Cheesy Broccoli Chicken Casserole Recipe

You know that dish you make once and then crave every random Tuesday after? This is it.

Juicy chicken, tender broccoli, and a blanket of molten cheese baked until bubbly—this casserole delivers comfort without wrecking your evening.

It’s fast, it’s craveable, and it reheats like a dream. If your weeknight dinners feel like a tired rerun, this is the plot twist that saves the season.

What Makes This Special

This isn’t your bland, beige casserole from the 90s. It brings sharp, creamy, and savory notes together with a crunchy top that actually stays crisp.

The sauce is luscious without being heavy, thanks to a smart blend of broth and Greek yogurt (or sour cream if you’re feeling extra).

It’s also a one-pan superstar: prep, bake, and serve in under an hour—no culinary gymnastics required.

Cheesy Broccoli Chicken Casserole Recipe

Recipe by Wendy CarterCourse: Dinner

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

480

kcal

Ingredients

• 2 1/2 cups cooked chicken, shredded or cubed (rotisserie works great)

• 4 cups broccoli florets, lightly steamed or blanched

• 1 cup uncooked rice or 8 oz cooked pasta (optional base; choose one)

• 1 tablespoon olive oil or butter

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1 cup low-sodium chicken broth

• 1 cup milk (whole or 2%)

• 1/2 cup plain Greek yogurt or sour cream

• 2 cups shredded sharp cheddar cheese, divided

• 1/2 cup grated Parmesan cheese

• 1 teaspoon Dijon mustard

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon crushed red pepper flakes (optional)

• Salt and black pepper to taste

• 1 cup panko breadcrumbs

• 1 tablespoon melted butter (for topping)

• Fresh parsley, chopped (optional garnish)

Step-by-Step Instructions

• Preheat and prep: Heat the oven to 375ºF (190ºC). Grease a 9×13–inch baking dish. If using rice or pasta, cook it al dente, drain, and set aside.
• Par-cook the broccoli: Steam or blanch florets for 2–3 minutes until bright green and just tender. Drain well so your casserole isn’t watery.
• Sauté aromatics: In a skillet over medium heat, add oil/butter. Cook onion for 3–4 minutes until translucent, then add garlic for 30 seconds until fragrant.
• Build the roux: Sprinkle flour over onions and stir for 1 minute. Slowly whisk in chicken broth, then milk, cooking until the sauce thickens slightly, 3–5 minutes.
• Make it creamy: Off heat, whisk in Greek yogurt (or sour cream), Dijon, smoked paprika, red pepper flakes, 1 1/2 cups cheddar, and Parmesan. Season with salt and pepper. The sauce should be silky and coat a spoon.
• Assemble the base: In the baking dish, layer the rice or pasta (if using), then scatter chicken and broccoli evenly.
• Sauce it up: Pour the cheese sauce over the dish, gently shaking or tapping to help it settle into the gaps. Don’t stress about perfection—gravity’s on your side.
• Crunchy top: Mix panko with melted butter and remaining 1/2 cup cheddar. Sprinkle evenly over the casserole.
• Bake: Cook for 25–30 minutes, until bubbling at the edges and golden on top. If you want extra color, broil for 1–2 minutes, watching closely.
• Rest and serve: Let it stand 5–10 minutes so it sets. Garnish with parsley. Serve warm and accept compliments graciously.

Preservation Guide

• Fridge: Store leftovers in airtight containers for up to 4 days. Reheat at 350°F covered with foil for 15–20 minutes or microwave in 60–90 second bursts.
• Freezer: Assemble unbaked casserole, wrap tightly, and freeze up to 3 months.
  

  Bake from frozen at 350°F for 50–60 minutes, covered for the first 35 minutes; uncover to brown.

• Make-ahead: Prep a day ahead and refrigerate unbaked. Add 5–10 minutes to bake time since it’s cold.

Why It’s Worth Making

It’s a full meal in one pan: protein, veg, and optional carbs in a creamy blanket of joy. The texture contrast—tender broccoli, juicy chicken, and a crunchy top—hits every craving.

Plus, it’s affordable, scalable, and kid-approved. IMO, it’s the team captain of meal prep.

Nutrition Stats

Per serving (estimate, with rice): Calories ~480, Protein 30–35g, Carbs 35–45g, Fat 20–25g, Fiber 3–5g, Sodium 650–800mg.

Using Greek yogurt and low-sodium broth keeps it lighter.

Swap rice for cauliflower rice to trim carbs, or increase broccoli for extra fiber. FYI, sharp cheddar adds more flavor per ounce, so you can use less and still taste it.

Recipe Mistakes to Avoid

• Watery casserole: Don’t skip draining broccoli. Excess moisture dilutes the sauce and kills the crunch.
• Grainy sauce: Add yogurt/sour cream off heat.
  

  Boiling dairy can curdle or split.

• Overcooked pasta/rice: Keep it al dente before baking, or it turns mushy in the oven.
• Undersalted base: Season the sauce properly before pouring. Cheese alone won’t save a bland dish.
• Burnt top, cold middle: If browning too fast, tent with foil and finish baking until bubbly.

Different Takes

• Low-carb: Swap rice for cauliflower rice; reduce milk slightly to keep sauce thick.
• Spicy: Add chopped jalapeños and use pepper jack for half the cheddar.
• Bacon ranch: Stir in 2–3 tablespoons ranch seasoning and 1/2 cup crisp bacon bits.
• Mushroom umami: Sauté sliced mushrooms with the onions and add a splash of soy or Worcestershire.
• Gluten-free: Use GF flour, GF panko, and certified GF pasta (or skip pasta).
• Extra veg: Fold in peas or diced carrots for color and sweetness.

FAQ

Can I use canned soup instead of making the sauce?

Yes, you can sub two 10.5-oz cans of cream of chicken or mushroom plus about 1/2 cup milk. The scratch sauce tastes fresher and has cleaner ingredients, but shortcuts are sometimes the move.

Do I have to cook the chicken first?

Pre-cooked chicken is safest and fastest.

If starting with raw, dice small, season, and sauté just until no longer pink before mixing into the casserole.

What cheese melts best for this?

Sharp cheddar is classic. Mixing in Monterey Jack or mozzarella gives extra melt, while Parmesan adds salty depth. Shred your own for the best texture—pre-shredded has anti-caking agents.

How can I make it dairy-free?

Use olive oil, a dairy-free milk (unsweetened almond or oat), and a plant-based yogurt.

Swap cheeses for a good melting vegan cheese. Keep the roux the same, and season generously.

Can I assemble and bake later?

Absolutely. Assemble, cover, and refrigerate up to 24 hours.

Bake straight from the fridge at 375°F, adding 5–10 minutes and checking for bubbling around the edges.

What’s the best side to serve with it?

A crisp green salad with lemony vinaigrette balances the richness. Garlic bread or roasted carrots don’t hurt, either—because carbs with carbs is a lifestyle.

To Sum It Up

Cheesy Broccoli Chicken Casserole is the weeknight MVP: easy prep, big flavor, and reliable leftovers.

It’s flexible enough to fit your pantry, forgiving enough for busy nights, and bold enough to make everyone happy.

One pan, zero drama, maximum comfort—what more do you want from dinner?