There’s something magical about the moment a bubbling chicken broccoli casserole emerges from the oven. The golden, crispy topping gives way to reveal a creamy, aromatic treasure beneath – a perfect harmony of tender chicken, vibrant broccoli, and velvety sauce that speaks directly to the soul.
I stumbled upon this recipe during a particularly harsh winter when my body craved something warm and nourishing, yet my schedule demanded simplicity. This casserole answered all my prayers – a one-dish wonder that transforms humble ingredients into something extraordinary.
The secret lies in layering flavours. Start with succulent chunks of chicken breast, seasoned generously and seared to lock in moisture. Fresh broccoli florets, blanched just enough to preserve their bright color and satisfying bite, create the perfect counterpoint to the rich, creamy elements.
Oh, and that sauce! A silky blend of cream of mushroom soup (yes, I’m not above using this pantry staple!), sour cream, and a generous handful of sharp cheddar that melts into pockets of gooey goodness. A whisper of garlic powder and onion add depth without overwhelming.
My favourite part might be the topping – buttery crackers crushed and tossed with a touch of parmesan create a crust that shatters pleasingly with each bite. It’s the textural contrast that elevates this dish from simple comfort food to something truly crave-worthy.
This casserole doesn’t just feed the body; it nourishes the spirit. It’s the dish I bring to new parents, grieving friends, and neighbourhood potlucks. It never fails to bring smiles, second helpings, and recipe requests.
The beauty of this dish is its adaptability. Make it ahead and refrigerate until needed. Swap in leftover turkey after holidays. Add mushrooms when you’re feeling fancy. This recipe isn’t just a meal – it’s a foundation for endless comfort food possibilities.
Why You’ll Love This Chicken Broccoli Casserole
- Ready in under an hour for a perfect weeknight dinner solution
- Loaded with protein and vegetables in one convenient dish
- Make-ahead friendly for busy schedules
- Freezes beautifully for future meals
- Budget-friendly using simple, accessible ingredients
- Kid-approved comfort food that adults love too
- Minimal dishes and cleanup required
- Leftovers taste even better the next day
- Perfect balance of creamy, cheesy goodness with nutritious elements
Main Ingredients
- Boneless, skinless chicken breasts
- Fresh broccoli florets
- Sour cream
- Cheddar cheese
- Butter
- Garlic powder, onion powder, salt and pepper
- Parmesan cheese
How to Make This Heavenly Chicken Broccoli Casserole
Preheat your oven to 375°F and lightly grease a 9×13 baking dish. This is where the magic will happen, so don’t skip the greasing step – it makes serving and cleanup so much easier.
Start by cutting your chicken breasts into bite-sized cubes. Season them generously with salt, pepper, and a sprinkle of garlic powder. In a large skillet over medium-high heat, cook the chicken until golden and just cooked through – about 5-6 minutes. Set aside on a plate.
Meanwhile, bring a large pot of salted water to a boil. Add your broccoli florets and blanch for just 2 minutes – we want them bright green and still firm. Quickly drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine the sour cream, 1½ cups of the shredded cheddar, and onion powder. Mix until smooth and creamy. Fold in your chicken pieces and blanched broccoli, stirring gently to coat everything in the creamy mixture.
Transfer this heavenly mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of cheddar cheese over the top.
For that irresistible crunchy topping, mix the melted butter and grated Parmesan in a small bowl. The butter will help achieve that perfect golden brown colour. Pour this mixture evenly over the casserole. Then bake uncovered for 25-30 minutes, until the edges are bubbling and the topping is a beautiful golden brown. If the topping browns too quickly, loosely cover with foil.
Let the casserole rest for 5-10 minutes before serving – this helps everything set up perfectly and prevents tongue burns from impatient sampling!
Serve in generous scoops alongside a simple green salad or crusty bread for the ultimate comfort food experience. Watch as everyone at the table falls silent with that first heavenly bite.
Recipe Variations and Alternatives
- Protein Swaps: • Use rotisserie chicken for an ultra-quick shortcut • Substitute turkey for a post-holiday leftovers version • Try ham for a different flavour profile • Make it vegetarian by using chickpeas or white beans
- Vegetable Options: • Add cauliflower for extra vegetables • Mix in sautéed mushrooms for an earthy touch • Include diced red peppers for colour and sweetness • Spinach works beautifully for a green variation
- Dietary Adaptations: • Try Greek yogurt instead of sour cream for a lighter option • Dairy-free options available with plant-based cheese and cream alternatives
- Flavour Boosters: • Add a dash of hot sauce for gentle heat • Mix in fresh herbs like thyme or dill • Include a tablespoon of Dijon mustard for tang • Sprinkle with everything bagel seasoning for a fun twist
- Cooking Method Alternatives: • Slow cooker version: combine ingredients and cook on low for 3-4 hours • Individual ramekins for elegant presentation • Make-ahead freezer meal: assemble, freeze, then bake from frozen • One-pot stovetop version for summer days when you don’t want to use the oven
- Topping Variations: • Panko breadcrumbs for an extra crispy finish • Crushed potato chips for a fun, salty crunch • Herb-seasoned stuffing mix for a holiday twist
Chicken Broccoli Casserole
Equipment
- 23 x 33 cm Oven pan (9×13 inch)
Ingredients
- 900 g boneless, skinless chicken breasts, cut into bite-sized cubes
- 4 cups fresh broccoli florets (about 2 medium heads)
- 1 cup sour cream
- 2 cups cheddar cheese, shredded (divided)
- 3 tablespoons butter, melted
- ¼ cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for cooking chicken)
Instructions
- Preheat your oven to 370°F (180℃) . Lightly grease a 9×13 inch baking dish with cooking spray.
- Season chicken cubes with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and just cooked through, about 5-6 minutes. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green but still firm. Drain immediately and rinse under cold water to stop cooking.
- In a large mixing bowl, combine sour cream, 1½ cups of the shredded cheddar, and onion powder. Mix until smooth.
- Fold in the cooked chicken and blanched broccoli, gently stirring to coat everything evenly.
- Transfer the mixture into your prepared baking dish, spreading it out evenly.
- Sprinkle the remaining ½ cup of cheddar cheese over the top.
- In a small bowl, mix the melted butter and grated Parmesan. Pour this mixture evenly over the casserole.
- Bake uncovered for 30-35 minutes, until edges are bubbling and topping is golden brown.
- Let rest for 5 minutes before serving.
Notes
- Make-ahead tip: Assemble the casserole up to 24 hours in advance, but add the cracker topping just before baking.
- For a quicker version, use pre-cooked rotisserie chicken and microwave-steamed broccoli.
- Leftovers can be stored in the refrigerator for up to 3 days and actually taste better the next day.
- Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat leftovers, cover with foil and bake at 350°F for 20 minutes, or microwave individual portions.
- For a complete meal, serve with a simple side salad and dinner rolls.
- If the top browns too quickly during baking, cover loosely with aluminum foil for the remaining cook time.