Step 1: Preheat and prep
Preheat oven to 190°C / 375°F. Grease a 9×13-inch baking dish.
Step 2: Prepare broccoli
If using fresh broccoli: blanch in boiling water for 2 minutes, then drain and rinse with cold water.
Pat dry. (This keeps it bright and tender-crisp.)
If using frozen broccoli: thaw completely and squeeze or pat dry to remove excess moisture.
Step 3: Make the sauce
In a large bowl, whisk together cream of chicken soup, sour cream, milk, garlic powder, onion powder, pepper,
and optional paprika/Dijon. Taste and adjust salt carefully (cheese and soup can be salty).
If using homemade sauce: melt butter in a saucepan, whisk in flour for 1 minute, then slowly whisk in broth and milk.
Simmer until thickened, season, then cool slightly before mixing with sour cream.
Step 4: Combine casserole
Add chicken, broccoli, cooked rice (if using), 1 1/2 cups cheddar, and mozzarella to the sauce.
Stir until evenly coated.
Step 5: Assemble
Spread mixture into baking dish. Sprinkle remaining cheddar over the top.
Step 6: Add topping (optional)
Mix crushed crackers (or panko) with melted butter and optional Parmesan. Sprinkle evenly over the casserole.
Step 7: Bake
Bake uncovered for 25–35 minutes, until bubbly and golden on top.
Let rest for 10 minutes before serving.
Success check: Casserole should be creamy (not watery), broccoli bright and tender, and topping golden and crisp.
Serving and Storage:
Serving
Serve warm as-is, or pair with a simple side for a full meal.
- Great sides: green salad, roasted carrots, garlic bread, or steamed corn
- Extra comfort: serve over mashed potatoes or extra rice
- Fresh finish: add a squeeze of lemon or sprinkle of chopped parsley
Storage
Refrigerate leftovers in an airtight container for 3–4 days.
Reheating
Reheat in the oven at 175°C / 350°F for 15–20 minutes, or microwave individual portions.
Add a splash of milk if the casserole thickens too much.
Freezing
Freeze (tightly wrapped) for up to 2 months. For best texture, freeze without the cracker topping,
then add topping fresh before baking or reheating.
Tips:
Tip 1: Control moisture
Dry broccoli (especially frozen) prevents a watery casserole.
Tip 2: Don’t overbake
Overbaking can dry the edges and overcook broccoli. Bake just until bubbly and golden.
Tip 3: Use rotisserie chicken for speed
Rotisserie chicken makes this recipe weeknight-easy and adds extra flavor.
Tip 4: Season the sauce
Creamy casseroles need seasoning. Garlic powder, onion powder, pepper, and a little Dijon make a big difference.
Tip 5: Let it rest
Resting 10 minutes helps the casserole set so it scoops cleanly.
Variations:
1) Chicken Broccoli Alfredo Casserole
Replace the soup with Alfredo sauce, add Parmesan, and serve over pasta.
2) Cheddar Ranch Version
Add 1–2 tbsp ranch seasoning to the sauce and use extra cheddar for a bold, kid-friendly twist.
3) Low-Carb Version
Skip the rice and topping. Add extra broccoli and cheese for a creamy low-carb bake.
4) Add Bacon
Stir in 6–8 slices cooked crumbled bacon for smoky flavor.
5) Add Pasta
Replace rice with 3 cups cooked pasta (penne or rotini). Add a splash more milk if needed.
Conclusion:
This Chicken Broccoli Casserole is comfort food done right—creamy, cheesy, and full of tender chicken and broccoli,
with a golden topping that makes every bite satisfying. It’s easy enough for weeknights, reliable enough for meal prep,
and loved enough to bring to potlucks. Once you make it, you’ll keep it on repeat.
FAQ:
Why is my casserole watery?
The most common cause is broccoli releasing water—especially frozen broccoli that wasn’t drained and dried well.
Also avoid adding too much milk. Use a thicker sauce and bake just until bubbly.
Can I make it ahead?
Yes. Assemble up to 24 hours ahead, cover, refrigerate, and bake when ready.
Add 5–10 minutes to baking time if it goes in cold.
Can I use fresh broccoli instead of frozen?
Absolutely. Fresh broccoli is great—blanch briefly so it stays bright and doesn’t overcook in the oven.
What cheese works best?
Cheddar is classic, but Monterey Jack, mozzarella, or a cheddar-jack blend all work well.
Add Parmesan for extra savory depth.
Can I make it gluten-free?
Yes. Use a gluten-free condensed soup (or homemade sauce thickened with cornstarch),
and use gluten-free crackers or skip the topping.
How do I keep the topping crispy?
Bake uncovered, and add the topping fresh if reheating later. Oven reheating keeps it crisp better than the microwave.
