Broccoli Chicken Casserole is a warm and comforting dish that brings together tender chicken, fresh broccoli, and creamy sauce all baked until bubbly and golden. It’s a simple meal packed with flavors and textures that make it feel like a cozy hug from the inside out.
I love making this casserole on busy weeknights because it’s easy to throw together, and it always feels like a little celebration at the dinner table. One of my favorite tricks is to add a crunchy topping of breadcrumbs or cheese to give it that perfect mix of creamy and crispy.
This casserole is great served with a side of rice or crusty bread to soak up all the delicious sauce. It’s a crowd-pleaser that I always end up making again, especially when I want something that’s both satisfying and homey without too much fuss.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives the casserole a mild flavor and tender texture. Leftover rotisserie chicken works well here if you want to save time.
Broccoli: Fresh broccoli gives a nice crunch and bright color. If fresh isn’t available, frozen broccoli can be used—just thaw and drain it well to avoid extra water.
Cheese: Sharp cheddar adds a rich and tangy taste. You can swap for Monterey Jack, mozzarella, or a cheese blend you like. Adding extra on top makes for a golden, melty crust.
Creamy Base: Cream of chicken soup keeps the casserole moist and flavorful. For a healthier twist, use Greek yogurt instead of sour cream or mayonnaise, or try cream of mushroom for a different flavor.
Bread Topping: Adding breadcrumbs or crushed crackers with melted butter creates a great crunchy contrast on the top. If you prefer gluten-free, try crushed nuts or gluten-free breadcrumbs.
How Do You Keep the Broccoli Bright and Tender in This Casserole?
Broccoli can become mushy or lose its color if overcooked. To avoid that, blanch or steam it briefly before mixing it in. Here’s how:
- Boil water in a pot with a pinch of salt.
- Add broccoli florets and cook for 3-4 minutes until they turn bright green and are slightly tender.
- Quickly drain and run under cold water or plunge into ice water to stop cooking.
- Drain thoroughly to remove excess water before adding to your casserole.
This method locks in the bright color and keeps the broccoli from getting soggy when baked in the creamy sauce.
Equipment You’ll Need
- 9×13 inch baking dish – I like this size because it fits everything comfortably and cooks evenly.
- Large mixing bowl – for easily combining all the ingredients without mess.
- Steamer or saucepan – needed to lightly steam or blanch the broccoli so it stays bright and tender.
- Whisk or spoon – for mixing the sauce ingredients smooth and lump-free.
- Baking sheet (optional) – if you want to toast the breadcrumbs or crackers before topping the casserole for extra crunch.
Flavor Variations & Add-Ins
- Protein swap: Use cooked turkey or ham instead of chicken for a different flavor profile.
- Cheese options: mix in some mozzarella or pepper jack to add a melty, spicy kick.
- Veggie boost: stir in sautéed mushrooms, chopped bell peppers, or corn for extra texture and color.
- Spice it up: add a pinch of red pepper flakes or paprika to give it a little heat.
Broccoli Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, cubed or shredded
- 4 cups fresh broccoli florets
- 1 cup sharp cheddar cheese, shredded (plus extra for topping)
- 1 cup cooked rice (optional, for more bulk)
For the Sauce:
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup mayonnaise or Greek yogurt
- ¼ cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
For the Topping (Optional):
- ½ cup breadcrumbs or crushed crackers
- 2 tbsp butter
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 25-30 minutes in the oven. Allow an extra 5-10 minutes to let the casserole rest before serving. Overall, about 40-50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare:
Set your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
2. Cook the Broccoli:
Steam or blanch broccoli florets for 3-4 minutes until they are just tender but still bright green. Drain thoroughly to avoid excess water in the casserole.
3. Make the Sauce:
In a large bowl, mix together the cream of chicken soup, sour cream, mayonnaise (or Greek yogurt), milk, chopped onion, minced garlic, dried parsley, salt, and black pepper. Stir until smooth and combined.
4. Combine Ingredients:
Add the cooked chicken, broccoli, cooked rice (if using), and 1 cup of shredded cheddar cheese into the sauce. Gently fold everything together until evenly mixed.
5. Assemble the Casserole:
Spread the mixture evenly into the prepared baking dish. Sprinkle extra shredded cheddar cheese over the top.
6. Add Crunchy Topping (Optional):
If you’d like a crunchy topping, melt the butter in a small pan, stir in the breadcrumbs or crushed crackers until coated, then sprinkle it evenly over the cheese layer.
7. Bake:
Bake the casserole uncovered for 25-30 minutes, until it’s bubbly and the top is a nice golden brown.
8. Rest and Serve:
Let the casserole rest for 5-10 minutes after baking. This helps it set and makes it easier to serve. Enjoy your warm, tasty Broccoli Chicken Casserole with a fresh salad or some crusty bread!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just thaw and drain frozen broccoli well before using to prevent extra moisture in the casserole. A quick steam or blanch after thawing helps keep it tender and bright.
How Do I Store Leftover Broccoli Chicken Casserole?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, adding a splash of milk if the casserole seems dry.
Can I Make This Casserole Gluten-Free?
Absolutely! Use gluten-free cream of chicken soup and substitute breadcrumbs with gluten-free crumbs or crushed nuts to keep the crunchy topping.
Is It Okay to Prepare This Casserole Ahead of Time?
Yes, you can assemble the casserole and refrigerate it, covered, for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.