📖 Instructions

1. Preheat your oven to 375°F (190°C). Get that oven ready to rock and roll! Lightly grease a 9x13 inch baking dish with cooking spray or a little butter. This will help prevent sticking and make cleanup a breeze. Who likes scrubbing dishes, anyway?
2. If you're starting with raw chicken breasts, season them with salt, pepper, garlic powder, and paprika. Don't be shy with the seasoning—it's what brings the chicken to life! In a large skillet, heat olive oil or butter over medium-high heat. Sear the chicken for about 5-7 minutes per side, until cooked through. Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, dice or shred the chicken into bite-sized pieces.
3. If using pre-cooked chicken, skip step 2 and just dice or shred it. One of my friends always uses this method to cut down on cooking time, especially after a long day hiking in the mountains!
4. In the same skillet, melt butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Ah, the smell of garlic…pure bliss!
5. Add the broccoli florets to the skillet and cook until they are tender-crisp, about 8-10 minutes. Be careful not to overcook them—you want them to still have a little bite.
6. In a large mixing bowl, combine the cooked chicken, sautéed onion and garlic, and broccoli. Pour in the cream of mushroom soup, milk (or chicken broth), and half of the shredded cheddar cheese. Season with salt, pepper, and a pinch of nutmeg (if using). Mix everything together until well combined. I like to add a dash of hot sauce at this point, but that’s just me!
7. Pour the chicken and broccoli mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheddar cheese over the top.
8. If you want an extra layer of flavor and texture, you can add a breadcrumb topping. In a small bowl, combine breadcrumbs with melted butter and any desired seasonings (like garlic powder or Italian seasoning). Sprinkle the breadcrumb mixture evenly over the cheese. This is optional, but trust me, it adds a *fantastic* crunch!
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. If using a breadcrumb topping, keep an eye on it to prevent it from burning.
10. Remove the bake from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley or chives, if desired. Serve hot and enjoy this comforting and satisfying dish! It’s especially good on a chilly evening.