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Cheesy Chicken Broccoli Bake – Easy Weeknight Recipes for Dinner

Oh, the magic of a good cheesy chicken broccoli bake—it’s like a warm hug in dinner form! I can still remember the first time I made this recipe: the golden, bubbling cheese on top, the tender chicken nestled with bright green broccoli, and that cozy, homey aroma filling my kitchen. It’s one of those dishes that’s effortlessly impressive but super simple to whip up on a busy weeknight. Plus, the way the cheese melts over the chicken and broccoli creates this irresistible, gooey texture that’s totally comforting. If you’ve ever wished for a dinner that’s quick, wholesome, and hits all the right flavor notes, this recipe is about to become your go-to!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

2 cups cooked chicken, shredded or cubed
3 cups fresh broccoli florets (steam or blanch briefly)
1 ½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cooked white rice (optional for extra heartiness)
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil or butter
Salt and pepper, to taste

For the Sauce:

2 cups milk (whole or 2%)
2 tbsp all-purpose flour
2 tbsp butter
½ tsp paprika
½ tsp dried thyme (optional)
¼ tsp nutmeg (optional)

How I Make It

Step 1:

Start by preheating your oven to 375°F. Next, cook your chicken if it’s not already done. I usually poach or roast mine until juicy and tender, then chop or shred it into bite-sized pieces. Meanwhile, steam the broccoli for 3-4 minutes until it’s bright green and just tender—don’t overcook or it’ll get mushy once baked.

Step 2:

In a medium saucepan, melt 2 tbsp butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3 minutes. Then whisk in the flour and stir constantly to form a smooth roux, cooking for 1-2 minutes without browning.

Step 3:

Slowly pour in the milk while whisking to avoid lumps. Keep stirring until the sauce thickens (around 5 minutes), then season with salt, pepper, paprika, thyme, and nutmeg. Once thick and creamy, remove from heat.

Step 4:

In a large bowl, combine the cooked chicken, broccoli, cooked rice (if using), and half of the shredded cheddar and mozzarella cheeses. Pour the creamy sauce over the mixture and gently stir to coat everything.

Step 5:

Transfer the mixture into a greased 9×13-inch baking dish. Sprinkle the remaining cheddar and mozzarella evenly on top for that drool-worthy cheesy finish.

Step 6:

Bake uncovered for 25-30 minutes until the cheese is bubbly and golden brown. Let cool for 5 minutes before serving to let everything set a bit—that way it’s easier to scoop and won’t slide off the plate!

Variations & Tips

Swap the broccoli for cauliflower or a mix of your favorite veggies for variety.
Try using pepper jack cheese for a little spicy kick.
Add cooked bacon bits or caramelized onions for extra flavor.
If you want this gluten-free, swap all-purpose flour with cornstarch or a gluten-free flour blend.
Use leftover rotisserie chicken to save time.
For an even cheesier top, add a sprinkle of Parmesan right before baking.

How I Like to Serve It

I love pairing this bake with a crisp green salad tossed in lemon vinaigrette to cut through the richness. It’s perfect for a cozy night in, especially on chilly evenings when you want something warm and filling. You can also pack leftovers into lunchboxes – it reheats beautifully!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the oven or microwave until warmed through, adding a splash of milk if it dries out.

Closing: This cheesy chicken broccoli bake always comes through when I need dinner that’s comforting, tasty, and fuss-free—trust me, it’s a total winner!