Chicken Broccoli Casserole
Nothing says comfort quite like a bubbling pan of Chicken Broccoli Casserole fresh from the oven. My family requests this creamy, cheesy bake on busy weeknights and lazy Sundays alike!
Variations & Substitutions
Switch up your casserole by swapping the cream of chicken soup for cream of mushroom or celery for a different flavor profile.
If you’re out of cheddar, try mozzarella, Colby-Jack, or a cheese blend—anything that melts well will work.
For a heartier bite, add cooked pasta instead of rice or toss in extra veggies like sautéed mushrooms, peas, or green beans.
Tips & Tricks for Perfect Results
Use pre-cooked chicken (like rotisserie) to save time and keep things juicy. If using frozen broccoli, make sure it’s thawed and patted dry to avoid excess moisture in your casserole.
Don’t skip the crunchy topping—it adds texture and extra flavor. For extra crispy edges, pop the casserole under the broiler during the last five minutes.
Storage & Reheating
Store the casserole in an airtight container in the fridge for up to 3 days. To reheat, pop individual portions in the microwave for a couple of minutes, or warm the whole dish in a 350°F oven until heated through.
For longer storage, freeze tightly wrapped portions for up to 3 months. Thaw overnight in the refrigerator before reheating. If the topping softens, a few minutes under the broiler will bring back the crunch.
Chicken Broccoli Casserole
Ingredients
- 1 pound boneless skinless chicken breast (or rotisserie chicken), cooked and diced
- 12 ounces broccoli florets fresh or frozen, thawed
- 2 cups cooked rice
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup mayonnaise or sour cream
- 1/4 cup milk
- 1 1/2 cups shredded cheddar cheese divided
- 1 1/2 cups crushed Ritz crackers or corn flakes
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Steam the broccoli until just tender (about 3 minutes in the microwave with a splash of water, covered).
- In a large bowl, mix together the cream of chicken soup, mayonnaise (or sour cream), milk, garlic powder, salt, and pepper. Stir in the diced chicken, cooked rice, steamed broccoli, and 1 cup of the cheddar cheese until everything is well coated.
- Spread the mixture evenly in your prepared baking dish.
- In a separate bowl, toss together the crushed crackers, melted butter, and remaining 1/2 cup cheddar cheese. Sprinkle this crunchy topping evenly over the casserole.
- Bake for 25–30 minutes, until the topping is golden and the casserole is bubbling around the edges.
- Let it cool for a few minutes before serving.
