Chicken Broccoli Casserole: Our Top 3 Recipes

Cooking dinner for my family often feels like a culinary tightrope walk. I’m always aiming for that sweet spot: something everyone will actually eat, that’s reasonably nutritious, and doesn’t require me to spend hours glued to the stove after a long day. That’s why chicken broccoli casserole has become a regular hero in my kitchen. It’s the kind of meal that wraps you in a warm hug, tastes incredibly satisfying, and—best of all—is surprisingly straightforward to pull together. Today, I’m sharing not just one, but three fantastic takes on this classic. Whether you’re after a super speedy weeknight meal, something a little creamier and richer, or a version that sneaks in some extra goodness, you’re in for a treat.

Why You’ll Love This Dish

There’s a reason chicken broccoli casserole remains a beloved staple in so many households. For starters, it’s the ultimate comfort food; that creamy, cheesy goodness paired with tender chicken and bright broccoli is just irresistible. It’s also incredibly versatile, making it perfect for using up leftovers or adapting to what you have on hand. Plus, it’s a fantastic way to get some vegetables into even the pickiest eaters, subtly mingling the healthy greens with all that deliciousness. Whether you need a hearty meal for a hungry family, a dish to bring to a potluck, or just want something easy that delivers on flavor, this casserole ticks all the boxes.

> “I thought I knew chicken broccoli casserole, but these recipes took it to another level! My kids actually asked for seconds on the broccoli – a true miracle!” – A Happy Home Cook

The Cooking Process Explained

Making a delicious chicken broccoli casserole is generally a straightforward affair, focusing on layering flavors and textures. Typically, you’ll start by lightly cooking your chicken and blanching your broccoli to ensure they’re tender but not overcooked in the oven. Next, a creamy sauce is whisked together, often involving cheese, cream, and seasonings, to bind everything. All these components are then combined in a baking dish, topped with a little extra cheese or perhaps some crunchy breadcrumbs, and baked until bubbly and golden. The beauty of the three recipes we’re exploring today is how they each offer a slightly different spin on this core process, introducing new ingredients or methods to achieve unique and equally delicious results.

Ingredient List

What You’ll Need (General for all 3 variations, specific notes will follow for each)

• Cooked Chicken: About 3-4 cups, shredded or diced. Leftover rotisserie chicken is a huge time-saver here!
• Broccoli: 4-5 cups fresh broccoli florets, or 16 oz frozen broccoli.
• Creamy Base: Cream of chicken soup (or mushroom, or 셀러리 for different flavors), milk or chicken broth, sour cream or Greek yogurt.
• Cheese: 2-3 cups shredded cheddar cheese (sharp or mild), Monterey Jack, or a blend.
• Seasonings: Garlic powder, onion powder, salt, black pepper, and a pinch of paprika.
• Optional Toppings: Crushed crackers, panko breadcrumbs, extra cheese, crumbled bacon.
• Cooking Oil/Butter: For sautéing if cooking chicken from scratch.

Recipe 1: Classic Creamy Comfort

• Specific additions: No-fuss with canned cream of chicken soup and whole milk.

Recipe 2: Healthier Homestyle

• Specific additions: Homemade béchamel-style sauce using flour, butter, milk, and broth; Greek yogurt for tang.

Recipe 3: Speedy Cheesy Bake

• Specific additions: Pre-cooked rice (or quinoa) for a complete meal in one dish; quick-melting cheese blend.

Directions to Follow

Here’s a general guide for our chicken broccoli casseroles. Remember to check individual recipe notes for specific ingredient quantities and timings for each of the three variations.

1. Prepare the Chicken: If not using pre-cooked chicken, dice or shred raw chicken breast/thighs and cook them in a skillet over medium heat with a little oil until no longer pink. Season lightly with salt and pepper.
2. Blanch the Broccoli: Bring a pot of lightly salted water to a boil. Add the broccoli florets and cook for 2-3 minutes until bright green and slightly tender-crisp. Drain immediately and plunge into an ice bath (or run under cold water) to stop the cooking and preserve the color. Drain well.
3. Make the Creamy Sauce: In a large bowl, whisk together your creamy base ingredients (e.g., canned soup, milk, sour cream for the classic version; or melted butter, flour, milk, and broth for the healthier béchamel). Stir in most of the shredded cheese (reserving some for topping) and your chosen seasonings (garlic powder, onion powder, salt, pepper).
4. Combine Ingredients: Add the cooked chicken and blanched broccoli to the bowl with the sauce. Fold gently until everything is evenly coated. For the Speedy Cheesy Bake, stir in the pre-cooked rice at this stage.
5. Assemble the Casserole: Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
6. Add Toppings: Sprinkle the remaining shredded cheese over the top. If desired, add crushed crackers, breadcrumbs, or crumbled bacon for extra texture and flavor.
7. Bake: Preheat your oven to 375°F (190°C). Bake for 25-35 minutes, or until the casserole is hot and bubbly, and the cheese on top is melted and lightly golden brown. If the top starts to brown too quickly, you can loosely cover it with foil.
8. Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.

How to Serve It

This versatile chicken broccoli casserole shines as a standalone meal, but it truly complements an array of side dishes. For a simple weeknight meal, a side salad with a tangy vinaigrette offers a refreshing contrast to the richness of the casserole. If you’re looking to round out the plate, a fluffy side of white or brown rice (if not already incorporated into the casserole), or even some crusty bread for soaking up every last bit of the creamy sauce, would be perfect. For a lighter touch, consider roasted asparagus or green beans. And don’t shy away from garnishing with a sprinkle of fresh parsley or chives right before serving—it adds a pop of color and a fresh herbaceous note.

Keeping Leftovers Fresh

Chicken broccoli casserole is fantastic for meal prep and makes for delicious leftovers! Once completely cooled, transfer any remaining casserole to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.

To Reheat: For individual portions, microwave on medium power until heated through, stirring halfway. For a larger portion, you can reheat it in the oven at 300°F (150°C) for 15-20 minutes, or until warmed through, perhaps covered with foil to prevent drying out.

Freezing: This casserole freezes well too! After baking, allow it to cool completely. You can freeze it in individual portions in freezer-safe containers for quick meals, or freeze the entire casserole (unbaked or baked) in a freezer-safe aluminum foil pan, tightly wrapped with plastic wrap and then foil. It will stay good in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating. If freezing unbaked, you may need to add an extra 10-15 minutes to the baking time.

Helpful Cooking Tips

• Don’t Overcook the Broccoli: A common mistake is mushy broccoli. Blanching it briefly beforehand, as directed, ensures it’s tender-crisp in the final dish. When in doubt, err on the side of slightly undercooked before it goes into the oven.
• Flavorful Chicken: If you’re cooking fresh chicken, season it well while it cooks. This foundational flavor will carry through the entire casserole. Using rotisserie chicken is a fantastic shortcut that also brings great flavor.
• Balance the Sauce: Taste your sauce before adding it to the casserole. Does it need more salt? Pepper? A touch more garlic powder? Adjusting it here makes a big difference in the final product.
• Prevent Drying Out: If your casserole seems to be getting too brown on top before it’s hot and bubbly inside, loosely tent it with aluminum foil. This helps to protect the top while the rest of the casserole finishes cooking.
• Resting is Key: Don’t skip the resting step after baking. It allows the sauce to thicken slightly and settle, preventing a watery, messy serve.

Creative Twists

While the classic chicken broccoli casserole is a home run, feel free to experiment and make it your own!

• Spice It Up: Add a pinch of red pepper flakes to the sauce for a subtle kick, or a dash of hot sauce if you like more heat.
• Add More Veggies: Sautéed mushrooms, diced bell peppers, or even a handful of spinach can be stirred in for extra nutrients and flavor.
• Grain Power: Instead of just chicken and broccoli, turn it into a full one-dish meal by mixing in cooked rice, quinoa, or even some small pasta (like elbow macaroni or penne) right into the casserole mix.
• Cheese Please: Experiment with different cheese blends! A mix of sharp cheddar and Gruyère offers a sophisticated flavor, while Monterey Jack provides extra meltiness.
• Crunchy Topping Alternatives: Beyond breadcrumbs, consider crushed Ritz crackers, crumbled cornflakes, or even a mix of Parmesan cheese and a pat of melted butter drizzled over the top for a decadent crust.
• Dairy-Free Option: For those avoiding dairy, you can create a creamy base using unsweetened cashew milk or oat milk, a roux made with dairy-free butter and flour, and nutritional yeast for a cheesy flavor.

FAQ

Common Questions

Q: Can I use frozen chicken or frozen broccoli?
A: Absolutely! For frozen cooked chicken, simply thaw it and shred or dice. For frozen broccoli, you can either thaw it and drain well before adding to the casserole or add it directly from frozen, but be aware that it might release a bit more water. If adding frozen, you might want to blanch it for just a minute or two to ensure tenderness.

Q: My casserole turned out a bit watery. What went wrong?
A: This can happen if the broccoli wasn’t drained fully after blanching, or if there wasn’t enough thickening agent (like cheese or a roux) in your sauce. Ensuring your broccoli is very dry and not skimping on the cheese or flour/butter in a homemade sauce will help prevent this. Also, letting it rest after baking allows the sauce to thicken naturally.

Q: Can I prepare this casserole ahead of time?
A: Yes! You can assemble the entire casserole (without the final topping) up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, add the topping and allow it to sit at room temperature for about 30 minutes before baking, or add an extra 10-15 minutes to the baking time to ensure it heats through evenly.

Q: Is it possible to make this recipe gluten-free?
A: Yes! Many brands of condensed cream soups are gluten-free, or you can make a homemade cream sauce using a gluten-free flour blend for the roux. Ensure any breadcrumb toppings are also gluten-free, or use crushed gluten-free crackers.

Q: How do I know when the casserole is fully cooked?
A: The casserole is done when it’s bubbling around the edges, and the cheese on top is melted and golden brown. If you’re using an instant-read thermometer, insert it into the center of the casserole; it should read at least 165°F (74°C) to ensure it’s heated through.

Classic Creamy Comfort Chicken Broccoli Casserole

This classic creamy chicken and broccoli casserole is the ultimate comfort food, featuring tender chicken, fresh broccoli, and a rich, cheesy sauce, all baked to golden perfection. It's a hearty and satisfying meal perfect for any weeknight.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings 8 servings

Calories 450 kcal

Equipment

• Skillet
• Pot
• Large bowl
• Whisk
• 9x13 inch baking dish
• Oven
• Measuring cups and spoons

Ingredients

  

Main Ingredients

• 3-4 cups cooked chicken, shredded or diced leftover rotisserie chicken is ideal
• 4-5 cups fresh broccoli florets
• 1 (10.5 oz) can cream of chicken soup
• 1/2 cup milk whole milk recommended
• 1/4 cup sour cream
• 2 cups shredded sharp cheddar cheese divided
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch paprika
• 1 tablespoon cooking oil if cooking fresh chicken

Optional Topping

• 1/2 cup crushed Ritz crackers or panko breadcrumbs for topping

Instructions

 

Preparation

• If using raw chicken, dice or shred 1-1.5 lbs chicken breast/thighs and cook in a skillet with 1 tablespoon oil over medium heat until no longer pink, seasoning lightly with salt and pepper.
• Bring lightly salted water to a boil, add broccoli florets, and cook for 2-3 minutes until tender-crisp. Drain, plunge into an ice bath to stop cooking, then drain thoroughly, pressing out excess water.

Assembly and Baking

• In a large bowl, whisk cream of chicken soup, milk, and sour cream until smooth, then stir in 1.5 cups cheddar cheese, garlic powder, onion powder, salt, pepper, and paprika.
• Add the cooked chicken and blanched broccoli to the sauce, folding gently to coat all ingredients evenly.
• Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
• Sprinkle the remaining 1/2 cup cheddar cheese over the top, and optionally add crushed crackers or panko breadcrumbs for a crunchy topping.
• Preheat oven to 375°F (190°C) and bake for 25-35 minutes until hot, bubbly, and lightly golden; cover with foil if the top browns too quickly.

Serving

• Let the casserole rest for 5-10 minutes before serving to allow the sauce to set.

Notes

For extra flavor, consider adding a pinch of dried thyme or a dash of Worcestershire sauce to the creamy sauce. This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking. If baking from cold, you may need to add an extra 10-15 minutes to the cooking time.