This creamy chicken and broccoli casserole offers a comforting, cheesy dinner that comes together easily with simple ingredients.
It's an ideal way to serve a balanced meal with protein, veggies, and dairy in one satisfying dish.
The cheesy sauce and baked topping create a deliciously creamy texture with golden highlights that please all ages.
Why You’ll Love This Recipe
- Using cooked chicken ensures the casserole cooks evenly and remains tender.
- Steamed broccoli keeps the vegetable vibrant and slightly crisp, balancing the creamy sauce.
- The cheese sauce binds the ingredients together and adds rich flavor, while baking creates a slightly crisp golden topping.
Creamy Chicken and Broccoli Casserole
A classic, creamy chicken and broccoli casserole baked with a cheesy topping—perfect for a comforting family meal any night of the week.
- Prep time
- 15 minutes
- Cook time
- 30 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 3 cups cooked chicken, shredded or diced (about 1 lb / 450 g)
- 4 cups fresh broccoli florets (about 300 g)
- 2 cups shredded sharp cheddar cheese (about 200 g), divided
- 2 cups milk (480 ml)
- 1/2 cup sour cream (120 ml)
- 1/4 cup butter (56 g)
- 1/4 cup all-purpose flour (30 g)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- 1/4 cup grated Parmesan cheese (25 g)
Instructions
- Prepare broccoli Preheat the oven to 350°F (175°C). Steam the broccoli florets until tender-crisp, about 4-5 minutes. Drain and set aside.
- Make cheese sauce In a medium saucepan, melt butter over medium heat. Add the chopped onion and garlic; cook until softened, about 3 minutes. Stir in flour and cook 1 minute to form a roux.
- Add milk and cook sauce Gradually whisk in the milk, ensuring no lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes.
- Combine sauce and cheese Remove from heat and stir in 1 ½ cups (150 g) cheddar cheese until melted. Stir in sour cream, salt, pepper, and paprika (if using).
- Assemble casserole In a large bowl, combine cooked chicken, steamed broccoli, and cheese sauce. Pour mixture into a greased 9×13-inch (23×33 cm) casserole dish.
- Add topping and bake Sprinkle the remaining ½ cup (50 g) cheddar cheese and Parmesan cheese evenly over the top. Bake uncovered for 25-30 minutes until bubbly and golden.
Helpful Tips
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) before cooking if starting from raw.
- Steaming broccoli rather than boiling helps retain nutrients and texture.
- You can substitute milk with half-and-half for a richer sauce but do not use skim milk as it may cause curdling.
- To thicken the sauce more, cook for an additional 2-3 minutes before adding cheese.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat thoroughly until the internal temperature reaches 165°F (74°C) before serving.
This casserole freezes well; cool completely then freeze in a suitable container for up to 2 months.
Thaw frozen casserole overnight in the refrigerator before reheating in the oven.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead, cover, and refrigerate before baking. Add a few extra minutes to the baking time if refrigerated.
What can I substitute for broccoli?
Cauliflower or green beans work well as substitutes for broccoli in this casserole.
Is this recipe gluten-free?
No, this recipe uses all-purpose flour for the sauce. To make it gluten-free, substitute the flour with a gluten-free thickener such as cornstarch.
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