Whenever I don’t know what to make I find that a good, old casserole is often the solution. You can kind of put whatever you’ve got leftover in a casserole which makes them ideal for busy nights. This recipe also uses up some pantry staples like butter crackers and sunflower seeds for a satisfying crunch.
We don’t know who Sharon is, but this recipe has been making the rounds for decades. Her innovative combination of chicken, broccoli, sunflower seeds, crackers, cheese, and cream of chicken soup makes this a very hearty dinner that folks will be asking for second helpings of.
To begin making this casserole you’ll need to sauté 4 small to medium chicken breasts. Once they’re cooked allow them to rest and then cut into cubes or strips. Or if you have leftover chicken this is a wonderful way to use it up.
The creamy sauce relies on the aforementioned cream of chicken soup, but also gets a lot of flavor from parsley, lemon juice, and poultry seasoning. Once you’ve got the chicken mixed in with the sauce then it’s time to layer on the broccoli.
Fresh broccoli is ideal here, but you can use frozen if that’s what you have on hand. This dish would also be great if you used cauliflower or green beans instead.
Then cover with cheese and crushed Ritz crackers and finally top with some melted butter. The top layer gets all melty and crispy in the oven and when it’s done you’ve got a filling main dish with tons of rich flavor.
Sharon’s Chicken Casserole
20m prep time
1h cook time
- 4 small to medium chicken breasts
- 1 teaspoon olive oil
- 2 stalks celery, chopped
- 1 small onion, 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
- salt and pepper to taste
- 1 cup broccoli, chopped
- 2 cups shredded cheddar cheese
- 1 sleeve butter crackers (3-4 oz), crushed
- 1/2 stick butter, melted
- Preheat oven to 350˚F. Heat oil in skillet over medium-high heat. Sauté chicken breasts for 3-4 minutes on one side and then 2-3 minutes on the other. Season with salt and pepper. Add 1/2” water to the skillet and reduce heat to low. Cover and cook for another 5-8 minutes. Remove chicken from pan and allow to cool for 10 minutes before cutting into cubes.
- Combine chicken with celery, onion, sunflower seeds, soup, cottage cheese, lemon juice, parsley, and poultry seasoning in a greased 8”x12” baking dish. Toss lightly to combine. Add salt and pepper to taste.
- Place broccoli and cheese on top of casserole and then scatter cracker crumbs on top. Lastly pour the melted butter over the top of it all. Bake for 40 minutes or until cheese is completely melted and cracker crumbs are beginning to brown.
Recipe adapted from My Food and Family.