Chicken Broccoli Casserole turns leftover chicken into a creamy, cheesy masterpiece in about 30 minutes. It is effortless comfort food that can be on the table fast on a busy weeknight.
There is no more scrambling for dinner ideas or resorting to takeout. This recipe features tender broccoli florets and chicken in a rich, gooey cheese sauce that will satisfy the whole family.
I love recipes that let me use up leftovers for a no-waste, budget-conscious meal. Whether you’ve got leftover rotisserie chicken, grilled chicken breasts, or even canned chicken, this recipe can handle it all. Plus, you can easily swap out the broccoli for any other veggie you have on hand, making it a true “use-what-you’ve-got” kind of meal.
This casserole skips the pasta or rice, so it is also low-carb. It is also so darn delicious that your family will be begging for seconds! With minimal prep work and easy-to-find ingredients, it’s a recipe that you can turn to time and time again.
In this post, I’ll walk through the step-by-step process of assembling this dish and share some expert tips for making it even better. I hope you love this recipe as much as my family because it’s a lifesaver on busy weeknights!
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Chicken: I use shredded chicken breast or rotisserie chicken for this casserole. It’s a great way to use leftover chicken and save time on cooking.
- Broccoli: To keep things simple, I opt for frozen broccoli florets. They’re already cut and ready to go, which means less prep work for me. If you prefer fresh broccoli, go ahead and use that instead. Just make sure to cut it into bite-sized pieces so it cooks evenly.
- Mushrooms
- Garlic
- Heavy cream
- Cheese: I mix shredded cheddar and mozzarella for maximum cheesy goodness.
- Oil
- Salt
- Pepper
- Parsley
🥣How to Make Chicken Broccoli Casserole
- Preheat your oven to 395 degrees F and grease a 9×13-inch baking dish.
- Heat some oil in a large skillet over medium heat and cook the mushrooms, broccoli, and garlic for about 5 minutes.
- Stir in the shredded chicken, salt, pepper, and parsley. Then add 1 cup of shredded cheese and the heavy cream. Give everything a good stir and bring it to a simmer.
- Transfer the mixture to your prepared baking dish and sprinkle the remaining cheese. Bake for 20 minutes or until the cheese is melted and golden brown.
🍴Serving Ideas
This chicken broccoli casserole is delicious on its own, so you don’t need to make any fancy side dishes. Sometimes, the simplest meals are the most satisfying, especially when you’re short on time and energy.
But if you want to add something, here are a few of my favorite serving ideas:
- Rice: A classic side dish that pairs perfectly with this casserole. You can’t go wrong whether you prefer white, brown, or wild rice.
- Quinoa: If you’re looking for an alternative to rice, quinoa is a great option. It’s packed with protein and fiber and has a lovely nutty flavor.
- Salad: I like to toss some mixed greens with cherry tomatoes, cucumber, and a light vinaigrette.
- Garlic bread: Let’s be honest; everything tastes better with garlic bread!
💭How to Store
If you have leftovers, transfer them to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store the casserole in the refrigerator for up to five days. That’s right—you can enjoy this deliciousness all week long!
When you’re ready to reheat, scoop a portion into a microwave-safe dish and heat it for a minute or two until it’s warmed. The texture of the casserole may change slightly after being stored in the fridge. The broccoli may be a bit softer, and the cheese may not be as gooey, but it will still taste amazing!
⭐Tips
Be sure to check out the step by step instructions
- Use a rotisserie chicken. I know I mentioned this earlier, but it bears repeating. Using a store-bought rotisserie chicken is a game-changer for saving time and adding flavor.
- Fresh broccoli works fine in this casserole, too. Just make sure to cut it into bite-sized pieces before adding it.
- Use a large cast iron skillet for cooking the chicken with cream and you can pop it right in the oven and make this a one pot dinner.
- You can use a different type of meat in this dish. You can swap the chicken out for cooked ground beef, turkey, or sliced sausage. Just use fully cooked meat.
- Experiment with different cheeses. While I love this recipe’s combination of cheddar and mozzarella, try some different ones. Parmesan, gouda, or even a spicy pepper jack would all be delicious in this casserole.
- If you like your casseroles with a little texture, top this one with crushed crackers or breadcrumbs before baking.
- This casserole is a great make-ahead meal. You can assemble the entire thing a day in advance and store it in the fridge until you’re ready to bake. Because it starts cold, add a few extra minutes to the baking time.
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Broccoli Chicken Casserole Recipe
Ingredients
- 1 cup chopped mushrooms sliced
- 2 cups frozen broccoli florets
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 3 cups shredded cooked chicken 1 pound
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 ½ cups shredded cheese use a mix of cheddar and mozzarella, or your favorite cheese
- 1 ½ cups heavy cream
- 1 teaspoon parsley minced
Instructions
- Preheat the oven to 395 degrees F. Grease a 9×13-inch baking dish.
- Sliced mushrooms.1 cup chopped mushrooms
- Heat a large skillet with oil on medium heat. Add mushrooms, broccoli, and garlic and cook for 5 minutes.2 cups frozen broccoli florets, 1 tablespoon olive oil, 1 teaspoon garlic
- Stir in shredded chicken, salt, pepper and parsley. Now add 1 cup of shredded cheese and heavy cream. Stir and bring to a simmer.3 cups shredded cooked chicken, ½ teaspoon sea salt, ½ teaspoon ground black pepper, 2 ½ cups shredded cheese, 1 teaspoon parsley, 1 ½ cups heavy cream
- Transfer to the baking dish. Sprinkle the rest of the cheese on top and bake in the oven for 20 minutes until the cheese melts and is golden.
- Remove, garnish with parsley and serve.
Notes
- Using a store-bought rotisserie chicken is easy.
- Fresh broccoli works fine in this casserole, too. Just make sure to cut it into bite-sized pieces before adding it.
- Use a large cast iron skillet for cooking the chicken with cream and you can pop it right in the oven and make this a one pot dinner.
- Try different cheeses.
- This casserole is a great make-ahead meal. You can assemble the entire thing a day in advance and store it in the fridge until you’re ready to bake. Because it starts cold, add a few extra minutes to the baking time.
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Nutrition Information
Nutrition facts are estimates.
