Broccoli Chicken Casserole
This Broccoli Chicken Casserole is so cheesy and a delicious way to get some veggies in! Ready in 45 minutes, this hearty dinner is perfection!
A CHEESY CLASSIC CASSEROLE COMBO
This super easy casserole combines flavorful chicken with yummy broccoli, making it a great option for families looking for a satisfying meal without putting in too much effort. Best of all, this casserole is incredibly versatile – dress it up or down according to what type of occasion you’re serving it for. This is one comforting dish. Rich and creamy, stick-to-your-ribs good! Perfect for any night of the week!
FREQUENTLY ASKED QUESTIONS:
Sure! If you despise broccoli then by all means, ditch it. But maybe, you could give it a try with this casserole and see if I can change your mind on broccoli. Something about it being paired with chicken and smothered in cheese just screams delicious to me. Maybe it’ll grow on you too!
So, I actually advise against using fresh broccoli for this recipe. For the amount of time that we bake the casserole, the broccoli won’t end up soft enough if you use fresh. While you could steam it a bit before using it, I still prefer frozen broccoli florets.
Did you know that frozen broccoli is just as good as fresh, if not even BETTER!?! Frozen broccoli is picked at its peak of freshness. It’s at its peak nutrition and is then frozen so it can be used at its most optimal point. None of the nutrition is lost as it is with fresh vegetables that have time to lose freshness and nutrients as they leave the farm and make their way to the market or store.
So now you see that frozen broccoli is just as good, if not better than fresh, why not just use the frozen for the ease of it?!
It’s a condensed cheesy soup that is similar to that of the cream of chicken or cream of mushroom type soups. You can find them in your grocery store right by the other canned cream soups. Campbells makes a good one, but your local store may offer a store brand one for slightly cheaper.
Nope. The cheese in this recipe makes this very cheesy and the condensed soup makes it extra cheesy, so if you can’t find the soup, you can use something else instead. I suggest using another can of cream of chicken soup, or another cream of something soup that you prefer and may already have on hand. But if at all possible, keep the cream of cheddar soup because it totally compliments the cheesiness of the rest of the Chicken Broccoli Casserole.
I used rotisserie chicken which made this dish a breeze to make. However, you can use cooked chicken breast and dice it up. You can also use other cuts of chicken if desired. Whatever you want to use should work.
I like to use crushed up Ritz crackers, but that’s not the only option. If you’re looking for something else, you can try breadcrumbs or other crackers that you have on hand. Club crackers, oyster crackers, or saltines will work for the topping as well. Crackers tend to be on the salty side, that’s why I use unsalted butter.
We like this as a meal in itself. But if you’re looking for some easy sides to go with it, I suggest trying a big green salad and some of our favorite Butter Swim Biscuits.
Transfer any leftovers to an airtight container and keep them in the fridge for up to 3 days.
Yes! You can freeze this in a freezer safe container for up to 3 months. Just wrap it well to protect against freezer burn.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- small-diced cooked chicken
- frozen broccoli florets
- can of condensed cheddar cheese soup
- can of condensed cream of chicken soup
- shredded cheddar cheese
- crushed Ritz crackers
- unsalted butter
HOW TO MAKE BROCCOLI CHICKEN CASSEROLE:
Preheat the oven to 375°F. Spray an 11×7 baking dish with cooking spray and set aside. In a large bowl, add the diced cooked chicken, broccoli florets (if they seem too big, you can tear them apart), cheddar cheese soup, cream of chicken soup, mayonnaise, milk, and half of the cheddar cheese.
Stir to combine and add the mixture to the prepared baking dish.
Add the remaining cheese on top.
Place the crushed crackers into a zippered plastic bag and add the melted butter. Close the bag and toss it around so the crumbs are coated in the butter.
Evenly sprinkle the topping all over the casserole.
Bake for 30-35 minutes until bubbly and golden brown. Garnish with dried parsley if using, and serve.
CRAVING MORE RECIPES?
Broccoli Chicken Casserole
- 3 cups small-diced cooked chicken
- 12 ounces frozen broccoli florets defrosted
- 10.5 ounce can condensed cheddar cheese soup
- 10.5 ounce can condensed cream of chicken soup
- 1/4 cup mayonnaise
- 1/4 cup milk
- 8 ounces shredded cheddar cheese (divided use)
- 1 1/2 cups crushed Ritz crackers
- 1/4 cup unsalted butter, melted
- dried parsley (for garnish, optional)
- Preheat the oven to 375°F. Spray an 11×7-inch baking dish with cooking spray and set aside.
- In a large bowl, add 3 cups small-diced cooked chicken, 12 ounces frozen broccoli florets, 10.5 ounce can condensed cheddar cheese soup, 10.5 ounce can condensed cream of chicken soup, 1/4 cup mayonnaise, 1/4 cup milk and half of the 8 ounces shredded cheddar cheese.
- Stir to combine and add the mixture to the prepared baking dish.
- Add the remaining cheese on top.
- Place 1 1/2 cups crushed Ritz crackers into a zippered plastic bag and add 1/4 cup unsalted butter, melted. Close the bag and toss it around so the crumbs are coated in the butter.
- Evenly sprinkle the topping all over the casserole.
- Bake for 30-35 minutes until bubbly and golden brown. Garnish with dried parsley , if using, and serve.
- I prefer frozen broccoli over fresh for this recipe.
- If you hate broccoli, you can omit it.
- You can change out the cream of cheddar soup for another cream of
- I used rotisserie chicken but you can use any cooked chicken you have on hand.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Can I use sour cream instead of mayonnaise? Can egg noodles be added?
Yes to the mayonnaise substitute – as long as you don’t mind the added tang it adds although I’ve never tried it & I honestly couldn’t tell you if egg noodles would work. Let me know if you try it!
I made this for the first time today for Easter Sunday dinner to go with the ham and baked beans and it was a hit. thank you. I will be making this A LOT more guaranteed. super simple
Woo hoo!! Thanks so much Lori Beth!! Thanks so much for taking the time to come back and comment!
Like this, but I add uncooked rice and broth to the bottom.