Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 2 cups fresh broccoli florets (or frozen, thawed) (approximately 200g)
  • 1 cup shredded sharp cheddar cheese (about 115g)
  • 1 can (10.5 oz/298g) condensed cream of chicken soup
  • ½ cup sour cream (about 120g)
  • ¼ cup mayonnaise (about 60g)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • ½ teaspoon salt (2.5 ml)
  • 1 cup shredded mozzarella cheese (optional, for extra cheesiness) (about 115g)
  • Cooking spray or oil for greasing the baking dish

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease the baking dish.
  2. Arrange chicken breasts in a single layer in the prepared baking dish.
  3. In the mixing bowl, combine cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix well to combine.
  4. Scatter broccoli florets evenly around the chicken breasts in the dish.
  5. Spread the creamy sauce mixture evenly over the chicken and broccoli.
  6. Sprinkle the shredded cheddar cheese (and mozzarella, if using) evenly over the top.
  7. Bake uncovered for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the cheese is melted, bubbly, and lightly golden.
  8. Let the dish rest for a few minutes before serving.