Easy Broccoli Chicken Cheese Casserole Recipe
Indulge in the ultimate comfort food with this incredibly simple yet satisfying Easy Broccoli Chicken Cheese Casserole. This dish brings together tender chicken, vibrant broccoli, and a rich, creamy cheese sauce, all topped with a golden, crunchy crust. It's a perfect weeknight meal that promises warmth, flavor, and minimal fuss.
Prep Time
20 minutes
Cook Time
25-30 minutes
Total Time
Approximately 55 minutes
Servings
6-8 generous servings
Keywords
Why This Recipe Delivers
- Ultimate comfort food that satisfies with every bite.
- Quick and easy to assemble, perfect for busy weeknights.
- Highly versatile; customize with different cheeses or vegetables.
- A family-friendly meal that even picky eaters will love.
- Packed with savory flavors and a delightful textural contrast from the crunchy topping.
Ingredients
- 320g (2 cups / 11.3 oz) cooked chicken, shredded or cubed (rotisserie chicken works great for convenience)
- 400g (4 cups / 14 oz) broccoli florets, fresh or frozen (blanched if fresh, thawed and drained if frozen)
- 200g (2 cups / 7 oz) shredded cheddar cheese, divided
- 298g (1 can / 10.5 oz) condensed cream of chicken soup
- 120ml (1/2 cup / 4 fl oz) sour cream (or Greek yogurt for a healthier alternative)
- 60ml (1/4 cup / 2 fl oz) mayonnaise
- 60ml (1/4 cup / 2 fl oz) milk
- 2.5ml (1/2 teaspoon) garlic powder
- 2.5ml (1/2 teaspoon) onion powder
- Salt and freshly ground black pepper to taste
- 40g (1/2 cup / 1.4 oz) crushed Ritz crackers or panko breadcrumbs (optional topping)
- 30g (2 tablespoons / 1 oz) melted unsalted butter (for the topping)
Instructions
- Preheat your oven to 190°C (375°F). Prepare a 23×33 cm (9×13-inch) baking dish by lightly greasing it with cooking spray or butter to prevent sticking and ensure easy cleanup.
- Prepare the broccoli. If utilizing fresh broccoli, steam or blanch the florets in lightly salted water for 2-3 minutes until they achieve a vibrant green hue and are slightly tender-crisp. This step ensures the broccoli is cooked through and vibrant in the final dish. If using frozen broccoli, ensure it is completely thawed and thoroughly drained to remove any excess moisture, which could make the casserole watery.
- Construct the creamy sauce base. In a sizable mixing bowl, combine the 298g (1 can) of condensed cream of chicken soup, 120ml (1/2 cup) of sour cream, 60ml (1/4 cup) of mayonnaise, and 60ml (1/4 cup) of milk. Season with 2.5ml (1/2 teaspoon) of garlic powder, 2.5ml (1/2 teaspoon) of onion powder, and salt and pepper to your preference. Whisk vigorously until the mixture is smooth, homogenous, and lump-free. This rich, savory foundation is crucial for binding the casserole's components and imparting its signature comfort food flavor.
- Assemble the casserole layers. Incorporate the prepared cooked chicken and the steamed or thawed broccoli florets into the creamy sauce mixture. Stir gently until all ingredients are uniformly coated. Next, carefully fold in 150g (1.5 cups) of the shredded cheddar cheese, ensuring it is distributed throughout the mixture. Transfer the entire contents into the previously prepared baking dish, spreading it evenly with a spatula to create a consistent layer.
- Apply the topping and bake. Evenly sprinkle the remaining 50g (1/2 cup) of shredded cheddar cheese over the top of the casserole mixture. In a separate small bowl, combine the 40g (1/2 cup) of crushed Ritz crackers or panko breadcrumbs with the 30g (2 tablespoons) of melted butter. Distribute this buttery crumb mixture uniformly over the cheese layer. Bake the casserole, uncovered, in the preheated oven for 25-30 minutes, or until the top is beautifully golden brown, and the edges are visibly bubbling, indicating it's heated through. Allow the casserole to rest for 5 minutes after removing it from the oven before serving. This brief resting period is vital for the casserole to set, making it easier to serve cleanly and preventing it from being too runny.
Tools You’ll Need
- Large mixing bowls
- 23×33 cm (9×13-inch) baking dish
- Whisk or spoon
- Spatula
- Measuring cups and spoons
- Small bowl for topping
Essential Success Tips
- Do not overcook the broccoli during the initial blanching or steaming; it should be tender-crisp as it will continue to cook in the oven.
- If using frozen broccoli, ensure it is thoroughly thawed and squeezed dry to prevent excess moisture from making the casserole watery.
- For the crispiest topping, make sure the melted butter is evenly distributed through the crackers or breadcrumbs before sprinkling.
- Avoid overbaking the casserole; bake only until the cheese is melted, bubbling, and the topping is golden brown.
- Always allow the casserole to rest for 5 minutes after baking. This helps the sauce set, making for cleaner, more cohesive servings.
Professional Cooking Secrets
- Elevate the flavor by adding a tiny pinch of freshly grated nutmeg to the creamy sauce. It's a classic chef's trick that subtly enhances cheesy, creamy dishes without being overpowering.
- For an extra layer of flavor and texture, consider adding 120ml (1/2 cup) of sautéed mushrooms or caramelized onions to the chicken and broccoli mixture before adding the cheese.
- Transform this into a make-ahead meal: Assemble the casserole up to the point of adding the topping, cover tightly, and refrigerate for up to 24 hours. Add the topping just before baking and allow an extra 10-15 minutes of bake time if baking from cold.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
- Freezing: This casserole freezes well. Bake it completely, then let it cool. Cover tightly with foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 175°C (350°F) until hot, covering with foil if the topping starts to brown too much.
- Variations: Experiment with different cheeses like Gruyère or Monterey Jack. Add other cooked vegetables such as diced bell peppers or corn. For a gluten-free option, use a gluten-free cream of chicken soup, gluten-free crackers, or omit the cracker topping entirely.
Frequently Asked Questions
Can I use raw chicken in this casserole?
While it's recommended to use cooked chicken for best results and to ensure thorough cooking, you can use finely diced raw chicken breast. It may require a longer baking time, typically around 40-50 minutes, or until the chicken is cooked through to an internal temperature of 74°C (165°F).
What if I don't have cream of chicken soup?
You can create a homemade substitute. Whisk together 60ml (1/4 cup) melted butter with 60ml (1/4 cup) all-purpose flour in a saucepan, cook for 1 minute, then gradually whisk in 475ml (2 cups) chicken broth and 120ml (1/2 cup) milk. Cook, stirring, until thickened, then season with poultry seasoning, salt, and pepper.
Can I make this casserole dairy-free or gluten-free?
Yes, with some substitutions. For dairy-free, use plant-based milk, sour cream, mayonnaise, and cheese alternatives. Ensure your cream of chicken soup is dairy-free. For gluten-free, use a certified gluten-free cream of chicken soup, gluten-free crackers or breadcrumbs, and check all labels to ensure ingredients are gluten-free.
Nutrition Facts (Per Serving)
Calories: Approximately 450-500 per serving, Protein: 35g, Fat: 30g, Carbohydrates: 25g. (These are estimated values and may vary based on specific brands and exact quantities used.)
Allergy Information
Contains dairy (cheese, sour cream, milk) and gluten (cream of chicken soup, crackers). Refer to notes for gluten-free variations. Always check ingredient labels for specific allergen information.
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