Broccoli Chicken Casserole is a hearty and comforting dish that brings together tender chicken, fresh broccoli, and a creamy sauce all baked until bubbly and golden on top. This casserole has a nice balance of protein and veggies, making it a great choice for a family meal or a cozy weeknight dinner.
I love making this casserole because it’s so easy to put together, and it always turns out delicious. The combination of chicken and broccoli feels wholesome, and the creamy sauce adds that perfect touch to keep everything moist and flavorful without being too heavy. One of my favorite tricks is to sprinkle some crunchy breadcrumbs or cheese on top for a little extra texture.
When I serve this dish, I usually pair it with a simple side salad or some crusty bread to soak up any leftover sauce. It’s a crowd-pleaser that’s great for leftovers too, because it tastes even better the next day. This casserole always reminds me of relaxed dinners at home where everyone can dig in and enjoy good food without any fuss.
Key Ingredients & Substitutions
Chicken: Using cooked chicken breast gives you tender, lean protein. Rotisserie chicken is a convenient shortcut and adds flavor. You can also use leftover chicken or turkey.
Broccoli: Fresh broccoli adds a nice crunch and bright color. If fresh isn’t available, frozen works fine—just thaw and drain well to avoid sogginess.
Cream of Chicken Soup: This adds creaminess, but you can substitute with cream of mushroom or celery soup for a different taste. Or make a homemade white sauce if you prefer.
Sour Cream & Mayonnaise: These create a rich and tangy sauce. Greek yogurt can be a healthier alternative to sour cream, while light mayo lowers fat but keeps creaminess.
Cheese: Cheddar gives sharp, melty goodness. Parmesan adds a salty bite. Feel free to mix in mozzarella or Monterey Jack for different textures and flavors.
Topping: The buttered cracker or breadcrumb topping adds crunch. You can swap crackers for panko, crushed cornflakes, or even crushed nuts for added texture.
How Do I Get the Broccoli Tender but Not Mushy?
Cooking broccoli just right is key so it stays bright and slightly crisp in the casserole. Here’s how I do it:
- Steam or blanch the broccoli for about 3-4 minutes until it’s bright green and just tender—don’t overcook.
- Drain very well to remove excess moisture which can make the casserole watery.
- If you like, toss the florets with a little olive oil and salt before adding to the casserole for extra flavor.
This approach keeps broccoli fresh and vibrant after baking, giving your casserole the best texture and taste!
Equipment You’ll Need
- 9×13 inch casserole dish – Perfect size for even baking and easy serving.
- Large mixing bowl – For combining the ingredients smoothly.
- Steamer basket or pot – To steam or blanch the broccoli quickly and evenly.
- Measuring cups and spoons – To keep your ingredients just right.
- Whisk or spoon – To mix the creamy sauce without lumps.
- Baking sheet (optional) – If you’re toasting breadcrumbs or crackers separately for topping.
Flavor Variations & Add-Ins
- Use cooked turkey or ham instead of chicken for a different savory flavor.
- Add a layer of sliced mushrooms or caramelized onions for extra richness.
- Stir in shredded cheese like mozzarella or pepper jack for a different melty experience.
- Sprinkle with fresh herbs, like parsley or thyme, right before serving for a fresh touch.
How to Make Broccoli Chicken Casserole
Ingredients You’ll Need:
Main Ingredients:
- 3 cups cooked chicken breast, diced or shredded
- 4 cups fresh broccoli florets (or frozen, thawed)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese, divided
- ½ cup grated Parmesan cheese
- ½ cup mayonnaise
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon dried thyme (or fresh thyme sprigs for garnish)
Topping (Optional):
- ½ cup crushed buttery crackers or panko breadcrumbs
- 2 tablespoons butter
Time Needed:
This casserole takes about 15 minutes to prepare, plus 25-30 minutes baking time. Allow an extra 5 minutes to let it rest before serving. Overall, plan for about 45 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Broccoli:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish to keep your casserole from sticking. Then steam or blanch the broccoli florets for 3-4 minutes until they’re just tender but still bright green. Drain well to remove extra moisture.
2. Mix the Creamy Sauce:
In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise, minced garlic, finely chopped onion, black pepper, salt, and half of the shredded cheddar and Parmesan cheeses. Stir everything together until the sauce is smooth and creamy.
3. Add Chicken and Broccoli:
Gently fold in the cooked chicken pieces and the steamed broccoli florets, making sure everything is well coated with the creamy sauce mixture.
4. Assemble the Casserole:
Pour the mixture into your greased casserole dish and spread it out evenly. Sprinkle the remaining shredded cheddar and Parmesan cheese all over the top for a cheesy finish.
5. Add Crunchy Topping (Optional):
If you like a crispy topping, mix the crushed crackers or panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the cheese layer.
6. Bake Until Bubbly and Golden:
Place your casserole in the oven and bake uncovered for 25-30 minutes. You’ll know it’s ready when it’s bubbling around the edges and the top is golden brown.
7. Rest and Serve:
Remove the dish from the oven and let it rest for about 5 minutes. If you’d like, garnish with fresh thyme sprigs for a little fresh flavor and pretty presentation. Serve warm with a side salad or some crusty bread for a complete meal.
Can I Use Frozen Broccoli Instead of Fresh?
Yes, frozen broccoli works well! Just make sure to thaw it completely and drain any excess water before adding it to the casserole to prevent sogginess.
How Do 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 until warmed through, or in the microwave for a quicker option.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole up to the baking step, then cover and refrigerate for up to 24 hours. Bake it fresh when you’re ready, just add a few extra minutes to baking time if it’s cold.
What Can I Substitute for Cream of Chicken Soup?
If you don’t have cream of chicken soup, try cream of mushroom or cream of celery soup, or make a simple homemade white sauce to keep the casserole creamy.