Chicken and Broccoli Casserole – Cozy, Weeknight Comfort

This Chicken and Broccoli Casserole is the kind of dish that makes a busy evening feel easy. It’s creamy, cheesy, and packed with tender chicken and crisp-tender broccoli, all baked under a golden topping. You can prep it ahead, swap in what you have, and feed a crowd without breaking a sweat.

It’s also kid-friendly and reheats like a dream. If you’re craving something comforting but not fussy, this one delivers.

What Makes This Special

This casserole strikes a nice balance between cozy and wholesome. You get hearty protein, a good dose of vegetables, and just enough creaminess to feel indulgent without being heavy.

It’s flexible, too. You can use rotisserie chicken, leftover grilled chicken, or even poached thighs. Broccoli keeps its bite, the sauce stays smooth, and the top gets just the right crunch. Best of all, it comes together with simple pantry staples. No complicated steps, no specialty gear.

Just reliable flavors that work every time.

Ingredients

• 3 cups cooked chicken, shredded or cubed (rotisserie works great)
• 4 cups broccoli florets (fresh or frozen, cut into bite-size pieces)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 3/4 cups low-sodium chicken broth
• 3/4 cup milk or half-and-half
• 1/2 cup sour cream or plain Greek yogurt
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 teaspoon Dijon mustard (optional, but recommended)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and black pepper, to taste
• 1 cup panko or crushed buttery crackers
• 2 tablespoons olive oil or melted butter (for the topping)
• Cooking spray or a little butter for greasing the dish

Instructions

1. Preheat and prep. Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Par-cook the broccoli. Bring a pot of salted water to a boil. Add broccoli and cook for 2 minutes (1 minute if using small florets).

   Drain and rinse under cold water to stop the cooking. Pat dry.

3. Sauté the aromatics. In a large skillet over medium heat, melt the butter. Add onion and a pinch of salt.

   Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4. Make the sauce. Sprinkle flour over the onions and garlic. Cook, stirring, for 1 minute to remove the raw flour taste.

   Slowly whisk in chicken broth, then milk. Bring to a gentle simmer and cook 3–4 minutes, stirring, until slightly thickened.

5. Season and enrich. Off the heat, whisk in sour cream, 1 cup of the cheddar, Dijon, onion powder, garlic powder, paprika, and a few grinds of black pepper. Taste and add salt as needed.
6. Combine. In a large bowl, mix the chicken and broccoli.

   Pour the sauce over and fold gently until everything is coated.

7. Assemble. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar on top.
8. Make the topping. In a small bowl, combine panko with olive oil or melted butter and a pinch of salt. Stir until the crumbs are evenly moistened.

   Scatter over the casserole.

9. Bake. Place on the center rack and bake 18–22 minutes, until bubbling at the edges and the topping is golden.
10. Rest and serve. Let it rest for 5–10 minutes so the sauce sets slightly. Serve warm.

Keeping It Fresh

Leftovers keep well, so this is ideal for meal prep. Store in an airtight container in the fridge for up to 4 days.

Reheat in the oven at 325°F (165°C) until warmed through, or microwave in short bursts to avoid drying it out. For freezing, assemble the casserole up to the topping. Wrap tightly and freeze for up to 2 months.

Thaw overnight in the fridge, add the topping, and bake. Tip: If baking from frozen, cover with foil and bake at 350°F (175°C) for 30 minutes, then uncover and bake 15–20 minutes more, until hot and bubbly.

Benefits of This Recipe

• Balanced comfort: Protein-rich chicken, fiber-filled broccoli, and a creamy sauce that feels satisfying.
• Weeknight-friendly: Rotisserie chicken saves time. The sauce comes together in minutes.
• Make-ahead: Assemble earlier in the day and bake when you’re ready to eat.
• Kid-approved flavors: Mild, cheesy, and familiar.
• Flexible ingredients: Works with fresh or frozen broccoli and different cheeses.

Pitfalls to Watch Out For

• Overcooking the broccoli: It will bake again, so keep the blanch short to avoid mushy results.
• Thin sauce: If the sauce doesn’t simmer after adding milk and broth, it won’t thicken. Give it time on gentle heat.
• Underseasoning: Taste the sauce before mixing it with the chicken and broccoli.

  It should taste well-seasoned and slightly salty.

• Soggy topping: Toss the crumbs with oil or butter and bake uncovered so the top crisps up.
• Dry chicken: Use cooked chicken that’s still moist. Dark meat or a mix of white and dark helps.

Recipe Variations

• Ranch twist: Swap the onion and garlic powders for 1 tablespoon dry ranch seasoning. Use a Monterey Jack and cheddar mix.
• Rice base: Stir 2 cups of cooked rice into the filling before baking for a heartier dish.

  Increase sauce by 1/2 cup broth if it seems thick.

• Cauliflower swap: Use half broccoli and half cauliflower for extra variety and texture.
• Lighten it up: Use Greek yogurt instead of sour cream, reduced-fat milk, and part-skim cheese. Keep the crumb topping modest.
• Spicy kick: Add 1/2 teaspoon crushed red pepper or a diced jalapeño to the onions. Pepper Jack cheese works well here.
• Gluten-free: Use a 1:1 gluten-free flour for the roux and gluten-free panko or skip the crumbs and top with extra cheese.
• No-cook broccoli shortcut: Use frozen broccoli florets, thawed and well-drained.

  Pat dry to avoid watery sauce.

• Herby upgrade: Stir in 2 tablespoons chopped fresh parsley or chives before baking. A squeeze of lemon over servings brightens the flavors.

FAQ

Can I use canned soup instead of making the sauce?

Yes. Use one 10.5-ounce can of cream of chicken soup plus about 1/2 to 3/4 cup milk.

It’s quicker, though the from-scratch sauce has a fresher taste and better texture.

What cheese works best?

Sharp cheddar is classic and melts well. For a smoother melt, mix cheddar with Monterey Jack, mozzarella, or Gruyère. Grate your own cheese for the best melt.

Do I need to cook the chicken first?

Yes, the chicken should be fully cooked before assembling.

Rotisserie chicken is the fastest route, but poached or baked chicken works too.

How can I make it ahead?

Assemble the casserole up to the topping, cover, and refrigerate for up to 24 hours. Add the topping just before baking. You may need an extra 5–10 minutes in the oven if baking from cold.

Why did my sauce separate?

Too-high heat or boiling after adding dairy can cause curdling.

Keep the heat moderate and add sour cream off the heat. Whisking steadily helps keep the sauce smooth.

Can I add pasta?

Absolutely. Stir in 8 ounces of cooked, short pasta (like rotini or penne).

Add an extra 1/2 cup broth or milk to keep it saucy.

Is there a dairy-free option?

Use olive oil instead of butter, a plant-based milk that’s unsweetened and unflavored, and a dairy-free sour cream or cashew cream. Use a vegan cheese or skip the cheese and add extra seasoning.

In Conclusion

Chicken and Broccoli Casserole is a reliable, family-friendly meal that feels like a warm hug on a weeknight. It’s simple to make, easy to customize, and generous with flavor.

Keep the steps straightforward, season the sauce well, and don’t overcook the broccoli. With those basics, you’ll have a creamy, golden-topped casserole you can count on any time.