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Cheesy Chicken Broccoli Casserole is a comforting baked dish that brings together tender chicken, fresh broccoli, and gooey cheese in a hearty one-pot meal.
When the air turns crisp and I’m craving a warm, family-friendly comfort food, this casserole never lets me down. It combines lean protein, vibrant green broccoli, and creamy cheddar into a single pan—no extra pots, no fuss. Each serving delivers about 30 g of protein and nearly 20% of your daily calcium, thanks to that cheesy goodness. You know what? It even sneaks in a serving of veggies for the pickiest eaters at the table. I first tested this recipe on a rainy Tuesday night, and my grandkids declared it “the best baked dish ever.” Since then, it’s become a staple for potlucks, weeknight dinners, and even holiday buffets.
Why You’ll Love This Recipe
- Melty cheese meets tender chicken and bright broccoli in every bite
- Ready in under an hour—even on your busiest weeknight
- Classic comfort food that doubles as a cozy baked dish
- One-pot meal means fewer dishes to wash afterward
- Protein-packed chicken fuels hungry kids and teens alike
- Freezer-friendly for make-ahead dinners and easy meal prep
- Family-friendly flavors please both little ones and grandparents
- Budget-conscious ingredients that won’t break the bank
- Crisp breadcrumb topping adds a golden crunch
- Versatile enough for casual dinners or holiday spreads
Ingredients
- 3 cups cooked chicken, shredded or cubed (rotisserie or grilled breast)
- 4 cups broccoli florets, fresh or frozen (thawed and well-drained)
- 2 cups sharp cheddar cheese, shredded (Tillamook or Cabot recommended)
- 1 cup whole-milk Greek yogurt (substitute sour cream for tang)
- ½ cup low-sodium chicken broth
- ¼ cup milk (any kind — almond works too)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (or gluten-free blend)
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and freshly ground black pepper, to taste
- Optional crunchy topping: ½ cup panko breadcrumbs mixed with 2 tbsp melted butter
Tips:
• Use whole-milk Greek yogurt for extra creaminess.
• Steam fresh broccoli just until bright green—overcooking makes it mushy.
• Shred cheese yourself for a smoother melt and better flavor.
Directions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
- In a medium saucepan over medium heat, melt the butter. Stir in flour and whisk for 1 minute until it smells nutty.
- Gradually whisk in the chicken broth and milk. Keep whisking until the sauce thickens and tiny bubbles form around the edges.
- Remove the pan from heat, then stir in the Greek yogurt, garlic powder, onion powder, half the cheddar, salt, and pepper until smooth.
- Fold the cooked chicken and prepared broccoli into the sauce, making sure everything is evenly coated.
- Spoon the mixture into your baking dish. Sprinkle the remaining cheese on top, then add the panko-butter blend for a golden crust.
- Bake for 25–30 minutes until the cheese is bubbly and the topping turns light brown. If you want extra color, broil for 1–2 minutes—just keep an eye on it!
- Let the casserole rest for 5–10 minutes before serving so it sets up nicely. Serve warm, maybe with a crisp side salad or garlic bread.
Servings & Timing
Makes 6–8 servings
Prep Time: 15 minutes (chicken and broccoli ready to go)
Cook Time: 25–30 minutes
Total Time: About 45 minutes
Variations
- Swap chicken for diced turkey or ham for a holiday-style spin.
- Stir in sun-dried tomatoes and fresh basil for a Mediterranean feel.
- Use cauliflower florets instead of broccoli to cut carbs.
- Mix in cooked quinoa or rice for extra texture and fiber.
- Top with crushed buttery crackers (like Ritz) instead of panko for richness.
- Add a teaspoon of smoked paprika or chili powder for a smoky kick.
Storage & Reheating
Leftovers chill nicely in an airtight container in the fridge for up to four days. For longer storage, freeze in a sealed dish for up to three months. Thaw overnight in the fridge before reheating. Warm individual portions in the microwave for 2–3 minutes, or cover with foil and bake at 350°F for 15–20 minutes until heated through. To make ahead, assemble the casserole, cover tightly, and refrigerate up to 24 hours—just bake straight from the fridge, adding a few extra minutes to the cook time.
Notes
Drying the broccoli well after steaming prevents a watery casserole—pat it with paper towels for best results. Letting the dish rest for at least 10 minutes after baking helps it slice cleanly, so you get neat squares instead of oozy portions. If you crave extra richness, swap half the milk for half-and-half or sneak in a handful of shredded Gruyère. And if your topping browns too quickly, loosely tent foil over the dish after 20 minutes.
FAQs
Q: Can I use fresh versus frozen broccoli?
A: Yes—you’ll get the best texture with fresh. If using frozen, thaw completely and squeeze out excess moisture first.
Q: How do I make this gluten-free?
A: Swap the all-purpose flour for a gluten-free 1:1 flour blend and use gluten-free breadcrumbs or omit the topping.
Q: Can I swap Greek yogurt for sour cream?
A: Absolutely—sour cream adds a tangy note, though it’s slightly higher in fat than Greek yogurt.
Q: What if my casserole turns out too dry?
A: Next time, add an extra ¼ cup of broth or milk when you whisk up the sauce.
Q: How do I get a crunchier topping?
A: Broil the casserole for the last 1–2 minutes, watching closely so it doesn’t burn.
Q: Can I prepare it ahead of time?
A: Sure—assemble, cover, and chill for up to 24 hours, then bake as directed (add 5–10 extra minutes).
Q: Why did my cheese sink to the bottom?
A: Stir half the cheese into the sauce and reserve the rest for topping so it doesn’t all drop down.
Conclusion
This Cheesy Chicken Broccoli Casserole is a weeknight hero—simple, satisfying, and perfect for feeding a crowd. It’s a reliable baked dish you’ll turn to again and again, whether you’re chasing busy evenings or hosting a casual dinner. Give it a try, leave a comment with your tweaks, and don’t forget to explore more of my cozy casseroles and comfort-food recipes. Happy cooking!
Cheesy Chicken Broccoli Casserole
Ingredients
- 3 cups cooked chicken, shredded or cubed (rotisserie or grilled breast)
- 4 cups broccoli florets, fresh or frozen (thawed and well-drained)
- 2 cups sharp cheddar cheese, shredded (Tillamook or Cabot recommended)
- 1 cup whole-milk Greek yogurt (substitute sour cream for tang)
- 1/2 cup low-sodium chicken broth
- 1/4 cup milk (any kind — almond works too)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour (or gluten-free blend)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter or nonstick spray.
- In a medium saucepan over medium heat, melt butter. Stir in flour and whisk for 1 minute until nutty. Gradually whisk in chicken broth and milk until sauce thickens. Remove from heat, then stir in Greek yogurt, garlic powder, onion powder, half the cheddar, salt, and pepper until smooth.
- Fold the cooked chicken and prepared broccoli into the sauce, ensuring everything is evenly coated.
- Spoon the mixture into the baking dish. Sprinkle remaining cheese on top. Add optional breadcrumb topping. Bake for 25–30 minutes until cheese is bubbly and topping is light brown. Rest for 5–10 minutes before serving.
