This easy Chicken and Broccoli Casserole is another way to get dinner on the table quickly, any night of the week. Chicken, broccoli, and creamy cheesy goodness make a delicious dinner, that kids will love too!
Chicken and Broccoli Casserole is a family favorite
My husband’s family has been making Chicken and Broccoli Casserole forever, it’s one of their most beloved cozy dishes. And because it can come together quickly and with minimal effort, it has become one of my favorites too. I can get the kids to eat more broccoli and chicken because it’s surrounded by delicious creamy cheesy goodness. A total win for me!
Make Ahead
This can absolutely be made in advance, and in fact will only make your life easier to do so! This recipe requires precooked ingredients, but if you’re anything like me (and I think you are), you don’t ever have precooked ingredients laying around. Don’t worry, I got you…
You can cook the chicken breast (I poach mine), lightly steam the broccoli, and cook the rice in advance. This will make your casserole come together in minutes! You can even go as far as assembling the entire casserole and storing it in the fridge the day before. Just be careful putting glass dishes into a hot oven.
If you’re really in a pinch for time, this whole dish can be made with convenience products – a rotisserie chicken, steamer bag of frozen broccoli, and pre-cooked rice packets.
Let’s talk about the ingredients
- Broccoli – use as much or as little as you have. I usually use two large heads of fresh broccoli, florets and upper stems broken into bite-sized pieces. You can lightly steam them in a pot with a little water, in a steamer basket, or in the microwave. Broccoli’s not your thing? Mix up some other vegetables instead!
- Chicken – I usually poach my chicken in a pot of water with a little salt and whole peppercorns, but there is no right or wrong way.
- Cream of Mushroom Soup – hate mushrooms? Substitute Cream of Chicken Soup instead!
- Milk – I have only tried this with cow’s milk and would not feel comfortable advising you to use anything other than that.
- Cheddar Cheese – use what you have! And use as much or as little as you want.
- Bread Crumbs – plain or Italian. I usually always have Italian on hand, and the herbs make it taste even better!
- Butter – don’t skimp or use anything alternative… please!
- Rice – pick your favorite!
Chicken and Broccoli Casserole Variations
Vegetarian: you can substitute additional vegetables instead of the chicken. When I was a vegetarian, I used carrots, mushrooms, broccoli, and cauliflower, and it was still delicious. Just remember to lightly steam them beforehand.
Lighten it up: choose brown rice, use less cheese, or add additional vegetables. This recipe is completely flexible.
Chicken and Broccoli Casserole
Ingredients
- 4 cups cooked broccoli florets
- 3-4 cooked chicken breasts cubed
- 2 cans (10 3/4 ounce) condensed cream of mushroom soup
- 2/3 cup milk
- 1-2 cups shredded cheddar cheese
- 5 tbsp dry bread crumbs
- 3 tbsp butter melted
- cooked rice or egg noodles for serving
Instructions
- Preheat oven to 450°F.
- Add the broccoli and chicken to a greased 9×13 inch baking dish.
- In a small bowl, whisk the soup and milk together, until combined. Pour mixture evenly over the chicken and broccoli. Sprinkle the top with shredded cheese.
- Using a fork, mix the bread crumbs into the butter. Sprinkle the mixture over the cheese.
- Bake uncovered for 20-25 minutes or until it's hot and bubbling.
- Serve over rice or egg noodles and enjoy!
Notes
Looking for more quick and easy weeknight recipes? Try my Easy Southwest Stuffed Peppers!
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