Name: Chicken and Broccoli Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 cups cooked chicken, shredded or diced; 4 cups broccoli florets (fresh or frozen); 1 can (10.5 oz) cream of chicken soup; 1 cup sour cream or mayonnaise; 2 cups shredded cheddar cheese, divided; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; 2 cups cooked white rice or egg noodles (optional); 2 tablespoons butter, melted; 1 cup breadcrumbs or crushed crackers; 1/4 cup grated parmesan cheese (optional); Cooking spray or oil for greasing

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This Chicken and Broccoli Casserole is a creamy, cheesy, and satisfying dish that brings together tender chicken, fresh broccoli, and a rich sauce all baked under a golden topping. It’s one of those classic comfort meals that I love making when I want something hearty, wholesome, and family-friendly. It’s easy to prepare, makes great leftovers, and always gets cleaned off the plate.

Why You’ll Love This Recipe

I love how this casserole turns simple ingredients into something cozy and crave-worthy. It’s the perfect way to use up leftover chicken, and the combination of tender broccoli and creamy cheese sauce makes it feel indulgent and nourishing at the same time. Plus, it’s a complete meal in one dish—no need for sides unless I’m feeling extra hungry. Chicken and Broccoli Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken (shredded or diced)
Broccoli florets (fresh or frozen)
Cream of chicken soup (or cream of mushroom for variety)
Sour cream or mayonnaise
Shredded cheddar cheese
Garlic powder
Onion powder
Salt and pepper
Cooked white rice or egg noodles (optional for a base layer)
Butter
Bread crumbs or crushed crackers (like Ritz or panko) for topping
Grated parmesan (optional, for extra flavor)
Cooking spray or oil for greasing the baking dish

Directions

I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
If using fresh broccoli, I blanch it in boiling water for 2–3 minutes until just tender, then drain and set aside.
In a large mixing bowl, I stir together the cream of chicken soup, sour cream (or mayo), garlic powder, onion powder, salt, pepper, and half of the shredded cheddar.
I fold in the chicken and broccoli (and cooked rice or noodles, if using) until everything is coated.
I spread the mixture evenly in the prepared baking dish and top with the remaining cheddar cheese.
In a small bowl, I mix melted butter with breadcrumbs or crushed crackers and sprinkle it evenly over the top.
I bake uncovered for 25–30 minutes, until bubbly and the topping is golden brown.
I let it sit for 5 minutes before serving to help everything set.

Servings and timing

This recipe serves 6–8 people and takes about 45 minutes total: 15 minutes for prep and 30 minutes of baking.

Variations

I love making small tweaks depending on what I have:

Use rotisserie chicken to save time.
Add cooked rice or pasta to make it extra hearty.
Mix in sautéed onions or mushrooms for extra flavor.
Swap cheddar with mozzarella or a blend for a different cheese pull.
Add a bit of Dijon mustard or hot sauce to the sauce for a little zing.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container. To reheat, I microwave individual portions for 1–2 minutes or warm the whole dish in the oven at 350°F until heated through. If it seems dry, I add a splash of broth or milk before reheating. Chicken and Broccoli Casserole

FAQs

Can I use frozen broccoli?

Yes, I use frozen broccoli often—just thaw it first and pat it dry so the casserole doesn’t get watery.

Can I freeze this casserole?

I freeze it before baking by assembling everything and wrapping it tightly. When I’m ready to cook, I bake it straight from frozen at 375°F, adding 15–20 extra minutes.

What can I use instead of cream of chicken soup?

I sometimes make a quick homemade version using butter, flour, chicken broth, and milk cooked into a thick sauce.

Can I make it low-carb?

Yes. I skip the rice or pasta and stick with just chicken and broccoli for a lower-carb option.

How do I make it vegetarian?

I leave out the chicken and add more vegetables like cauliflower, mushrooms, or chickpeas for a meatless version.

Conclusion

This Chicken and Broccoli Casserole is one of my favorite easy dinners—it’s rich, creamy, and packed with comforting flavors. Whether I’m feeding a family, bringing a dish to a potluck, or just craving something warm and filling, this casserole always hits the spot. It’s simple, versatile, and endlessly delicious.