Broccoli Chicken Casserole is a warm, comforting dish packed with tender pieces of chicken, fresh broccoli, and creamy sauce, all baked to bubbly perfection. It’s one of those meals that fills the kitchen with a wonderful aroma and invites everyone to the table. The mix of soft broccoli florets and juicy chicken makes it both hearty and satisfying, perfect for a family dinner or a cozy night in.
I love making this casserole because it’s so easy to prepare and always gets great reviews. One of my favorite tricks is to use a blend of cheese that melts nicely, adding a golden, gooey topping that everyone loves. Plus, it’s a great way to sneak in some veggies without anyone noticing too much – which is always a win in my book!
This casserole is wonderful served with a simple side salad or some crusty bread to soak up all the creamy goodness. I often find myself making a bigger batch because the leftovers are even better the next day. It’s such a reliable dish that brings comfort and warmth every time I make it. If you’re looking for something easy, tasty, and full of homey vibes, this broccoli chicken casserole is definitely worth trying.
Key Ingredients & Substitutions
Chicken: Cooked chicken breast works great for this casserole. You can use rotisserie chicken for quick prep or leftover chicken to save time.
Broccoli: Fresh broccoli gives a nice texture and color. Frozen broccoli works fine too but be sure to thaw and drain well to avoid sogginess.
Cheese: A blend of cheddar and mozzarella offers flavor and meltiness. You can swap mozzarella with Monterey Jack or Colby if you like.
Cream Soup: Cream of mushroom and cream of chicken soups both make a creamy sauce. For a homemade option, mix sour cream with chicken broth and a bit of flour or cornstarch.
Breading: Breadcrumbs add a satisfying crunch on top. Panko breadcrumbs work best for extra crispiness but regular breadcrumbs are fine too.
How Can You Make Sure The Casserole Is Creamy But Not Soggy?
Keeping a creamy yet firm casserole is all about moisture balance and mixing well. Here’s what I do:
- Use cooked pasta and broccoli that’s drained to remove excess water.
- Mix the creamy sauce ingredients well to ensure they coat everything evenly.
- Don’t add extra liquid—milk is enough to loosen the sauce.
- Spread the mixture evenly in the pan for uniform baking.
- Let the casserole rest for 5-10 minutes after baking. This helps the sauce thicken and set.
Following these tips helps keep the dish rich and cozy without turning watery or dense.
Equipment You’ll Need
- 9×13-inch baking dish – perfect for the casserole to cook evenly and serve comfortably.
- Large mixing bowls – for combining chicken, broccoli, and sauce ingredients easily.
- Whisk – helps to mix the creamy sauce smoothly without lumps.
- Cooking pot – to boil pasta and blanch broccoli if you prefer fresh or to cook pasta ahead.
- Measuring cups and spoons – for accurate ingredient portions.
- Sprinkle spoon or small spatula – for spreading cheese and breadcrumbs evenly over the top.
- Oven mitts – to safely remove the casserole from the oven.
Flavor Variations & Add-Ins
- Swap chicken for cooked turkey or ham for a different savory taste.
- Add sautéed mushrooms or bell peppers for extra veggies and flavor.
- Mix in a dash of hot sauce or cayenne pepper if you like some heat.
- Top with a sprinkle of Parmesan or blue cheese instead of cheddar for a different flavor twist.
Broccoli Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken breast, shredded or cubed
- 3 cups fresh broccoli florets (or frozen, thawed and drained)
- 2 cups cooked pasta (elbow macaroni or small shells work well)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup milk
- 1 small onion, finely chopped
- 1 cup breadcrumbs or panko
- 2 tbsp butter, melted
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh herbs (such as thyme or parsley) for garnish (optional)
How Much Time Will You Need?
This casserole takes about 15 minutes to prepare and 30-40 minutes to bake, for a total time of around 50-55 minutes including resting. Happy to have it on the table in under an hour!
Step-by-Step Instructions:
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish so the casserole doesn’t stick.
2. Mix Chicken, Broccoli & Pasta:
In a large bowl, add the cooked chicken, broccoli florets, and cooked pasta. Stir gently to combine well.
3. Make the Creamy Sauce:
In a separate bowl, whisk together the cream of mushroom soup, sour cream, mayonnaise, milk, chopped onion, minced garlic, salt, and pepper until the mixture is smooth and creamy.
4. Combine Everything:
Pour the creamy sauce over the chicken, broccoli, and pasta. Stir until everything is well coated with the sauce.
5. Assemble the Casserole:
Transfer the mixture into your prepared baking dish and spread it evenly.
6. Add Cheese and Crumb Topping:
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the casserole. Then, mix the melted butter with breadcrumbs and sprinkle that on top for a crunchy, golden crust.
7. Bake and Serve:
Bake in the preheated oven for 30-40 minutes until the casserole is bubbly and golden brown on top. Let it rest for 5 minutes before serving. Garnish with fresh herbs if you like, then enjoy warm!
Can I Use Frozen Broccoli Instead of Fresh?
Yes! Just be sure to thaw and drain the frozen broccoli well to avoid extra moisture that can make the casserole soggy.
Can I Prepare This Casserole Ahead of Time?
Absolutely! Assemble the casserole and cover it tightly with foil. Store it in the fridge for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it’s chilled.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
What Can I Substitute for Cream of Mushroom Soup?
You can use cream of chicken soup or make a homemade creamy sauce by mixing sour cream with chicken broth and a little flour or cornstarch to thicken.
