Chicken and Broccoli Casserole Recipe – Warm, cheesy, weeknight comfort

Introduction

The kitchen smelled like browned edges and melted cheese as I slid the dish into the oven; that sound of bubbling cheese always makes me smile. This Chicken and Broccoli Casserole is the kind of food that wraps you up—warm, simple, and honest. This always takes me back to Sunday dinners. If you like a heartier version, try my twist on a cheesy chicken and broccoli casserole for extra gooeyness.

Why You’ll Love This

• Quick to pull together using leftover chicken and rice.
• Kid-friendly and freezer-friendly for busy weeks.
• Budget-wise: pantry staples, little fuss.
• Comforting texture: creamy filling with a golden top.

Quick Recipe Snapshot

• Servings: 6
• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Skill level: Easy
• Taste: savory, creamy, cheesy
  You can trust this method; it’s forgiving and easy to customize.

Ingredients You’ll Need

• 2 cups cooked chicken, shredded or diced
• 2 cups cooked rice
• 2 cups broccoli florets (fresh or frozen)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1½ cups shredded cheddar cheese, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper to taste

Chef notes:

• Use leftover roasted chicken for best flavor.
• Frozen broccoli thaws quickly under warm water.
• Grate your own cheddar for creamier melt.
• Sour cream adds tang and silkiness.

How to Make It

1. First, preheat the oven to 350°F (175°C). Grease a medium casserole dish so the edges brown nicely.
2. Next, in a large bowl combine the cooked chicken, cooked rice, and broccoli. Stir to mix the main ingredients evenly.
3. Then add the cream of chicken soup and sour cream. Sprinkle in garlic powder, onion powder, salt, and pepper. Mix until everything looks well coated. You should see a thick, creamy coating.
4. Now fold in 1 cup of the cheddar cheese so pockets of melty cheese hide inside. Taste and adjust salt and pepper.
5. Transfer the mixture to the prepared dish, smoothing the top with a spoon. It should sit level and not soupy.
6. Sprinkle the remaining ½ cup cheddar over the top for a golden crown.
7. Bake for about 30 minutes. You’ll know it’s done when the cheese bubbles and edges turn golden brown; the center should be steaming.
8. Finally, remove from the oven and let it rest 5–10 minutes so it firms up for scooping.

If you want a crunch, broil 1–2 minutes at the end, watching closely so it doesn’t burn.

Along the way, try my similar approach in a chicken broccoli rice casserole for a slightly different rice-to-sauce ratio.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use rotisserie chicken to cut prep time in half.
2. Common mistake + fix: If the casserole looks watery, bake uncovered a few extra minutes to evaporate excess moisture.
3. Simple variation: Stir in a teaspoon of Dijon mustard or a pinch of smoked paprika for depth.

Serving Ideas

• Weeknight dinner: Serve with a crisp green salad and crusty bread.
• Brunch: Spoon over warm toast for a savory, cheesy morning treat.
• Holiday side: Make in a smaller dish for a cozy side alongside roast turkey.
  Optional garnishes: chopped parsley, a squeeze of lemon, or extra shredded cheddar.

For a creamy, tangy twist, think about pairing with a light slaw or steamed green beans.

You can also explore a comfort-forward take like my chicken and stuffing casserole for holiday leftovers.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze portions (wrapped well) for up to 3 months.
• Reheat: Warm in a 350°F oven covered, or microwave gently to avoid drying out.
  Leftover idea: Spoon into a warm tortilla for a quick casserole wrap.

FAQs

Q: Can I make this ahead?
A: Yes. Assemble in the dish, cover, and refrigerate up to 24 hours; bake as directed, adding a few extra minutes if cold.

Q: Can I use fresh broccoli instead of frozen?
A: Absolutely. Steam it just until bright green so it holds texture in the bake.

Q: How do I know it’s done?
A: The cheese should bubble and brown at the edges, and the center should release steam when you peek inside.

Q: Can I freeze the casserole?
A: Yes, you can freeze before baking or after baking; thaw overnight in the fridge before reheating.

Final Thoughts

I love how this Chicken and Broccoli Casserole turns simple ingredients into a satisfying, homey meal. Tweak the spices or swap the rice for quinoa to make it yours, and enjoy the cozy, cheesy comfort that brings people to the table.

Conclusion

For more inspiration or similar family-friendly bakes, check out The Cozy Cook’s Chicken Broccoli Rice Casserole and the classic version on Allrecipes’ Chicken, Broccoli, and Cheddar Casserole. This Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

A warm, cheesy casserole that combines chicken, broccoli, and rice, perfect for a comforting weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked chicken, shredded or diced Use leftover roasted chicken for best flavor.
• 2 cups cooked rice
• 2 cups broccoli florets Fresh or frozen, thaws quickly under warm water.
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream Adds tang and silkiness.
• 1.5 cups shredded cheddar cheese, divided Grate your own for creamier melt.
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• Salt and pepper to taste

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a medium casserole dish.
2. In a large bowl, combine cooked chicken, cooked rice, and broccoli.
3. Add cream of chicken soup and sour cream, then sprinkle in garlic powder, onion powder, salt, and pepper. Mix until everything is well coated.
4. Fold in 1 cup of cheddar cheese, ensuring pockets of melty cheese are hidden inside.
5. Transfer the mixture to the prepared dish, smoothing the top with a spoon.
6. Sprinkle the remaining ½ cup cheddar over the top.

Cooking

1. Bake for about 30 minutes, until the cheese bubbles and edges turn golden brown.
2. Remove from the oven and let it rest for 5–10 minutes before scooping.
3. For a crunchy top, broil for 1–2 minutes at the end, watching closely.

Notes

Use rotisserie chicken to cut prep time. If casserole looks watery, bake uncovered a few extra minutes. For depth, stir in a teaspoon of Dijon mustard or a pinch of smoked paprika.