Why You Will Love This Recipe
This Broccoli Cheddar Chicken Casserole is the ultimate comfort food for busy weeknights or cozy family gatherings. It’s creamy, cheesy, and packed with tender chicken and fresh broccoli – all baked into one satisfying dish. I love how easy it is to throw together (hello, 10-minute prep!), and it’s flexible enough to adapt with whatever ingredients you have on hand. Plus, it reheats like a dream, making it perfect for meal prep!
Ingredients:
- 2 cups cooked chicken, shredded or diced
- 3 cups fresh broccoli florets
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup crispy fried onions (optional topping)
Ingredient Prep Guide
Chicken: Use rotisserie chicken for a shortcut, or cook 2 boneless breasts in a skillet with a pinch of salt. Shred it while warm for juicier pieces.
Broccoli: Cut fresh florets into bite-sized pieces. Blanch them in boiling water for 2 minutes to soften slightly, then rinse under cold water to stop cooking. This keeps them bright green and crisp-tender.
Cheese: Pre-shredded works, but freshly grated cheddar melts smoother. Avoid low-fat cheese—it can make the sauce grainy.
Cream of chicken soup: Stir it with milk until smooth to prevent clumping. For a lighter option, use low-sodium soup and mix with plain Greek yogurt instead of sour cream.
Equipment & Tools
- 9×13-inch casserole dish
- Large mixing bowl
- Skillet or pot (for pre-cooking chicken or broccoli)
- Whisk or fork
- Measuring cups/spoons
Step-by-Step Instructions
First, preheat your oven to 375°F (190°C) and lightly grease your casserole dish. In a large bowl, combine the cream of chicken soup, milk, sour cream, garlic powder, and black pepper. Whisk until smooth. Add the chicken, broccoli, and 1 cup of cheddar cheese. Fold everything together gently—you don’t want to smash the broccoli!
Pour the mixture into your prepared dish, spreading it evenly. Sprinkle the remaining 1/2 cup of cheese on top. Bake uncovered for 25 minutes. Remove the casserole, sprinkle fried onions (if using) over the top, then bake for another 5-10 minutes until bubbly and golden. Let it cool for 5 minutes before serving—this helps the sauce thicken!
Key Details
Total Time: 45 mins (Prep: 10 mins | Cook: 35 mins)
🍽️ Servings: 6 people
⚙️ Equipment: Casserole dish, mixing bowl, skillet, whisk
Serving Suggestions
This casserole is a meal on its own, but garlic bread or fluffy dinner rolls are perfect for scooping up leftovers. For a lighter touch, pair it with a simple green salad tossed with lemon vinaigrette. I like to serve it straight from the dish for casual meals, but garnish it with extra broccoli florets and a sprinkle of paprika for dinner parties. It’s fantastic for potlucks, too—just double the recipe!
Pro Tips
Don’t overcook the broccoli: It softens more in the oven, so blanching it first keeps it from turning mushy. If you prefer extra crunch, skip blanching and add raw florets instead.
Customize the flavors: Swap cheddar for pepper jack cheese for a spicy kick, or mix in cooked bacon or diced mushrooms for extra heartiness. Gluten-free? Use a gluten-free cream soup and check fried onion labels.
Fresh is best for chicken: While canned chicken works in a pinch, freshly cooked chicken adds better texture and flavor. Save time by cooking a big batch of chicken earlier in the week!
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, wrap the cooled casserole tightly in foil and keep it for up to 3 months. Thaw overnight in the fridge before reheating. For best results, reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave reheating works too, but the topping won’t stay as crispy.
Troubleshooting
Sauce too dry? Add an extra 1/4 cup of milk before baking. If the casserole looks dry after reheating, drizzle a little broth over it.
Broccoli turning soggy? Ensure you drain blanched broccoli well and avoid overmixing. Raw broccoli holds up better if you prefer firm veggies.
Bland flavor? Boost seasoning with a pinch of onion powder, smoked paprika, or a dash of hot sauce in the sauce mixture.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes! Thaw and drain frozen broccoli thoroughly to remove excess moisture. Pat it dry with paper towels to prevent a watery casserole.
What can I substitute for cream of chicken soup?
Mix 1 1/4 cups of chicken broth with 1/4 cup flour and 1/2 cup milk. Simmer until thickened, then use it as a homemade soup substitute.
Can I make this ahead of time?
Absolutely! Assemble the casserole (without baking) and refrigerate it for up to 24 hours. Let it sit at room temperature for 20 minutes before baking as directed.
Broccoli Cheddar Chicken Casserole
Ingredients
- 2 cups cooked chicken shredded or diced
- 3 cups fresh broccoli florets
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 cup crispy fried onions optional topping
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish. In a large bowl, combine the cream of chicken soup, milk, sour cream, garlic powder, and black pepper. Whisk until smooth.
- Add the chicken, broccoli, and 1 cup of cheddar cheese. Fold everything together gently.
- Pour the mixture into the prepared dish, spreading it evenly. Sprinkle the remaining 1/2 cup of cheese on top.
- Bake uncovered for 25 minutes. Remove the casserole, sprinkle fried onions (if using) over the top, then bake for another 5-10 minutes until bubbly and golden.
- Let it cool for 5 minutes before serving.
