I know some people will be shocked to hear me say this. My siblings might be first in line: I’m cold.
Maybe living in the Southwest has thinned my skin a little. These days, a morning in the fifties or sixties is enough to send me looking for long sleeves and a hoodie.
And once the cold-weather clothes come out, I start thinking about cold-weather food—the kind people say sticks to your ribs. Something warm enough to make you slow down and stay at the table a little longer.
It also gives me a reason to turn on the oven I’ve been ignoring since the air fryer moved in. I’m sure there’s an air-fryer way to make this casserole. Today, I want the baking dish, the bubbling cheese, and the familiar smell coming from the kitchen. I’m feeling nostalgic.
Cheesy Chicken and Broccoli Casserole
Ingredients
- 4 cups cooked chicken, shredded
- 4 cups broccoli florets
- 2 cups shredded cheddar cheese, divided
- 1 cup heavy cream
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground mustard
Instructions
- Preheat the oven to 350°F. Lightly grease a baking dish.
- Steam the broccoli until just tender. Drain well so the casserole doesn’t become watery.
- In a large bowl, toss the cooked chicken with the garlic powder, onion powder, paprika, thyme, black pepper, salt, red pepper flakes, and ground mustard.
- Spread half the chicken in the baking dish. Add half the broccoli and ½ cup of the cheddar. Repeat with the remaining chicken, broccoli, and another ½ cup of cheddar.
- Pour the heavy cream evenly over the casserole. Sprinkle the remaining 1 cup of cheddar on top.
- Bake for about 30 minutes, until the casserole is hot and bubbling and the cheese is golden in spots. Let it rest for a few minutes before serving.
Some meals belong to a season. For me, this is one of them: a hoodie on my shoulders, the oven warming the kitchen, and something good waiting in a baking dish.
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