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!
Love this recipe. It’s been in my dinner rotation for the past six months since I first saw it. Thank you! My husband and I love it. So delish!
– Stacey
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 – I used a rotisserie chicken.
- frozen broccoli florets – I think frozen broccoli actually works best here. Frozen broccoli has all the same vitamins and minerals as fresh and is often cheaper.
- condensed cheddar cheese soup – I recommend low sodium for these if you are sensitive to salt or if you often find these cream soups salty. If you are not sensitive or aren’t concerned about the salt, then you can certainly use the regular versions.
- condensed cream of chicken soup – again, I recommend low or no sodium if you are sensitive to salt or are worried about this tasting too salty. If necessary, you can add additional salt to suit your tastes. You can’t take away salt but you can add it.
- mayonnaise – this just adds creaminess. If you don’t mind the additional tartness, you can use sour cream.
- milk
- shredded cheddar cheese
- crushed Ritz crackers – any type of cracker will work here – club crackers or saltines will all taste great.
- unsalted butter – I use unsalted butter to control the salt. If all you have is salted, you can certainly use that. There is only about 1/4 teaspoon of salt in an entire stick so it isn’t that much but when you combine it with the salt from the Ritz crackers, it might seem like too much for some folks.
How To Make Broccoli Chicken Casserole
Preheat the oven to 375°F. Spray an 11×7-inch 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 and spread out evenly.
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 Casserole
- Chicken Divan
- Chicken and Rice Casserole
- One Pot Chicken and Stuffing
- Chicken and Stuffing Casserole
- Chicken and Biscuits Casserole
- No Peek Chicken Casserole
- Chicken Cobbler
- Poppy Seed Chicken
- Chicken Cordon Bleu Casserole
- Malibu Chicken Casserole
- Swiss Chicken Casserole
- Cheesy Ground Beef & Rice Casserole
- Creamy Bacon Broccoli Pasta Salad
- Broccoli Cheese Cornbread
- Chicken Broccoli Alfredo
- Crock Pot Chicken Alfredo with Broccoli
Broccoli Chicken Casserole
Ingredients
- 3 cups small-diced cooked chicken
- 12 ounces frozen broccoli florets, defrosted
- 10.5 ounce can condensed cheddar cheese soup (I recommend low sodium for salt sensitivities)
- 10.5 ounce can condensed cream of chicken soup (I recommend low sodium – see notes below)
- ¼ cup mayonnaise
- ¼ cup milk
- 8 ounces bag shredded cheddar cheese (2 cups, divided use)
- 1 ½ cups crushed Ritz crackers
- ¼ cup unsalted butter, melted
- dried parsley (for garnish, optional)
Instructions
- 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, 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 and half of the shredded cheddar cheese.
- Stir to combine and add the mixture to the prepared baking dish.
- Add the remaining half of the shredded cheddar 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.
Video
Notes
- I prefer frozen broccoli over fresh for this recipe.
- I recommend low sodium for cream of chicken and cheddar cheese soup for anyone that is sensitive to salt. You can always add salt to suit your tastes.
- Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“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 and other nutritional values can vary quite a bit depending on which brands were used.
Very good recipe with lots of flavor! This is my favorite way to make it!
this looks awsome, going to have to try and make this, I love anything with lots of cheese
Thank you for this recipe Brandie, it’s so simple but doesn’t fall short of being absolutely delicious!, I followed the recipe and only thing I changed was using Panko bread crumbs on top and they maintained their crispy crunch, so good. I couldn’t quit picking at this before I put it up, it’s like comfort food crack!, lol
Flavorful and creamy. My family loved it and I loved the ease of preparation
Thanks so very much Elizabeth! I appreciate you coming back to comment!
Can you premix the ingredient, and let it sit over night in the fridge
before cooking?
Didn’t change a thing and it was SO good! As a matter of fact, this is going to be tomorrow’s dinner that the kids can just throw in the oven for dinner when we are at work. Only problem is, I am out of frozen broccoli! I know frozen is preferred, but I have some fresh..just wondering if it will fresh alter the flavor/texture much? Thanks!
Delicious!
We made our chicken thighs in the air fryer and chopped up the chicken. Also added some sundried tomatoes.
Everything else by the recipe. Big hit!
Love hearing that Keith! I really appreciate you coming back to comment!
Had to modify a bit, since I didn’t double check I had everything before starting. I used what I had left of cheddar cheese and subbed Monterey Jack for the rest to mix in and sprinkled French fried onions on top to broil the last few minutes. Also had no milk so added a tad bit of water (also no chicken broth which would have been my preference) and a spoon full of sour cream (not quite enough mayo…).
I clearly need to go grocery shopping. This is a super forgiving recipe, because it still came out great, so don’t worry about being perfect on it. It will be tasty no matter what!
I made this tonight for my family and it was a huge hit. My step daughter said we have to have it again, and I have to make it because she doesn’t want her dad to mess it up. I think it’s the greatest compliment she’s ever given me. I omitted the crumbs, since I’m not a huge fan, and just put extra cheese on top, baked covered for 30 minutes and uncovered for an additional 5. I also served with a side of brown instant rice, which we all mixed in with it. This was amazing!!!!
I added 3 cups cooked rice.
Love this recipe. It’s been in my dinner rotation for the past six months since I first saw it. Thank you! My husband and I love it. So delish!
Will this freeze well, would you cook it first or would you freeze it and cook it later
I think it would freeze well. I don’t think you need to cook it first. You would just have to add a bit more onto the cooking time since you’d bee cooking from frozen 🙂
Planning on making this tonight. Do you have a substitute for the cheddar cheese soup? I don’t have that on hand.
You could use any cream soup 🙂
Made this for my wife and kids and was enjoyed by all! My kids helped make it & your step by step photos and detailed instructions were very helpful. A great instructional website thank you
Can I use cream of celery instead of cream of chicken.
If that is what you enjoy and you like the flavor with these other flavors
I can’t wait to try this, but can I use Miracle Whip instead of mayo?
I don’t like miracle whip at all so I’m definitely not the person to ask that lol. If you try it, please let me know!
I liked the recipe, but found it a bit salty for my taste. So next time will use low sodium sources
I have definitely found since sharing recipes online that salt is SO subjective. Sometimes I will think something is way too salty but then will have a ton of readers tell me it’s not salty enough- ha! I am so glad you liked it enough to make it again though – thank you for commenting!
Will make it using only the low sodium soup and add extra shredded cheddar if needed.
I followed this recipe just like it was written and I absolutely loved it! I will make this again! My mom always said follow the instructions of a new recipe exactly the first time you make it, then if needed you will know what to add or subtract to your taste the next time you make it. But, this was perfect, rich and delicious the way it is and so easy to make too!
I followed the steps but made some adjustments along the way.
Boiled chicken in chicken stock.
Shredded.
Seasoned with cayenne, pepper, and salt.
Mixed additional ingredients as recommended. (Will mix cheese sauce, cream of chicken, milk, and cheese next time then add chicken and broccoli. It was annoying to mix frozen broccoli with other easily mixable ingredients.)
Substituted Ritz Crackers for Panko Crumbs and mixed with additional cheese and salt and pepper; layered on top.
Delicious to say the least. Will definitely make again.
Can you use a 13 x 9?
It would end up being pretty thin and would probably cook faster. I haven’t tested it to be honest.
I’ve been making a similar recipe for about 30 years. I add about 2tsp of curry powder and serve over white rice. The curry is not overpowering, it just compliments it.
So good! This is definitely a keeper!
I also added a little garlic powder, onion powder, and paprika. instead of all broccoli I used a mix of broccoli cauliflower and carrots. I love this recipe it is soooo good.
Trying this for dinner. using ranch dressing in place of the mayo and milk
Absolutely delicious!! We all really loved this one thank y ou
Do you use chicken from a whole rotisserie chicken or buy deli rotisserie chicken. Maybe a dumb question.
Not a dumb question! I will usually buy a whole rotisserie chicken and pick the meat off the bone then cut it up. It’s probably cheaper that way too.
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 added rice
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.