Small Casseroles For Two

So you’re craving something warm, comforting, and utterly delicious but the thought of cooking for an army (when it’s just you and, well, maybe one other person) makes you want to order takeout? Same. My friend, you’ve stumbled upon the sacred texts of small-batch casseroles, specifically designed for those of us who appreciate good food but hate leftovers that sit in the fridge for a week, judging us. Let’s make something amazing, shall we?

Why This Recipe is Awesome

Because it’s practically magic! Seriously, this isn’t your grandma’s giant, feed-the-whole-town casserole (no offense, Grandma, your cooking is legendary, just… a lot). This little wonder is perfectly portioned for two. It’s comforting, cheesy, and just feels like a warm hug in a bowl. Plus, it’s pretty darn **idiot-proof**. Even I, who once set off a smoke alarm making toast, can nail this. It uses simple ingredients, comes together faster than you can debate what to watch on Netflix, and cleans up like a dream because you’re not wrestling with a huge pan. Win-win-win!

Ingredients You’ll Need

Get ready for a super simple list. No weird, obscure stuff you’ll use once and then forget in the back of your pantry, I promise!

• 1 cup cooked chicken, shredded or diced (rotisserie chicken is a GODSEND here, no judgment!).
• 1 cup frozen broccoli florets (the small ones are great, no need to chop).
• 1 can (10.5 oz) condensed cream of chicken soup (the OG, or use a “healthy request” if you’re feeling virtuous).
• 1/4 cup milk (any kind works, seriously).
• 1 cup shredded cheddar cheese (or a mix of cheddar and mozzarella for that epic cheese pull!).
• 1/4 teaspoon garlic powder (because garlic makes everything better, duh).
• Salt and pepper to taste (start small, you can always add more!).
• Two small oven-safe ramekins or baking dishes (about 10-12 oz each).

Step-by-Step Instructions

Don’t blink, because this is going to be quick! Your taste buds are about to thank you.

1. First things first: **Preheat your oven to 375°F (190°C)**. Thinking you don’t need to preheat? Rookie mistake, my friend. Don’t skip this.
2. In a medium-sized bowl, combine the condensed soup, milk, garlic powder, salt, and pepper. Whisk it all together until it’s smooth and creamy.
3. Add the cooked chicken, frozen broccoli, and half of the shredded cheese to the soup mixture. Give it a good stir, making sure everything is evenly coated. This is where the magic really starts happening!
4. Divide the mixture evenly between your two small ramekins. Don’t be shy, fill ’em up!
5. Top each ramekin with the remaining shredded cheese. Because let’s be real, you can never have too much cheese.
6. Place the ramekins on a small baking sheet (just in case of any enthusiastic bubbling over). Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown and irresistible.
7. Carefully remove from the oven (they’ll be HOT!) and let them sit for 5 minutes before diving in. This allows it to set a bit and prevents you from burning your tongue off. Trust me on this.

Common Mistakes to Avoid

We all make mistakes, but let’s try to avoid these rookie errors, shall we?

• Skipping the Preheat: Yeah, I mentioned it. Your food won’t cook evenly, and you’ll end up with a lukewarm center and possibly soggy edges. Not ideal.
• Overfilling the Ramekins: We love enthusiasm, but too much will lead to a bubbly, cheesy overflow in your oven. A small baking sheet underneath is a good backup, but proper filling is key.
• Not letting it rest: Diving in straight from the oven is a sure-fire way to a burnt mouth. That molten cheese needs a minute to chill. Literally.
• **Forgetting the seasoning:** Bland food is a sad food. Always taste your sauce before adding the chicken and broccoli, and adjust salt and pepper.

Alternatives & Substitutions

Feeling adventurous? Or just working with what you’ve got? No worries, I got you!

• Chicken: Cooked turkey, ham, or even canned tuna (drained, obvs!) can step in. For a vegetarian twist, use cooked chickpeas or cannellini beans.
• Broccoli: Frozen mixed veggies, peas, corn, or even defrosted spinach (squeeze out all the water!) work perfectly.
• Soup: If you’re not into condensed soup, you can make a quick béchamel sauce (melt 1 tbsp butter, whisk in 1 tbsp flour, slowly add 1 cup milk, cook until thickened, season). Easy peasy!
• Cheese: Any melty cheese works! Gruyere, Monterey Jack, Colby, or a spicy pepper jack if you like a little kick. Go wild!
• Toppings: Want some crunch? Sprinkle some crushed Ritz crackers, Panko breadcrumbs (tossed with a little melted butter!), or even some crispy fried onions on top during the last 10 minutes of baking. YUM.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Absolutely! Assemble it up to the point of baking, cover it, and pop it in the fridge for up to a day. When ready to bake, you might need an extra 5-10 minutes in the oven since it’s starting cold. Easy peasy lemon squeezy!

What if I don’t have ramekins?

No problem! Any small oven-safe dishes will do, like mini loaf pans, small ceramic bowls, or even a small cast-iron skillet (though that might be too big for two). Just ensure it can handle oven heat!

Can I use fresh broccoli instead of frozen?

You bet! Just make sure to steam or lightly blanch the fresh broccoli for a few minutes before adding it to the mixture, otherwise, it might be a bit too crunchy for casserole perfection. **Pro tip:** Chop it into really small florets.

Is this healthy?

Well, “healthy” is subjective, isn’t it? It’s got veggies, protein, and calcium! For a slightly lighter version, use a “healthy request” soup, skim milk, and reduced-fat cheese. But honestly, sometimes you just need comfort food. Don’t overthink it.

Can I freeze these?

Yes, you can! Assemble and bake as directed, then let them cool completely. Wrap them tightly and freeze. To reheat, thaw in the fridge overnight, then bake at 350°F (175°C) until heated through and bubbly, probably 20-30 minutes.

How spicy can I make this?

As spicy as your heart desires! Add a pinch of red pepper flakes, a dash of hot sauce to the soup mixture, or use pepper jack cheese. YOLO, right?

Final Thoughts

There you have it! A small casserole for two that’s ridiculously easy, comforting, and won’t leave you with a week’s worth of leftovers. You’ve just unlocked a new level of culinary genius, even if you just used a rotisserie chicken (your secret is safe with me!). So go impress someone—or just yourself—with your new small-batch casserole skills. You’ve earned it!