Go Back

Chicken Broccoli Casserole

This chicken broccoli casserole recipe is creamy, cheesy, and packed with tender chicken and fresh broccoli in a rich homemade cheese sauce. It's baked until hot and bubbly with a golden cheese topping, making it a comforting dinner that's perfect for busy weeknights or family meals.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts, cooked and diced
  • 4 cups broccoli florets
  • 2 cups cooked white rice
  • 2 tablespoons butter
  • 1 small onion diced
  • 3 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese divided
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Bring a pot of water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately transfer them to a bowl of ice water. Drain well and set aside.
  3. Melt the butter in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Sprinkle the flour over the onion mixture and cook for 1 minute, stirring constantly.
  6. Gradually whisk in the chicken broth and milk until smooth. Add the garlic powder, onion powder, salt, and black pepper, then simmer for 3 to 5 minutes until slightly thickened.
  7. Remove the skillet from the heat and stir in 1½ cups of the cheddar cheese and the Parmesan until melted and smooth.
  8. Fold in the cooked chicken, broccoli, and cooked rice until evenly coated in the sauce.
  9. Transfer the mixture to the prepared baking dish and top with the remaining cheddar cheese.
  10. Bake for 20 to 25 minutes, or until the casserole is hot and bubbly. Let it rest for 10 minutes, garnish with fresh parsley, and serve.

Notes

  • Blanching the broccoli for a couple of minutes keeps it bright green and tender while preventing it from becoming mushy during baking.
  • Drain the broccoli thoroughly after blanching. Excess water can make the cheese sauce thin and watery.
  • Freshly shred the cheddar cheese for the smoothest, creamiest sauce. Pre-shredded cheese doesn't melt as well because of the added anti-caking agents.
  • Rotisserie chicken is a great time-saving option and works perfectly in this casserole.
  • Let the casserole rest for 10 minutes before serving. This gives the sauce time to thicken slightly, making it easier to scoop and serve neat portions.