Recipe

Chicken and Broccoli Casserole

Creamy cheddar sauce, tender chicken, crisp broccoli, and a buttery crunchy top. Comfort food that still tastes fresh.

By Matt Campbell

•

4.8

A golden baked chicken and broccoli casserole in a white ceramic baking dish on a light kitchen counter, with a crisp buttery topping and a serving spoon nearby

If you have ever wanted a dinner that feels like a warm blanket but still has some actual green in it, this chicken and broccoli casserole is your move. It is creamy and cheesy in the best way, with broccoli that stays bright and crisp-tender instead of turning into sad mush. The topping is buttery and crunchy, which is basically my love language.

This is the kind of recipe I make when I want something dependable and low drama. You can use leftover chicken, rotisserie chicken, or quickly sautéed chicken breast. You can prep it ahead, bake it when you are ready, and you will still get that bubbling sauce and crisp edges that make everyone hover around the oven like it is a campfire.

Raw chicken, fresh broccoli florets, shredded cheddar, milk, broth, butter, flour, garlic, and crackers arranged on a clean kitchen counter with measuring cups

Why It Works

Broccoli stays fresh-tasting: A quick blanch keeps it bright green and crisp-tender, so it does not overcook in the oven.
Real, quick cheese sauce: A simple roux plus broth and milk makes a creamy base that clings to everything, then cheddar melts in smooth.
Big flavor with pantry basics: Garlic, Dijon, and a little smoked paprika make the sauce taste like you tried harder than you did.
Crunchy top, cozy center: Buttery crackers (or panko) give you that golden, crisp finish that makes each bite interesting.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days (best-practice range, since fridges and ingredients vary). The sauce thickens as it chills, which is normal.

Reheat: For best texture, reheat in the oven at 350°F until hot, about 15 to 25 minutes depending on portion size. Add a splash of milk or broth if it looks too thick. Microwave works too, but the topping will soften. For food safety, reheat until the center reaches 165°F.

Freeze: You can freeze it, but the sauce can get a little grainy after thawing. If you want the best result, freeze before baking and leave the crunchy topping off until baking day. Wrap tightly and freeze up to 2 months (best-practice range). Thaw overnight in the fridge, add topping, then bake.

Portion of chicken and broccoli casserole in a glass meal prep container with a snap-on lid on a kitchen counter, showing creamy sauce and broccoli pieces

Common Questions

Can I use frozen broccoli?

Yes. Thaw it first and drain very well, then pat dry. Frozen broccoli releases water, so if you skip the draining, the casserole can turn soupy.

What is the best chicken to use?

Anything fully cooked and bite-sized works. Rotisserie chicken is the easiest. Leftover roasted chicken is great. If starting from raw, quickly sauté cubed chicken breast or thigh until just cooked through, then proceed.

Can I make it ahead?

Absolutely. Assemble the casserole (without the topping), cover, and refrigerate up to 24 hours. Add the buttery topping right before baking so it stays crisp. You may need an extra 5 to 10 minutes in the oven since it starts cold. Bake until bubbly and the center is hot (aim for 165°F if you like to temp it).

How do I keep the sauce from getting grainy?

Remove the saucepan from the heat before adding the cheese, then stir it in gradually. Also, use freshly shredded cheddar if you can. Pre-shredded cheese is convenient, but it contains anti-caking agents that can make sauces less smooth.

Can I skip the canned soup?

Yes, and this recipe does. The homemade sauce is fast and tastes cleaner. If you love the classic version, you can swap the sauce for 2 (10.5-ounce) cans of cream of chicken soup plus 1/2 cup milk, then season to taste. Note: soups vary a lot in salt and thickness, so you will likely want to reduce added salt and add a splash more milk if it seems too thick.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish
Large pot (for blanching broccoli)
Medium saucepan (for sauce)
Whisk
Cutting board and knife
Measuring cups and spoons
Mixing bowl

I have a soft spot for casseroles because they are pure teamwork. You throw a few solid players in a dish, give them a good sauce to rally around, and let the oven do the coaching. The first time I made chicken and broccoli casserole on my own, I overcooked the broccoli into submission and the whole thing tasted like cafeteria regret. Now I treat the broccoli with a quick blanch, build a simple cheddar sauce, and go for a topping that actually crunches. It is still comfort food, just with a little more self-respect and a lot more flavor.

Chicken and Broccoli Casserole

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

Broccoli: 5 to 6 cups florets (about 1 1/2 pounds), cut into small bite-sized pieces
Cooked chicken: 3 cups, shredded or cubed (fully cooked, rotisserie works great)
Butter: 4 tablespoons, divided
Yellow onion: 1/2 medium, finely chopped
Garlic: 3 cloves, minced
All-purpose flour: 1/4 cup
Chicken broth: 1 1/2 cups
Milk: 1 cup (whole or 2 percent)
Dijon mustard: 1 teaspoon
Smoked paprika: 1/2 teaspoon (optional but highly encouraged)
Kosher salt: 1 teaspoon, plus more to taste
Black pepper: 1/2 teaspoon, plus more to taste
Cheddar cheese: 2 cups shredded (sharp cheddar is best)
Parmesan: 1/3 cup finely grated
Cracker topping: 1 1/2 cups crushed buttery crackers (like Ritz) or panko
Optional brightness: 1 to 2 teaspoons lemon juice or hot sauce, to finish

A bowl of freshly shredded sharp cheddar cheese on a kitchen counter with a box grater nearby

Instructions

Heat the oven and prep the dish. Preheat to 375°F. Lightly butter a 9x13-inch baking dish.
Blanch the broccoli. Bring a large pot of salted water to a boil. Add broccoli and cook for about 90 seconds, or until it turns bright green and is still firm. Drain and rinse under cold water to stop the cooking, then drain very well. Set aside.
Make the sauce base. In a medium saucepan over medium heat, melt 2 tablespoons butter. Add onion and cook until softened, 4 to 5 minutes. Add garlic and cook 30 seconds.
Whisk in flour. Sprinkle in flour and whisk constantly for 1 minute, just until it smells a little toasty.
Whisk in liquids and season. Slowly whisk in broth, then milk. Add Dijon, smoked paprika, salt, and pepper. Bring to a gentle simmer, whisking often, until thick enough to coat a spoon, 3 to 5 minutes.
Add cheese off the heat. Remove the saucepan from the heat. Stir in cheddar and Parmesan gradually until melted and smooth. Taste and adjust salt and pepper.
Combine and assemble. In a large bowl, mix chicken and broccoli. Pour in the cheese sauce and toss until everything is coated. Spread into the baking dish.
Make the topping. Melt the remaining 2 tablespoons butter. Mix with crushed crackers (or panko) until evenly coated, then sprinkle over the casserole.
Bake. Bake uncovered until bubbly and golden on top, 25 to 30 minutes. For doneness, the center should be hot and steamy (aim for 165°F if you use a thermometer). If you want extra browning, broil for 1 to 2 minutes at the end, watching closely.
Rest and finish. Let rest 10 minutes so it sets up. Finish with a tiny squeeze of lemon or a few shakes of hot sauce if you want the flavors to pop.