1bagfrozen broccoli florets, cooked per package directions
Soup
1cancream of chicken soup (about 10.5 ounces)
1/2cupmilk
Cheese
2cupsshredded sharp cheddar cheese
Onions
1cupFrench fried onions
Spices
1teaspoonseasoned salt (or to taste)
1/4teaspoonregular table salt
1/2teaspoonblack pepper
1/2teaspoonItalian seasoning
1/2teaspoongarlic powder
1/2teaspoonpaprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Arrange the trimmed chicken thighs (or breasts) evenly in the baking dish. Sprinkle both sides with seasoned salt, regular salt, black pepper, Italian seasoning, garlic powder, and paprika.
Spread the cooked broccoli over the chicken, breaking up any large florets for even distribution.
In a mixing bowl, whisk together the cream of chicken soup and milk until smooth. Pour this mixture evenly over the chicken and broccoli.
Sprinkle the shredded sharp cheddar cheese over the top, covering the casserole completely.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and sprinkle the French fried onions on top. Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes or until the chicken is cooked through and the cheese is bubbly and golden.
Allow the dish to rest for 5 minutes before serving to let the flavors meld together.
Notes
For extra flavor, try adding a sprinkle of smoked paprika or crispy cooked bacon bits to the topping. Let the casserole rest before serving to avoid sogginess.