Cheesy Chicken & Broccoli Casserole

I still remember the hum of my childhood kitchen and the way my mom’s casserole bubbled at the edges as she slid it into the oven — that smell of melting cheese and warm broccoli that made everyone wander into the room like moths to a porch light. I make this Cheesy Chicken & Broccoli Casserole whenever I crave that exact comfort: crunchy top, creamy middle, and little flecks of bright green broccoli peeking through. It feels like a warm hug on a plate and comes together fast enough for a weeknight rescue. Stick around — I’ll tell you the little tricks I learned from messing it up the first few times (spoiler: don’t skip the crisp topping).

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 45–50 minutes

Why This Recipe is Awesome

Because it hits all the comfort food notes: gooey, cheesy interior, tender chicken, and a pop of broccoli for color and a little crunch. It smells like home, tastes like a childhood favorite, and stands up to picky eaters while still feeling grown-up. Plus, it’s forgiving — swap proteins, use frozen broccoli, or skip the crunchy topping for a softer finish. It’s so easy even your oven can’t mess it up.

Ingredients

For the Main Dish:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, thawed and patted dry)
• 2 cups sharp cheddar cheese, shredded, divided
• 3 tbsp unsalted butter
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups milk (whole or 2%)
• 1/2 cup chicken broth
• 1/2 tsp Dijon mustard (optional, for depth)
• 1/2 tsp salt, more to taste
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional, for color)
• 1 cup panko breadcrumbs (for topping)
• 2 tbsp grated Parmesan (optional, for topping)
• 2 tbsp olive oil or melted butter (for mixing with breadcrumbs)

For the Sauce / Garnish (if applicable):

• Chopped parsley or chives for garnish (optional)
• Hot sauce on the side if you like a little kick

How I Make It

Step 1:

I preheat the oven to 375°F and feel that little whoosh of warmth — instant cozy. While the oven warms, I chop the onion and garlic and toss the broccoli into a colander if it’s fresh. If I use frozen broccoli, I pat it dry with paper towels until it stops dripping; moisture kills the creamy texture.

Step 2:

I melt 3 tbsp butter in a skillet over medium heat, then sauté the chopped onion until it turns soft and translucent — listen for that gentle sizzle. I add the garlic and cook 30 seconds until fragrant, then sprinkle in the 3 tbsp flour and stir to make a roux. Cook the roux for about 1 minute so it loses its raw flour taste.

Step 3:

I whisk in 1 1/2 cups milk and 1/2 cup chicken broth gradually, stirring constantly so the sauce gets smooth. The mixture will thicken into a silky sauce; that’s your signal to add the 1/2 tsp Dijon, 1/2 tsp salt, and 1/4 tsp pepper. I lower the heat, then fold in 1 1/2 cups of the shredded cheddar until the sauce melts into a glossy, cheesy bath.

Step 4:

Off the heat, I stir in the chicken and broccoli so every piece gets coated in sauce. I transfer everything into a lightly greased 9×13-inch baking dish and sprinkle the remaining 1/2 cup cheddar over the top. For the crunchy crown, I mix 1 cup panko with 2 tbsp olive oil (or melted butter) and 2 tbsp Parmesan, then scatter it evenly over the cheese. Slide the dish into the oven and bake for 25–30 minutes until the top turns golden and the edges bubble.

Step 5:

I let the casserole rest for 5–10 minutes before scooping — it firms up and won’t slide off your spoon. Sprinkle chopped parsley for color, and serve warm. That first bite? Creamy, cheesy, with a pop of broccoli and a crisp, toasty topping. Heaven.

Pro Tips

• Use rotisserie chicken to shave time and add flavor — I use it all the time on busy nights.
• Don’t skip drying frozen broccoli; excess water thins the sauce and makes the casserole soggy.
• Mix half cheddar, half Monterey Jack for extra melt and a milder flavor if kids are eating.
• For extra golden topping, broil for 1–2 minutes at the end but watch it — breadcrumbs burn fast.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for tofu (press and cube) for a vegetarian twist; tofu absorbs sauce but reduces richness.
• Use plain Greek yogurt or sour cream (1/2 cup) instead of some milk for tang and thickness; cut the milk by 1/4 cup.
• For dairy-free: use a plant-based milk plus a dairy-free cheese alternative and toast gluten-free panko; flavor will change but still comforting.

Variations & Tips

• Spicy: add 1–2 sliced jalapeños or 1/2 tsp cayenne to the sauce for a kick.
• Kid-friendly: swap half the sharp cheddar for mild cheddar and skip the Dijon.
• Lower-carb: replace panko with crushed pork rinds or omit the topping entirely.
• Vegetarian: use chickpeas or extra mushrooms instead of chicken and swap chicken broth for vegetable broth.
• One-pan twist: brown diced potatoes with the onion for a heartier, rustic version (increase bake time until potatoes are tender).
• Cheesy twist: stir in 1/2 cup cream cheese into the sauce for ultra-creamy texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time if you bake it straight from the fridge. For freezing, bake first then freeze, or freeze unbaked (tightly wrapped) and bake from frozen adding extra time until bubbly.

Can I double the recipe?

Sure thing. Use a 9x13x2-inch deep dish or two pans. If you bake in a larger, deeper pan, increase baking time by 10–15 minutes and watch for bubbling and golden top.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap (so 2 1/4 tbsp oil for 3 tbsp butter).

How do I know it’s done?

Look for a bubbling, golden edge, a set center (not soupy), and browned breadcrumb topping. The internal temp for chicken should reach 165°F if you’re starting from raw pieces.

What if I don’t have ingredient X?

No problem — swap onion with 2 tbsp onion powder and a little butter if you’re out, or use frozen mixed veggies if you don’t have broccoli. Cheese-wise, almost any melty cheese will work in a pinch.

How I Like to Serve It

I serve this casserole with a crisp green salad and a tart vinaigrette to cut the richness, or with garlic bread if we’re going all-in comfort. It shines at potlucks because it travels well and attracts people with that golden crust. In summer, I lighten it with lemon zest and extra herbs; in winter, I pile it high and let it warm the whole house.

Notes

• Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to keep the topping crisp.
• Safe internal temperature for cooked chicken: 165°F. Use a thermometer if you’re unsure.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this cozy, cheesy casserole. It warms bellies, soothes moods, and makes the kitchen smell like home.