Cook the chicken breasts (or thighs) until fully cooked. You can roast, bake, grill, or pan-sear the chicken. Once cooked, cut the chicken into bite-sized pieces.
Steam or blanch the broccoli florets until they are bright green and tender (about 3-4 minutes if fresh; follow package instructions for frozen).
Make the Sauce:
In a mixing bowl, combine the cream of chicken soup, mayonnaise, 1/2 cup of shredded cheddar cheese, grated Parmesan, garlic powder, onion powder, lemon juice (if using), and salt and pepper to taste. Stir until everything is well combined.
Assemble the Casserole:
Preheat your oven to 350°F (175°C).
In a large baking dish (9×13 inches works well), spread the cooked chicken evenly over the bottom of the dish.
Arrange the steamed broccoli on top of the chicken.
Pour the creamy sauce mixture evenly over the chicken and broccoli, making sure to cover everything.
Top the Casserole:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
In a small bowl, mix the breadcrumbs with the melted butter and sprinkle this mixture over the casserole for a crunchy, golden topping.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling and the top is golden brown and crispy.
Serve:
Let the casserole cool for a few minutes before serving. It’s delicious on its own or served with a side of rice, mashed potatoes, or a simple salad.
