Cheesy Chicken Broccoli Casserole – Cozy, Creamy, and Weeknight-Friendly

This Cheesy Chicken Broccoli Casserole is pure comfort in a baking dish. It’s creamy, cheesy, and comes together with simple pantry staples. You get tender chicken, crisp-tender broccoli, and a golden, bubbly top that’s hard to resist.

It’s the kind of meal that makes second helpings inevitable and weeknights easier. If you need a crowd-pleaser that reheats well, this one’s a keeper.

What Makes This Recipe So Good

• Simple ingredients: Nothing fancy or hard to find. You probably have most of it already.
• Balanced texture: Creamy sauce, tender chicken, and just-right broccoli with a crisp top.
• Flexible: Use rotisserie chicken, leftover rice, or different cheeses based on what you have.
• Meal-prep friendly: Makes great leftovers and freezes well.
• Family-approved: Mild, cozy flavors that even picky eaters enjoy.

Shopping List

• Chicken: 3 cups cooked, shredded or diced (rotisserie chicken works great)
• Broccoli: 4 cups florets (fresh or frozen)
• Rice (optional): 2 cups cooked white or brown rice, or cooked egg noodles
• Cheese: 2 cups shredded cheddar (or a blend like cheddar and Monterey Jack)
• Milk or half-and-half: 1 cup
• Chicken broth: 1/2 cup
• Sour cream or Greek yogurt: 1/2 cup
• Butter: 3 tablespoons
• Flour: 3 tablespoons (for a quick roux)
• Onion: 1 small, finely chopped
• Garlic: 2–3 cloves, minced
• Seasonings: 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, salt and pepper to taste
• Topping: 1 cup crushed buttery crackers or panko breadcrumbs, 2 tablespoons melted butter
• Optional add-ins: 1/2 cup frozen peas, pinch of red pepper flakes, or a squeeze of lemon

Step-by-Step Instructions

1. Prep the oven and dish: Preheat your oven to 375°F (190°C).

   Grease a 9×13-inch baking dish.

2. Par-cook the broccoli: Steam or blanch the broccoli for 2–3 minutes until bright green and crisp-tender. Drain well to avoid a watery casserole.
3. Cook the aromatics: In a large skillet, melt 1 tablespoon butter over medium heat. Sauté onion for 3–4 minutes until soft.

   Add garlic and cook 30 seconds.

4. Make the roux: Add remaining 2 tablespoons butter to the skillet. Stir in flour and cook 1 minute, stirring constantly.
5. Build the sauce: Slowly whisk in milk and chicken broth until smooth. Simmer 2–3 minutes until slightly thickened.
6. Season and enrich: Stir in Dijon, paprika, onion powder, garlic powder, salt, and pepper.

   Remove from heat and whisk in sour cream or Greek yogurt.

7. Add the cheese: Stir in 1½ cups shredded cheese until melted and creamy. Reserve 1/2 cup cheese for topping.
8. Combine the filling: In a large bowl, combine cooked chicken, broccoli, and cooked rice or noodles (if using). Pour the cheese sauce over and fold gently to coat.
9. Assemble: Spread the mixture into the prepared baking dish.

   Sprinkle with remaining cheese.

10. Make the topping: Mix crushed crackers or panko with melted butter. Sprinkle evenly over the casserole.
11. Bake: Bake for 20–25 minutes, until bubbly and the top is golden. If needed, broil for 1–2 minutes to brown the topping.
12. Rest and serve: Let the casserole sit for 5–10 minutes so it sets.

    Serve warm.

Storage Instructions

• Refrigerator: Cool completely, then cover tightly. Store for 3–4 days.
• Reheat: Warm individual portions in the microwave in 30–60 second bursts, stirring once. For best texture, reheat covered in a 350°F (175°C) oven for 15–20 minutes.
• Freezer: Assemble but don’t bake, or freeze leftovers.

  Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then bake at 350°F until heated through.

Health Benefits

• Protein-rich: Chicken and cheese provide satisfying protein to keep you full longer.
• Veggie boost: Broccoli adds fiber, vitamin C, vitamin K, and antioxidants.
• Customizable calories: Swap full-fat dairy for reduced-fat or Greek yogurt to lighten it up.
• Whole grains option: Using brown rice adds extra fiber and minerals.

Common Mistakes to Avoid

• Watery casserole: Don’t skip draining the broccoli. Pat it dry if needed, especially if using frozen.
• Gritty sauce: Add the milk and broth slowly to the roux, whisking constantly.

  Let the flour cook for a minute before adding liquid.

• Overcooked broccoli: Par-cook just until crisp-tender. It will finish in the oven.
• Bland flavor: Taste the sauce before mixing. Add salt, pepper, and a touch more Dijon if needed.
• Soggy topping: Add the buttery crumb topping right before baking, not too far in advance.

Alternatives

• Low-carb: Skip the rice and add extra broccoli or cauliflower florets.
• Gluten-free: Use gluten-free flour for the roux and gluten-free breadcrumbs or crushed GF crackers.
• Dairy-light: Use lactose-free milk and a smaller amount of cheese.

  Swap sour cream for Greek yogurt.

• Flavor twists: Add 1 teaspoon Italian seasoning, a pinch of red pepper flakes, or a squeeze of lemon for brightness.
• Different protein: Use leftover turkey, cooked ground chicken, or even canned tuna for a budget option.
• Cheese swaps: Try Gruyère for nuttiness, pepper jack for heat, or a cheddar–mozzarella blend for extra melt.

FAQ

Can I use raw chicken instead of cooked?

Yes, but you’ll need to cook it first. Sauté bite-size pieces in a little oil with salt and pepper until no longer pink, then proceed with the recipe.

Is frozen broccoli okay?

Absolutely. Thaw and drain well, then pat dry.

If it’s very soft, reduce the par-cook time or skip it.

Can I make this ahead?

Yes. Assemble up to the topping, cover, and refrigerate for up to 24 hours. Add the topping right before baking, and add 5–10 minutes to the bake time if starting cold.

How do I prevent the sauce from curdling?

Keep the heat at medium and remove the pan from the heat before stirring in sour cream or yogurt.

Avoid boiling once dairy is added.

What can I use instead of a roux?

Mix 1 tablespoon cornstarch with 2 tablespoons cold milk and whisk it into the hot broth and milk. Simmer until thick, then add dairy and cheese off heat.

Can I leave out the rice?

Yes. The casserole is great with just chicken and broccoli.

It will be a bit saucier, which many people love.

How do I add more vegetables?

Fold in peas, diced carrots (pre-cooked), mushrooms sautéed with the onion, or small cauliflower florets.

What size pan should I use if I halve the recipe?

An 8×8-inch or 9×9-inch baking dish works well. Reduce the bake time slightly and watch for bubbling edges and a golden top.

In Conclusion

Cheesy Chicken Broccoli Casserole delivers comfort without fuss. It’s reliable, flexible, and perfect for busy nights or sharing with friends.

With a few smart steps—like draining the broccoli well and tasting the sauce—you’ll get great results every time. Keep this one in your rotation, and enjoy the cozy, creamy goodness whenever the craving hits.