Broccoli Chicken Casserole is a classic comfort dish that brings together tender chunks of chicken, fresh broccoli florets, and a creamy, cheesy sauce all baked to golden perfection. It’s the kind of meal that feels like a warm hug on a plate, with a nice mix of protein, veggies, and gooey cheese that everyone seems to love.
I’ve always enjoyed making this casserole when I want something simple but satisfying. One of my favorite tricks is to toss in a bit of garlic and onion powder to give it a little extra flavor without any extra effort. Plus, using leftover chicken works perfectly, so it’s a great way to cut down on waste while still serving up a delicious meal.
When I serve this casserole, I like to pair it with a light salad or some crusty bread to help soak up all the cheesy goodness. It’s perfect for a cozy family dinner or even for meal prepping because it tastes just as good (if not better) the next day. This dish is one that I come back to time and again because it’s simply a crowd-pleaser that never disappoints.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast keeps the casserole tender and protein-rich. Leftover or rotisserie chicken works well here, saving time and adding flavor.
Broccoli: Fresh broccoli offers a nice crunch and bright color. If you’re short on time, frozen broccoli florets can be used but thaw and drain them well to avoid sogginess.
Cheese: Cheddar and mozzarella mix melts beautifully for a creamy, stretchy texture. You can swap cheddar for Monterey Jack or Colby for a milder taste.
Cream of Chicken Soup: This adds creaminess and binds ingredients. For a homemade touch, replace it with a simple white sauce (béchamel) made from butter, flour, and milk.
Panko Breadcrumbs: They create a crunchy topping that contrasts nicely with the creamy inside. If unavailable, regular breadcrumbs or crushed crackers work too.
How Can You Get the Broccoli Tender but Not Mushy?
Broccoli texture is important here to keep the casserole fresh and tasty. Blanching or steaming broccoli briefly helps it stay bright green and just tender. Here’s how I do it:
- 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 just tender.
- Immediately drain and transfer the broccoli to a bowl of ice water to stop cooking—this keeps broccoli crisp and colorful.
- Drain well to avoid extra water making your casserole soggy.
This simple method keeps broccoli perfectly tender and fresh-tasting in the baked casserole without turning mushy.
Equipment You’ll Need
- 9×13 inch casserole dish – The perfect size for even baking and enough room for all ingredients.
- Large mixing bowl – For combining chicken, broccoli, and sauce easily.
- Steamer or boiling pot – To quickly blanch or steam the broccoli without overcooking.
- Small bowl – For mixing melted butter with breadcrumbs to make a crispy topping.
- Measuring cups and spoons – To ensure accurate ingredient portions for consistent results.
- Oven mitts – To safely handle the hot casserole dish when removing from the oven.
Flavor Variations & Add-Ins
- Protein swap: Use cooked turkey or ham instead of chicken for a different twist or make it vegetarian with sautéed mushrooms or tofu.
- Cheese changes: Try pepper jack for a bit of heat or Swiss for a nutty flavor. Use your favorite melting cheese.
- Veggie boost: Add sliced mushrooms, diced bell peppers, or chopped spinach for extra nutrients and flavor.
- Spice it up: Mix in a pinch of red pepper flakes, paprika, or a splash of hot sauce to add some kick.
How to Make Broccoli Chicken Casserole
Ingredients You’ll Need:
- 3 cups cooked chicken breast, diced or shredded
- 4 cups fresh broccoli florets
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of chicken soup
- ½ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
- Fresh parsley or thyme for garnish (optional)
Time You’ll Need
Plan for about 10 minutes of prep time and 25-30 minutes of baking. Plus, add a few minutes to steam the broccoli and a short resting time after baking. All together, it takes about 40-45 minutes to prepare and serve this delicious casserole.
Step-by-Step Instructions:
1. Prepare the Broccoli and Preheat Oven:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish so the casserole won’t stick. Next, steam or blanch the broccoli florets by cooking them in boiling water for 3-4 minutes until they’re bright green and tender crisp. Drain them well and set aside.
2. Mix the Casserole Filling:
In a large bowl, combine the cooked chicken, steamed broccoli, cream of chicken soup, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir everything together until well mixed. Then fold in 1 ½ cups of cheddar cheese and ½ cup of mozzarella cheese.
3. Assemble, Top, and Bake:
Spread the chicken and broccoli mixture evenly into the prepared casserole dish. In a small bowl, mix melted butter with the panko breadcrumbs. Sprinkle this buttery breadcrumb topping evenly over the casserole. Finally, sprinkle the remaining cheddar and mozzarella cheese over the top for a cheesy golden crust.
4. Bake and Serve:
Bake the casserole uncovered for 25-30 minutes until the topping is golden brown and the casserole is bubbly around the edges. After removing it from the oven, let it rest for about 5 minutes to set. Garnish with fresh parsley or thyme if you like, and serve warm for a delicious, comforting meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can! Just make sure to thaw and drain the frozen broccoli well to avoid excess moisture, which can make the casserole soggy. Lightly pat it dry with paper towels before mixing.
Can I Substitute Cream of Chicken Soup?
Absolutely! You can use cream of mushroom or cream of celery soup for a different flavor, or make your own creamy sauce with butter, flour, and milk if you prefer a homemade option.
How Should I Store Leftovers?
Store leftover casserole in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or use the microwave for quicker reheating.
Can I Make This Casserole Ahead of Time?
Yes! Assemble the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
