chicken broccoli and cheese recipe

Written ByJenny Smyth Posted on
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The Best chicken broccoli and cheese recipe

I have been making this chicken broccoli and cheese recipe for years and it never fails to please my family. It is one of those meals that comes together quickly and uses simple ingredients you probably already have in your kitchen. The combination of tender chicken, fresh broccoli, and melted cheese is just so satisfying and comforting.

My kids actually ask for seconds when I make this dish, which is a huge win in my book. This recipe is perfect for busy weeknights when you need something hearty and healthy on the table fast. It is also great for meal prep because you can make it ahead and reheat it for lunch the next day.

The broccoli adds a nice crunch and a boost of vitamins, while the chicken provides lean protein to keep everyone full and energized. I love that I can feel good about serving this to my family because it is packed with nutrients and flavor. The key to making this dish really shine is to cook the chicken just right so it stays juicy and tender.

I like to season it simply with salt, pepper, and garlic powder before browning it in a skillet. Then I add the broccoli and let it steam slightly before topping everything with a generous amount of shredded cheddar cheese. The cheese melts into a creamy, golden layer that brings all the flavors together beautifully.

It is a simple technique that yields amazing results every time. Whether you are cooking for your own family or bringing a dish to a potluck, this chicken broccoli and cheese recipe is always a hit. It is versatile enough to serve with rice, pasta, or just on its own.

I have made it for holiday dinners and casual get togethers and it always gets rave reviews. If you are looking for a reliable, delicious meal that everyone will love, this is the one to try.

Chicken Broccoli and Cheese Casserole

4.5 from 1437 votes

This creamy and cheesy chicken broccoli casserole is a family favorite that comes together in under an hour. Tender chicken and fresh broccoli are baked in a rich cheese sauce made with cheddar and a touch of cream.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

1.5 pounds boneless skinless chicken breasts, cut into bite sized pieces
3 cups fresh broccoli florets
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup chopped onion
2 cloves garlic, minced

For the Cheese Sauce

2 tablespoons butter
2 tablespoons all purpose flour
1 cup chicken broth
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika
1/4 teaspoon mustard powder

For Topping

1/2 cup panko breadcrumbs
1 tablespoon melted butter

👨‍🍳Directions

1Preheat your oven to 375 degrees Fahrenheit.
2Grease a 9×13 inch baking dish with cooking spray or a little butter.
3Season the chicken pieces with salt, pepper, and garlic powder.
4Heat the olive oil in a large skillet over medium high heat.
5Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until it is golden brown and cooked through.
6The internal temperature should reach 165 degrees Fahrenheit.
7Add the chopped onion and minced garlic to the skillet with the chicken.
8Cook for 2 more minutes, until the onion is soft and fragrant.
9Stir in the broccoli florets and cook for 3 minutes, until they turn bright green and are slightly tender.
10In a medium saucepan, melt the butter over medium heat.
11Whisk in the flour and cook for 1 minute, stirring constantly, to make a roux.
12Slowly pour in the chicken broth and heavy cream, whisking continuously until the sauce is smooth and begins to thicken, about 3 to 4 minutes.
13Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese.
14Add the paprika and mustard powder and stir until the cheese is fully melted and the sauce is creamy.
15Taste and adjust seasoning with salt and pepper if needed.
16Pour the cheese sauce over the chicken and broccoli mixture in the skillet and stir to combine everything evenly.
17Transfer the mixture to the prepared baking dish and spread it out in an even layer.
18In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are coated.
19Sprinkle the breadcrumb mixture evenly over the top of the casserole.
20Bake the casserole for 20 to 25 minutes, until the sauce is bubbly and the top is golden brown and crispy.
21Let it rest for 5 minutes before serving to allow the sauce to set slightly.

🔧Equipment

Large skillet
Medium saucepan
9×13 inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 16g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 32g

📝Notes

You can use frozen broccoli if fresh is not available, just thaw and pat dry before using. For a lighter version, substitute half and half for the heavy cream and use reduced fat cheese. This casserole can be assembled a day ahead and refrigerated, then baked when ready to serve.

Watch Video Of How Chicken Broccoli and Cheese Casserole Works

To store any leftovers, let the casserole cool completely, then cover it tightly with foil or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.

For reheating, I like to use the oven at 350 degrees Fahrenheit for about 10 to 15 minutes to keep the topping crispy, but the microwave works fine for a quick meal. This chicken broccoli and cheese casserole is always a good idea for any occasion.

It works well for family gatherings because it is easy to double and feeds a crowd. I love that I can serve it with a simple side salad or some crusty bread to round out the meal.

It is a reliable recipe that brings everyone to the table with smiles.

❓ Frequently Asked Questions About Chicken Broccoli and Cheese Casserole

1. Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli. Just thaw it completely and pat it dry with paper towels to remove excess moisture. This prevents the casserole from becoming watery. Add it to the skillet along with the chicken and cook for 2 to 3 minutes.

2. Can I make this recipe ahead of time?

Absolutely. You can assemble the casserole completely, cover it, and refrigerate it for up to 24 hours before baking. When you are ready to bake, you may need to add 5 to 10 minutes to the cooking time since it starts cold. Let it come to room temperature for about 15 minutes before putting it in the oven.

3. What can I use instead of heavy cream?

If you want a lighter sauce, you can use half and half or whole milk. The sauce will be slightly less rich but still creamy. For a dairy free option, you can use unsweetened almond milk or oat milk mixed with a tablespoon of cornstarch to help thicken it.

4. Can I add other vegetables to this casserole?

Yes, this recipe is very versatile. You can add mushrooms, bell peppers, or carrots along with the broccoli. Just chop them into small pieces and cook them with the onion until they are tender. You can also add some cooked rice or pasta to make it a more complete meal.

5. How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual portions in the microwave for 1 to 2 minutes, or reheat the whole casserole in a 350 degree Fahrenheit oven for 10 to 15 minutes, until warmed through. The topping may lose some crunch, but the flavor will still be great.

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