I’m so excited to share my Broccoli Chicken Casserole recipe with you! This isn’t just dinner – it’s a comforting, cheesy, and hearty meal that brings together tender chicken, crisp-tender broccoli, creamy cheese sauce, and a buttery, crunchy topping. It’s perfect for family dinners, make-ahead meals, or even sharing with friends.
Level: Easy
Total Time: 1 hour 15 minutes
Prep Time: 45 minutes
Cook Time: 30 minutes
Yield: 10-12 servings
Course: Dinner, Main Course
Cuisine: American
I remember the first time I made this casserole – the combination of melted cheese, savory chicken, and bright green broccoli was irresistible. It’s the kind of dish that feels like a warm hug on a plate.
This recipe is perfect for busy weeknights because you can prep it ahead of time and pop it in the oven when you are ready. We’ll cook the chicken and broccoli, make a creamy cheese sauce, layer everything with rice, and finish it with a golden, buttery cracker topping. It’s rich, satisfying, and perfect for leftovers too.
Whether you’re cooking for a big family or just want a meal that will stretch to several nights, this Broccoli Chicken Casserole is a must-try.
How to Make Broccoli Chicken Casserole
This casserole brings together layers of creamy, cheesy chicken and broccoli, all nestled over a base of tender rice. Here’s what makes it special:
• Juicy, cooked chicken shredded into tender pieces
• Crisp-tender broccoli that holds its texture
• A creamy, cheesy sauce made with milk, cream cheese, and cheddar
• A buttery cracker topping that adds a satisfying crunch
• Easy layering over cooked rice for a full, hearty meal
It’s a layered casserole that is big on flavor, comforting, and perfect for reheating without losing texture.
Ingredients
• 6 Tbsp salted butter, plus more for greasing the baking dish
• 8 cups small broccoli florets
• 2 Tbsp olive oil
• 4 boneless, skinless chicken breasts (6 oz each)
• 1 medium yellow onion, finely diced
• 1 clove garlic, grated
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard
• 1/4 tsp cayenne pepper
• 4 cups whole milk
• 4 oz cream cheese, cubed and at room temperature
• 1/2 cup finely grated parmesan
• 1/2 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp paprika
• 8 oz processed cheese, such as Velveeta, cubed
• 8 oz sharp cheddar, freshly grated (about 2 cups)
• 3 cups cooked long-grain rice
• 1 cup crushed butter crackers, such as Ritz
Directions
- Preheat and Prepare:
o Preheat the oven to 350°F.
o Butter a 13-by-9-inch baking dish and set aside. - Cook the Broccoli:
o Bring a large pot of water to a boil. Add the broccoli and cook for about 2 minutes until crisp-tender.
o Drain, rinse with cold water, and set aside. - Cook the Chicken:
o Heat a large high-sided skillet over medium-high heat. Add 2 Tbsp butter and olive oil.
o Once hot, add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through.
o Transfer to a plate and let cool slightly, then shred the chicken. - Make the Cheese Sauce:
o Wipe the skillet clean and return to medium heat. Melt 2 Tbsp butter, then add the onion and garlic. Sauté for 3-4 minutes until softened.
o Stir in flour, dry mustard, and cayenne for 1 minute. Slowly whisk in milk and cook until thickened, about 4 minutes.
o Reduce heat to medium-low. Add cream cheese and parmesan, whisking until smooth. Add salt, pepper, and paprika. Stir in processed cheese and half of the cheddar until melted.
o Fold in shredded chicken and broccoli. - Prepare the Cracker Topping:
o Melt remaining 2 Tbsp butter and mix with crushed crackers. Set aside. - Assemble the Casserole:
o Spread half of the cooked rice in the prepared baking dish. Layer with half of the broccoli-chicken mixture. Repeat layers.
o Top with remaining cheddar and the cracker topping. - Bake:
o Bake for 30 minutes, rotating halfway, until bubbly and golden. Let cool slightly before serving.
Process Details
• Shredding the Chicken: Cooking chicken in the skillet first ensures it stays juicy and flavorful. Shredding it allows it to blend seamlessly with the sauce.
• Making the Sauce: Combining cream cheese, milk, and cheddar creates a smooth, creamy base that coats the broccoli and chicken perfectly.
• Layering the Casserole: Alternating rice and broccoli-chicken layers makes sure every bite has a balance of textures and flavors.
Tips for Success
• Use fresh broccoli if possible to avoid mushy florets.
• You can prep the casserole ahead of time and store it in the fridge for up to 2 days before baking.
• Try crushed cornflakes or panko breadcrumbs if you don’t have crackers for the topping.
• Let the casserole sit for 5-10 minutes after baking for easier slicing and serving.
Serving Ideas
• Serve with a simple green salad for a lighter side.
• Pair with garlic bread for a complete comfort meal.
• Leftovers make a great lunch the next day or can be reheated in single servings.
Storage & Freezing
• Refrigerator: Store in an airtight container for 3-4 days. Reheat in the oven at 350°F until warmed through.
• Freezing: Divide casserole into portions or freeze the whole dish. Thaw overnight in the fridge and bake for 20 minutes to heat through, then add the topping and bake another 30 minutes until bubbly.
Nutrition Info (Approximate per Serving)
• Calories: 550
• Protein: 38 g
• Carbohydrates: 45 g
• Fat: 28 g
• Fiber: 5 g
• Sodium: 780 mg
• Sugar: 6 g
My Broccoli Chicken Casserole is the perfect combination of creamy, cheesy, and comforting flavors. Every bite gives you tender chicken, crisp broccoli, and a golden, crunchy topping. I hope you enjoy making and sharing this dish as much as I do. Once you try it, it will become a go-to recipe for family dinners and special occasions alike.