There’s something about a bubbling casserole fresh from the oven that pulls everyone into the kitchen. The scent of melted cheese mingling with garlic and onion almost convinces you to eat right out of the pan. I remember the last time I made this chicken broccoli casserole, I was halfway through chopping the broccoli when my phone buzzed—somewhere between the ring and the beep, I almost forgot to steam those florets just right. Not too soft, not too crisp—just enough to keep that little snap when you bite in. The creamy sauce thickened while I stirred it with one hand, balancing a toddler on my hip. It’s not perfect timing in the kitchen, but it’s real life, and the result was worth every second of multitasking.
That golden breadcrumb top doesn’t just add crunch; it’s a little reward after the creamy, cheesy layers underneath. When it’s time to dig in, the first forkful is a mix of textures and flavors that remind you that comfort food doesn’t have to be complicated. It’s home, on a plate.
Why You’ll Love It
- This dish combines tender chicken and fresh broccoli in a creamy, cheesy sauce that’s both hearty and satisfying.
- The crunchy breadcrumb topping adds texture, making every bite interesting and comforting.
- It’s simple — and that’s kind of the point. No complicated steps, just straightforward comfort.
- Works well for family dinners or when you want leftovers that reheat beautifully, although the topping loses a bit of its crispness after microwaving.
If you’re looking for a casserole that feels like a warm embrace on a chilly evening, this recipe nails it.
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Chicken Broccoli Casserole
- Total Time: 55 minutes
- Yield: 6 1x
Description
A comforting and delicious chicken broccoli casserole made with tender chicken, fresh broccoli, creamy sauce, and topped with melted cheese and crunchy breadcrumbs. Perfect for a hearty family dinner.
Ingredients
3 cups cooked chicken, shredded or diced
4 cups fresh broccoli florets
1 cup white rice, uncooked
2 1/2 cups chicken broth
1 cup sour cream
1 can (10.5 oz) condensed cream of mushroom soup
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup plain breadcrumbs
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish.
In a medium saucepan, bring chicken broth to a boil. Add the uncooked white rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
While the rice cooks, steam the broccoli florets until just tender, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine sour cream, cream of mushroom soup, mayonnaise, chopped onion, minced garlic, salt, black pepper, and paprika. Stir until smooth.
Add the cooked chicken, steamed broccoli, cooked rice, and 1 cup of shredded cheddar cheese to the bowl. Mix everything together until well combined.
Transfer the mixture into the prepared casserole dish and spread evenly.
Sprinkle the remaining 1/2 cup cheddar cheese and 1 cup mozzarella cheese evenly over the top.
In a small bowl, mix the breadcrumbs with melted butter until evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
Bake uncovered for 30-35 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Kitchen Notes: Don’t worry about having fancy equipment—just a good casserole dish and a sturdy spoon will do. I usually serve this with a simple green salad or some crusty bread to soak up the extra sauce. Sometimes, I swap out the mozzarella for a bit of pepper jack to add a little kick, but I haven’t tested that enough to know if it’s a crowd-pleaser. You could also try adding mushrooms or a sprinkle of smoked paprika on top if you want to experiment.
FAQ
Can I use frozen broccoli? Yes, but remember to thaw and drain it well to avoid extra moisture in the casserole.
Is it okay to use pre-cooked chicken? Absolutely, it’s perfect for using up leftovers.
Can I prepare this ahead of time? You can assemble it the night before and bake it the next day, just add a few extra minutes to the baking time if it’s cold from the fridge.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days, or freeze portions for longer storage.
Give this comforting casserole a try when you want a dinner that feels like a little reward after a busy day. You might find it becoming a new go-to for cozy nights in.