Chicken and Broccoli Casserole
On those chaotic weeknights when everything feels like a race against the clock, this Chicken and Broccoli Casserole is my go-to recipe. It’s one of those dishes that checks all the boxes: hearty, wholesome, easy to throw together, and best of all—everyone actually wants to eat it. I can’t tell you how many times I’ve made this and watched my family scrape their plates clean, broccoli and all (a small miracle in itself, if you ask me).
This dish was born out of necessity during a week where groceries were running low and time was even shorter. I had some leftover chicken, a crown of broccoli, and a can of cream of chicken soup. I figured, why not layer it up, throw some cheese on top, and see what happens? The result was a creamy, cheesy, golden-topped casserole that instantly earned a spot in our family dinner rotation.
What I love most about this casserole is how forgiving it is. You can use rotisserie chicken, frozen broccoli, or swap in rice if you’re out of noodles. It’s that magical kind of meal that doesn’t demand perfection but somehow always delivers it. And let’s be honest—when the kids ask for seconds and your partner offers to do the dishes because “that was amazing,” you know you’ve struck gold.
This Chicken and Broccoli Casserole isn’t just dinner. It’s comfort on a plate, and it might just become a staple in your house, too.
Questions I Often Get Asked About This Recipe
Can I use frozen broccoli instead of fresh?
Absolutely! Just thaw and pat it dry first to avoid excess water in the casserole.
What kind of chicken works best?
Any cooked chicken will do—rotisserie, leftover baked chicken, or even canned in a pinch. Just shred or chop it finely for easy layering.
Can I make this casserole ahead of time?
Yes! Assemble it earlier in the day, cover, and refrigerate. When you’re ready to bake, add 5–10 minutes to the cook time if baking straight from the fridge.
Is there a gluten-free option?
Definitely. Use gluten-free cream of chicken soup and substitute gluten-free pasta or rice.
Can I freeze this?
Yes! Freeze it before baking, tightly wrapped. When you’re ready to cook, thaw overnight in the fridge, then bake as directed.
What You Need to Make Chicken and Broccoli Casserole
Ingredients:
2 cups cooked chicken, shredded or diced
3 cups broccoli florets (fresh or thawed frozen)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese (plus extra for topping)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 cups cooked egg noodles or rice
1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
2 tablespoons melted butter (for topping, optional)
Tools:
9×13” casserole dish
Medium mixing bowl
Spoon or spatula
Aluminum foil (optional, for covering while baking)
How to Make Chicken and Broccoli Casserole
Preheat your oven to 375°F (190°C) and lightly grease your casserole dish.
In a large bowl, mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and pepper until smooth.
Stir in the cooked chicken, broccoli, and cooked noodles (or rice). Mix until everything is evenly coated.
Add 1 cup of shredded cheese and stir to combine.
Pour the mixture into the prepared casserole dish and spread evenly.
Top with more shredded cheese and the optional cracker topping mixed with melted butter for crunch.
Bake uncovered for 25–30 minutes, or until the top is bubbly and golden.
Let rest for 5 minutes before serving for easier slicing and serving.
Tips for Making the Best Chicken and Broccoli Casserole
Pre-cook your broccoli just slightly (like a quick steam or microwave zap) if you prefer softer florets.
Add a dash of hot sauce or a pinch of cayenne to the mixture for a little kick.
Try swapping the cheese—Monterey Jack, mozzarella, or a sharp white cheddar all work beautifully.
Make it a one-dish meal by adding cooked mushrooms, peas, or even chopped spinach.
Want a crunchier topping? Bake uncovered and broil for the last 2 minutes to really crisp up the top.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a total lifesaver on a crazy Monday night. Everyone—including my picky eater—devoured it!”
⭐️⭐️⭐️⭐️ “Great flavor, super comforting. Next time I might try it with brown rice instead of noodles for a healthier twist.”
⭐️⭐️⭐️⭐️⭐️ “I prepped this in the morning and popped it in the oven after soccer practice. So easy and so good!”
⭐️⭐️⭐️ “Tasty, but I wish the sauce was a little thicker. Might reduce the milk slightly next time.”
⭐️⭐️⭐️⭐️⭐️ “We all loved this—cheesy, creamy, and just the right amount of broccoli. Already printed it out for my recipe binder!”
Printable Recipe
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Chicken and Broccoli Casserole
This creamy Chicken and Broccoli Casserole is the ultimate family-friendly comfort food. Made with tender chicken, crisp-tender broccoli, and gooey cheese all baked into one easy dish, it’s the perfect solution for busy weeknights. Whether you use noodles or rice, fresh or frozen veggies, this flexible recipe is a guaranteed crowd-pleaser and makes delicious leftovers, too.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets (fresh or thawed frozen)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 cups cooked egg noodles or rice
- 1/2 cup crushed Ritz crackers or breadcrumbs (optional topping)
- 2 tablespoons melted butter (for topping, optional)
- Tools:
- 9x13” casserole dish
- Medium mixing bowl
- Spoon or spatula
- Aluminum foil (optional, for covering while baking)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your casserole dish.
- In a large bowl, mix together the cream of chicken soup, sour cream, milk, garlic powder, onion powder, and pepper until smooth.
- Stir in the cooked chicken, broccoli, and cooked noodles (or rice). Mix until everything is evenly coated.
- Add 1 cup of shredded cheese and stir to combine.
- Pour the mixture into the prepared casserole dish and spread evenly.
- Top with more shredded cheese and the optional cracker topping mixed with melted butter for crunch.
- Bake uncovered for 25–30 minutes, or until the top is bubbly and golden.
- Let rest for 5 minutes before serving for easier slicing and serving.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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