Prep: Start by preheating your oven to 450℉. While the oven heats, take a large pot of water and bring it to a boil. Once boiling, add the chopped broccoli and cook for about 3 to 5 minutes, just until it's tender-crisp. This step ensures that your broccoli retains its vibrant color and nutrients. After cooking, drain the broccoli well and set it aside.
Mix: In a large mixing bowl, combine the cooked and cubed chicken, condensed cream of chicken soup, sour cream, 1 cup of cheddar cheese, milk, salt, and pepper. Stir everything together until well mixed. The cream of chicken soup and sour cream should create a rich, creamy texture that coats the chicken beautifully.
Stir in the broccoli: Gently fold the cooked broccoli into the mixture. Take your time with this step to ensure the broccoli is evenly distributed without breaking it down too much. You want to see vibrant green pieces throughout the mixture, adding both color and nutrients.
Dump: Transfer the mixture to a 9×13-inch casserole dish. Spread it out evenly with a spatula to ensure every bite has a bit of everything. Then, sprinkle the remaining cheddar cheese on top, covering the mixture generously.
Top: In a smaller bowl, combine the breadcrumbs with the butter until the breadcrumbs are well coated. This will give your topping a deliciously crispy texture when baked. Sprinkle this breadcrumb mixture evenly over the casserole.
Bake: Carefully place the casserole dish in the preheated oven. Bake for about 20 minutes or until the top is bubbly and golden brown. This is where the magic happens—watching those breadcrumbs turn crispy and brown is a treat in itself!
