for 40 minutes.
- Remove from the oven and enjoy!
Nutrition Facts
Calories: 381kcal, Carbohydrates: 9g, Protein: 17g, Fat: 31g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 96mg, Sodium: 537mg, Potassium: 282mg, Fiber: 1g, Sugar: 1g, Vitamin A: 830IU, Vitamin C: 6mg, Calcium: 261mg, Iron: 1mg