Why You’ll Love This this Cheesy Chicken & Broccoli Casserole
This comforting casserole brings together tender chicken and vibrant broccoli in a creamy, dreamy sauce that’ll make your kitchen smell like pure happiness.
You get all the snug atmosphere of a home-cooked meal without spending hours in the kitchen, because truth be told, who’s time for complicated recipes when you’re juggling everything else?
The golden, bubbly top with its crispy breadcrumbs and melted parmesan creates the perfect contrast to the rich, creamy interior that’ll have everyone coming back for seconds.
Ingredients List
Getting this casserole together is pretty straightforward since you probably have most of these ingredients hanging around your kitchen already.
- 4 chicken breasts, cooked and cubed
- 1 (10 1/2 ounce) can cream of chicken soup
- 1 teaspoon lemon juice
- 2 tablespoons mayonnaise
- 1 (10 ounce) package frozen broccoli, partially cooked
- Parmesan cheese
- Breadcrumbs
A Few Things to Keep in Mind:
- You can lighten this up by using reduced-fat cream of chicken soup and light mayo, though honestly, sometimes comfort food is meant to be comforting
- Fresh broccoli works great too if you steam it first, just don’t overcook it since it’ll get more time in the oven
- Rotisserie chicken is your best friend here, saves time and adds extra flavor
- The parmesan and breadcrumbs create that golden top everyone fights over, so don’t skimp on these
Step by Step Directions
This hearty casserole comes together in just a few simple steps and bakes into golden, bubbly perfection.
- Prep your ingredients: Make sure your chicken is cooked and cubed, and your frozen broccoli is partially cooked according to package directions.
- Mix the base: In a large bowl, combine the cubed chicken, cream of chicken soup, lemon juice, and mayonnaise until everything is well coated.
- Add the broccoli: Fold in the partially cooked broccoli, mixing gently to distribute evenly throughout the chicken mixture.
- Transfer to baking dish: Pour the entire mixture into a greased 9×13-inch baking pan, spreading it out evenly.
- Add the toppings: Sprinkle parmesan cheese generously over the top, followed by a layer of breadcrumbs for that perfect golden crust.
- Bake: Place in a preheated 350°F oven and bake for 45 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Rest before serving: Let it cool for about 5 minutes before serving to help it set up properly.
For an even richer flavor and better heat retention, consider making this recipe in a dutch oven cookware set instead of a traditional baking dish.
Substitutions and Variations
• Spice it up: A dash of garlic powder, onion powder, or dried herbs like thyme can wake up those flavors.
Hot sauce mixed into the base adds a gentle kick without scaring anyone off.
• Healthier tweaks: Greek yogurt can replace half the mayo, and whole wheat breadcrumbs bump up the fiber.
Nobody will know you’re being sneaky about nutrition.
Additional Things to Serve With This Dish
This casserole is basically a warm hug on a plate, so you’ll want sides that keep that inviting atmosphere going.
- Simple salad: A crisp green salad with vinaigrette cuts through all that creamy richness perfectly. I’m talking basic mixed greens, maybe some cherry tomatoes if you’re feeling fancy.
- Garlic bread or dinner rolls: Because to be truthful, we need something to soak up every last bit of that cheesy goodness. Store-bought rolls work just fine when you’re already spending time on the main event.
- Roasted vegetables: Carrots, green beans, or Brussels sprouts get all caramelized and sweet in the oven. Toss them with olive oil and salt, then let the oven do the heavy lifting.
- Rice or mashed potatoes: For the carb lovers who think one starch isn’t enough. Sometimes you just need that extra comfort factor, and I won’t judge.
- Steamed asparagus: Quick, elegant, and adds a pop of color to your plate. Plus it makes you feel like you’re getting your vegetables even though there’s already broccoli hiding in that casserole.
Cooking Tips & Tricks (Chef’s Notes)
Let me share the little secrets that’ll make your casserole absolutely sing.
• Don’t skip the partial cooking step for the broccoli – nobody wants crunchy broccoli florets after 45 minutes in the oven, but you also don’t want mushy green mush.
Steam it for about 3-4 minutes, just until it turns bright green and loses that raw bite.
• Season your chicken properly – since you’re using pre-cooked chicken, make sure it had some love when you first prepared it.
Salt, pepper, maybe some garlic powder. Bland chicken will make the whole dish taste like it’s missing something you can’t quite put your finger on.
• Mix that sauce thoroughly – cream of chicken soup can be stubborn and clumpy straight from the can.
Whisk it with the lemon juice and mayo until it’s completely smooth, because nobody wants to bite into a pocket of straight mayo.
• Use panko breadcrumbs if you have them – they stay crispier than regular breadcrumbs and give you that satisfying crunch on top.
If you only have regular breadcrumbs, toss them with a little melted butter first.
• Let it rest for 10 minutes after baking – I know it’s torture when something smells that good, but this gives everything time to set up properly so your first scoop doesn’t turn into a soupy mess.
Nutritional Facts
Based on 6 servings, this hearty casserole delivers a solid balance of protein and vegetables with moderate calories.
- Calories per serving: Approximately 285-320 calories
- Protein: 28-32 grams (primarily from chicken and cheese)
- Carbohydrates: 12-15 grams (from broccoli and breadcrumbs)
- Fat: 14-18 grams (from mayonnaise, cheese, and chicken)
- Fiber: 2-3 grams (from broccoli)
- Sodium: 650-750mg (mainly from cream of chicken soup and cheese)
- Calcium: 15-20% daily value (from broccoli, cheese, and soup)
- Vitamin C: 25-30% daily value (from broccoli and lemon juice)
- Vitamin A: 10-15% daily value (from broccoli)
- Cholesterol: 70-85mg (from chicken and mayonnaise)
Fun “Did You Know?”
Why do comfort foods like casseroles hold such a special place in our hearts and kitchens?
I’ve uncovered fascinating facts about this beloved dish combination.
Broccoli wasn’t popular in America until the 1920s, when Italian immigrants introduced it.
Chicken’s actually the world’s most consumed protein, appearing in nearly every cuisine globally.
The casserole cooking method dates back to ancient civilizations who used clay pots for one-dish meals.
Here’s something surprising: frozen broccoli often contains more nutrients than fresh because it’s frozen at peak ripeness.
These simple ingredients create comfort food magic that spans generations and cultures worldwide.
