This Broccoli Cheddar Chicken Casserole is one of those comforting dinners that just feels like home. You’ve got tender chicken, a creamy cheddar sauce, and plenty of broccoli all baked together until it’s hot, bubbly, and golden on top. It’s simple, hearty, and the kind of meal that quietly disappears fast at the dinner table! If you like easy baked casseroles like this, you might also enjoy my Cheesy Chicken Casserole for another cozy, no-fuss dinner.
Ingredients & Substitutions
- Chicken: I use large boneless, skinless chicken breasts so each piece stays tender and hearty after baking. You can also use smaller chicken breasts or even boneless chicken thighs; just adjust cook time slightly if they’re thinner. Season the chicken with paprika, salt, pepper, and garlic powder.
- All-Purpose Flour: The flour helps create a light coating on the chicken that thickens slightly as it bakes and helps the sauce cling to it. I don’t recommend skipping this step, but a 1:1 gluten-free flour blend can work.
- Butter: Butter is used to brown the chicken and sauté the vegetables, adding richness and flavor throughout the dish. You can use salted or unsalted butter; just adjust the added salt if needed.
- Onion: A white onion works best here for a mild, slightly sweet flavor as it cooks down. Yellow onion can also be used.
- Broccoli: Fresh broccoli gives the best texture, but frozen broccoli works well too. Just be sure to thaw and drain it well so the casserole doesn’t become watery.
- Cream of Chicken Soup: This helps create a creamy, flavorful base for the sauce. If you prefer homemade, you can substitute a simple roux-based cream sauce.
- Heavy Whipping Cream: Adds richness and helps make the sauce extra creamy and smooth. Half-and-half can be used for a slightly lighter version, but the sauce will be less rich.
- Sharp Cheddar Cheese: Sharp cheddar gives the best flavor since it stands up to the creamy sauce. Mild cheddar will work, but the flavor will be softer. For best results, shred your own cheese so it melts smoothly.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well in this casserole. They’ll be a bit more tender and juicy. You may just need to adjust the baking time slightly depending on the thickness.
Can I use frozen broccoli?
Yes, frozen broccoli works great. Just make sure it is fully thawed and well-drained before adding it to the sauce so the casserole doesn’t turn watery.
Do I have to brown the chicken first?
Yes, I recommend it. Browning the chicken adds flavor and helps lock in texture. It also gives the casserole a richer, more finished taste.
Can I make this casserole ahead of time?
Yes, you can assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, you may need to add an extra 5 to 10 minutes to the cook time.
Can I use a different cheese?
Yes. Sharp cheddar gives the best flavor, but you can also use a mix of cheddar and mozzarella or Monterey Jack for a milder, extra-melty topping.
Why is my sauce too thin?
This usually happens if the broccoli wasn’t drained well or if frozen broccoli released extra water. Letting the casserole rest after baking also helps the sauce thicken slightly.
What to Serve With Broccoli Cheddar Chicken Casserole
Since this casserole is rich and creamy, simple sides work best to balance the meal. Here are a few of my suggestions:
- Garlic breadsticks, easy dinner rolls, or butter swim biscuits
- Steamed rice or mashed potatoes
- Vegetables like roasted green beans, roasted asparagus, or shredded Brussels sprouts
- A simple side salad or cucumber salad
How to Store Broccoli Cheddar Chicken Casserole
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat in the microwave or oven until warmed through. You may want to add a splash of cream or broth when reheating to loosen the sauce.
Freezer: This casserole can be frozen, but the sauce may separate slightly after thawing due to the cream and cheese. To freeze, let it cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly in the oven.
Make-Ahead Tip: You can assemble the casserole ahead of time, cover it, and refrigerate it before baking. This makes it a great option for busy weeknights or meal prep.
Broccoli Cheddar Chicken Casserole
Ingredients
Chicken
- 6 large boneless skinless chicken breasts
- 1 tablespoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 6 tablespoons butter, divided
Cheese Sauce & Broccoli
- 1 medium white onion, finely diced (about 1 cup)
- 4 to 5 cups fresh broccoli florets, or 16 ounces frozen broccoli, thawed and well drained
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
Instructions
- Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a small bowl, mix together paprika, salt, pepper, and garlic powder. Season both sides of the chicken breasts evenly, pressing the seasoning into the meat.
- Place the flour in a shallow dish and dredge each chicken breast, coating all sides. Shake off any excess flour.
- In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the chicken (working in batches if needed) and cook for about 4 minutes per side, until golden brown. The chicken does not need to be fully cooked through at this stage. Transfer to the prepared baking dish.
- In the same skillet, melt the remaining 2 tablespoons butter. Add the diced onion and cook for 5 to 8 minutes, until softened.
- Add the broccoli and cook for 3 to 4 minutes, stirring occasionally, until it just begins to soften.
- Stir in the cream of chicken soup, heavy cream, and 1 cup of the shredded cheddar cheese. Stir until smooth and creamy.
- Pour the broccoli cheese sauce evenly over the chicken in the baking dish.
- Bake uncovered for 40 minutes.
- Remove from the oven, sprinkle the remaining 1 cup of cheddar cheese over the top, and return to the oven. Bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
- Let rest for 5 to 10 minutes before serving so the sauce can settle. Spoon extra sauce over each serving.
Did you make this recipe?
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