Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (10.75 oz/305g) can condensed cream of chicken soup
  • 1 cup (240ml) milk (whole or 2%)
  • 1 cup (225g) sour cream
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (2.5ml) black pepper
  • 1/4 tsp (1.25ml) salt
  • 1 (10 oz/280g) package frozen broccoli florets, thawed and roughly chopped
  • 2 cups (200g) shredded cheddar cheese, divided
  • 2 cups (170g) pretzel twists, coarsely crushed
  • 4 tbsp (57g) unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet. Add chicken and cook until browned and cooked through. Add onion and garlic; sauté until softened.
  3. In the same skillet, stir in the cream of chicken soup, milk, sour cream, Dijon mustard, salt, and pepper. Heat through, stirring occasionally.
  4. Stir in the broccoli and 1 cup of the shredded cheddar cheese into the sauce mixture.
  5. Pour the chicken and broccoli mixture into the prepared baking dish.
  6. In a mixing bowl, combine crushed pretzels and melted butter.
  7. Sprinkle the pretzel mixture evenly over the casserole. Top with remaining cheddar cheese.
  8. Bake for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly.
  9. Let stand for 5-10 minutes before serving.