13 Delicious Chicken and Broccoli Casserole Recipes

Kickstart your weeknight dinners with these 13 delicious chicken and broccoli casserole recipes that promise to be the ultimate comfort food fix! Perfect for busy home cooks, each dish combines simplicity with flavor, turning ordinary ingredients into extraordinary meals. Whether you’re craving something creamy, cheesy, or packed with a crunch, our roundup has got you covered. Dive in and discover your next family favorite!

Cheesy Chicken and Broccoli Casserole

Let’s face it, you’re probably here because you’re craving something comforting, cheesy, and downright delicious. This cheesy chicken and broccoli casserole is your ticket to a satisfying meal that’s as easy to make as it is to love.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1/2 cup mayonnaise (light is fine, but full-fat adds richness)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup milk (any kind you have on hand)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (start with this, add more if needed)
• 1/4 tsp black pepper (freshly ground if possible)
• 1 cup crushed Ritz crackers (or any buttery cracker for topping)
• 2 tbsp melted butter (for that golden, crispy topping)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix together the shredded chicken, broccoli florets, cream of chicken soup, mayonnaise, milk, garlic powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. Sprinkle the shredded cheddar cheese evenly over the top of the chicken and broccoli mixture.
5. In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly coated.
6. Sprinkle the buttered cracker crumbs over the cheese layer, covering it completely.
7. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
8. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Dig into this casserole to find a creamy, cheesy interior with just the right amount of crunch from the topping. Serve it over a bed of rice or with a side salad for a complete meal that’ll have everyone asking for seconds.

Creamy Chicken and Broccoli Casserole

Hey, you know those nights when you crave something comforting but don’t want to spend hours in the kitchen? This creamy chicken and broccoli casserole is your answer. It’s hearty, easy to make, and packed with flavors that feel like a hug in a dish.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1/2 cup sour cream (light is fine)
• 1/2 cup mayonnaise (or Greek yogurt for a healthier option)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup crushed Ritz crackers (or any buttery cracker)
• 2 tbsp melted butter (for the topping)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly.
2. In a large bowl, mix the shredded chicken, broccoli florets, cream of chicken soup, sour cream, mayonnaise, cheddar cheese, garlic powder, onion powder, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. In a small bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are evenly coated.
5. Sprinkle the buttered cracker crumbs evenly over the chicken and broccoli mixture.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbly around the edges.
7. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Mmm, the creamy filling with the crispy, buttery topping is just irresistible. Serve it over a bed of rice or with a side salad for a complete meal that’s sure to please.

Healthy Chicken and Broccoli Casserole

Unbelievably easy and packed with flavor, this Healthy Chicken and Broccoli Casserole is your weeknight dinner hero. You’ll love how it comes together with minimal fuss but delivers maximum comfort.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 cup low-fat milk (or any milk you prefer)
• 1/2 cup plain Greek yogurt (adds creaminess without the guilt)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, broccoli florets, milk, Greek yogurt, half of the cheddar cheese, garlic powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly. Tip: Press down lightly to ensure the broccoli is submerged in the creamy mixture for even cooking.
4. Sprinkle the remaining cheddar cheese on top for a golden, cheesy crust.
5. Bake for 25-30 minutes, or until the edges are bubbly and the top is lightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the casserole sit for 5 minutes before serving to allow it to set. Tip: This makes it easier to cut into neat portions.

Velvety and rich, this casserole has a delightful contrast between the tender chicken, crisp-tender broccoli, and gooey cheese. Serve it over a bed of quinoa for an extra protein boost or alongside a crisp green salad for a complete meal.

Low-Carb Chicken and Broccoli Casserole

Busy weeknights call for easy, comforting dishes that don’t skimp on flavor. This low-carb chicken and broccoli casserole is your ticket to a satisfying meal with minimal fuss.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup grated Parmesan cheese (the real deal, not the powdered kind)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures even cooking.
2. In a large bowl, mix the shredded chicken and broccoli florets. Tip: If using frozen broccoli, pat it dry to avoid extra moisture.
3. Pour the olive oil over the mixture and toss to coat. This helps the seasonings stick.
4. Sprinkle the garlic powder, salt, and black pepper over the chicken and broccoli. Mix well.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly.
6. Pour the heavy cream evenly over the top. Tip: Shake the dish gently to help the cream settle.
7. Sprinkle the cheddar and Parmesan cheeses on top. For a golden crust, cover with foil for the first 15 minutes.
8. Bake for 25-30 minutes, or until the cheese is bubbly and slightly golden. Tip: Remove the foil for the last 10 minutes for extra crispiness.

Warm from the oven, this casserole boasts a creamy interior with a crispy cheese topping. Serve it over cauliflower rice for an extra low-carb punch or alongside a crisp salad for contrast.

Spicy Chicken and Broccoli Casserole

Hey, if you’re looking for a dish that’s both comforting and packs a little heat, this spicy chicken and broccoli casserole is your go-to. It’s easy to throw together on a busy weeknight and sure to please anyone who loves a bit of spice in their meal.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great here)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp red pepper flakes (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, broccoli florets, heavy cream, chicken broth, red pepper flakes, garlic powder, and onion powder until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. Sprinkle the shredded cheddar cheese evenly over the top, followed by the breadcrumbs.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and the casserole is bubbling around the edges.
6. Let it sit for 5 minutes before serving to allow it to set slightly.

Dig into this casserole to find a creamy, cheesy interior with just the right amount of kick from the red pepper flakes. Serve it over a bed of rice or with a side of crusty bread to soak up all that delicious sauce.

Easy Chicken and Broccoli Casserole

Ready to whip up a comforting meal that’s as easy as it is delicious? This chicken and broccoli casserole is your go-to for a fuss-free dinner that doesn’t skimp on flavor. Perfect for those busy nights when you want something hearty without the hassle.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1/2 cup mayonnaise (light is fine, or Greek yogurt for a healthier option)
• 1/2 cup milk (any kind you have on hand)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup crushed Ritz crackers (or any buttery cracker)
• 2 tbsp melted butter (for that golden topping)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish lightly.
2. In a large bowl, mix the shredded chicken, broccoli florets, cream of chicken soup, mayonnaise, milk, cheddar cheese, garlic powder, onion powder, and black pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. In a small bowl, combine the crushed Ritz crackers with the melted butter, then sprinkle this mixture over the casserole for a crispy topping.
5. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.
6. Let it sit for 5 minutes before serving to allow it to set slightly, making it easier to scoop.

Creamy, cheesy, and packed with tender chicken and crisp-tender broccoli, this casserole is a crowd-pleaser. Serve it over a bed of rice or with a side salad for a complete meal that’ll have everyone asking for seconds.

Gluten-Free Chicken and Broccoli Casserole

Let’s face it, finding a gluten-free dinner that’s both comforting and easy to make can feel like a challenge. But this gluten-free chicken and broccoli casserole is here to change that, packing all the creamy, cheesy goodness you crave without the gluten.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 cup gluten-free cream of chicken soup (or make your own)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/2 cup milk (any kind, adjust thickness to preference)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp each)
• 1/2 cup gluten-free breadcrumbs (for topping, optional)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, mix the shredded chicken, broccoli florets, cream of chicken soup, mayonnaise, milk, half of the cheddar cheese, garlic powder, onion powder, salt, and pepper until well combined.
3. Transfer the mixture to the prepared baking dish and spread it out evenly.
4. Sprinkle the remaining cheddar cheese and gluten-free breadcrumbs (if using) over the top for a crispy finish.
5. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
6. Let it sit for 5 minutes before serving to allow it to set slightly.

Out of the oven, this casserole is creamy with a slight crunch from the broccoli and a golden, cheesy top. Serve it over a bed of rice for a heartier meal or enjoy it as is for a low-carb option.

Keto Chicken and Broccoli Casserole

Let’s face it, you’re probably here because you’re craving something creamy, cheesy, and utterly comforting without kicking yourself out of ketosis. This Keto Chicken and Broccoli Casserole is your answer, packing all the flavors you love into one easy-to-make dish.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 cup heavy cream (for that rich, creamy texture)
• 1.5 cups cheddar cheese, shredded (sharp for more flavor)
• 1/2 cup mayonnaise (adds creaminess and tang)
• 1 tsp garlic powder (or fresh minced garlic for a punch)
• 1/2 tsp salt (adjust to your liking)
• 1/4 tsp black pepper (freshly ground tastes best)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large mixing bowl, combine the shredded chicken and broccoli florets.
3. In a separate bowl, whisk together the heavy cream, mayonnaise, garlic powder, salt, and black pepper until smooth.
4. Pour the cream mixture over the chicken and broccoli, tossing gently to coat everything evenly.
5. Transfer the mixture to a greased 9×13 inch baking dish, spreading it out into an even layer.
6. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Dig into this casserole to discover a perfect harmony of creamy, cheesy goodness with just the right amount of crunch from the broccoli. Serve it over a bed of cauliflower rice for an extra keto-friendly meal that feels indulgent yet keeps you on track.

One-Pot Chicken and Broccoli Casserole

Zesty and comforting, this one-pot chicken and broccoli casserole is your weeknight dinner hero. You’ll love how it brings together tender chicken, crisp broccoli, and a creamy sauce in just one dish.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb chicken breast, diced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 cups broccoli florets (fresh or frozen)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken, salt, and black pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
3. Tip: Don’t overcrowd the pot to ensure the chicken browns nicely.
4. Add broccoli florets to the pot. Stir to combine with the chicken.
5. Pour in heavy cream and chicken broth. Bring to a simmer.
6. Tip: If using frozen broccoli, no need to thaw—just add it straight in.
7. Stir in cheddar cheese, garlic powder, and onion powder until the cheese is melted and the sauce is smooth.
8. Reduce heat to low. Cover and let simmer for 5 minutes, or until the broccoli is tender.
9. Tip: For a thicker sauce, let it simmer uncovered for a few extra minutes.

Unbelievably creamy with a slight crunch from the broccoli, this casserole is a crowd-pleaser. Serve it over rice or with a side of crusty bread to soak up all that delicious sauce.

Slow Cooker Chicken and Broccoli Casserole

Wondering what to make for dinner that’s both easy and comforting? You’ve got to try this slow cooker chicken and broccoli casserole. It’s the kind of meal that practically cooks itself, leaving you with more time to relax.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a twist)
• 1/2 cup mayonnaise (light or regular, your choice)
• 1/2 cup milk (any kind will do)
• 1 cup shredded cheddar cheese (sharp gives more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1 cup crispy fried onions (for topping, adds crunch)

Instructions

1. In your slow cooker, mix the cream of chicken soup, mayonnaise, milk, garlic powder, and black pepper until smooth.
2. Add the shredded chicken and broccoli florets to the slow cooker. Stir gently to coat everything with the sauce.
3. Cover and cook on LOW for 4 hours or on HIGH for 2 hours. Tip: Stir once halfway through if you’re around, but it’s not necessary.
4. Sprinkle the shredded cheddar cheese over the top, then cover again for about 10 minutes, just until the cheese melts. Tip: For extra browning, you can pop the insert under the broiler for a couple of minutes if it’s oven-safe.
5. Top with crispy fried onions right before serving. Tip: Let it sit for 5 minutes after adding the onions to let them soften slightly.

Rich and creamy with just the right amount of crunch from the onions, this casserole is a crowd-pleaser. Serve it over rice or with a side of crusty bread to soak up all the delicious sauce.

Baked Chicken and Broccoli Casserole

Hey, you know those nights when you want something hearty but don’t want to spend hours in the kitchen? This baked chicken and broccoli casserole is your answer. It’s creamy, cheesy, and packed with flavor—plus, it’s a one-dish wonder.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for a twist)
• 1/2 cup mayonnaise (light is fine)
• 1/2 cup milk (any kind)
• 1 cup shredded cheddar cheese (sharp adds more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 cup crushed Ritz crackers (or any buttery cracker)
• 2 tbsp melted butter (for topping)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, mix the chicken, broccoli, soup, mayonnaise, milk, 1/2 cup of cheddar cheese, garlic powder, onion powder, and black pepper until well combined.
3. Spread the mixture evenly into the prepared baking dish.
4. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
5. In a small bowl, toss the crushed crackers with melted butter, then sprinkle over the cheese layer.
6. Bake for 25-30 minutes, or until the top is golden and the casserole is bubbly around the edges.
7. Let it sit for 5 minutes before serving to allow it to set.

After baking, the casserole has a creamy interior with a crispy, buttery topping that’s irresistible. Serve it with a side salad or over rice for a complete meal that’ll have everyone asking for seconds.

Quick Chicken and Broccoli Casserole

Craving something cozy yet quick to whip up? You’re in luck because this chicken and broccoli casserole is your weeknight hero, combining tender chicken, crisp broccoli, and a creamy sauce under a golden crust.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 3 cups broccoli florets (fresh or frozen, no need to thaw)
• 1 can (10.5 oz) cream of chicken soup (or mushroom for a twist)
• 1/2 cup mayonnaise (light is fine)
• 1/2 cup milk (any kind)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp onion powder
• 1 cup crushed Ritz crackers (or any buttery cracker)
• 2 tbsp melted butter (for that crispy topping)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly.
2. In a large bowl, mix the shredded chicken, broccoli florets, cream of chicken soup, mayonnaise, milk, cheddar cheese, garlic powder, and onion powder until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly. Tip: For extra creaminess, let the mixture sit for 10 minutes before baking.
4. In a small bowl, combine the crushed Ritz crackers with melted butter until the crumbs are evenly coated.
5. Sprinkle the buttered cracker crumbs over the chicken and broccoli mixture in the baking dish.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the edges are bubbly. Tip: For a crunchier top, broil for the last 2 minutes.
7. Let the casserole stand for 5 minutes before serving. This helps the layers set and makes serving easier.

Serve this comforting casserole straight from the dish for a family-style meal. The creamy interior contrasts beautifully with the crispy topping, making every bite a delight. Pair it with a simple salad or some crusty bread to round out the meal.

Vegan Chicken and Broccoli Casserole

Believe it or not, this vegan chicken and broccoli casserole is so hearty and comforting, you won’t miss the meat. It’s packed with flavor and comes together in no time, making it perfect for busy weeknights.

Ingredients

• 2 cups vegan chicken strips (thaw if frozen)
• 3 cups broccoli florets (fresh or frozen)
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 cup vegan cheddar cheese shreds (plus extra for topping)
• 1/2 cup vegan mayonnaise
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1 cup breadcrumbs (for a crispy topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet, heat the olive oil over medium heat. Add the vegan chicken strips and cook for 5 minutes, stirring occasionally, until lightly browned.
3. Add the broccoli florets to the skillet and cook for another 3 minutes, just until they start to soften.
4. In a separate bowl, whisk together the almond milk, vegan mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.
5. Pour the milk mixture over the chicken and broccoli in the skillet. Stir in the vegan cheddar cheese shreds until everything is well combined.
6. Transfer the mixture to the prepared baking dish. Sprinkle the top evenly with breadcrumbs and extra vegan cheese shreds.
7. Bake for 20-25 minutes, or until the top is golden and crispy.
8. Let the casserole cool for 5 minutes before serving. This helps the sauce thicken up a bit.

Just out of the oven, this casserole is creamy, cheesy, and has the perfect crunch from the breadcrumb topping. Try serving it over a bed of quinoa or with a side of crusty bread to soak up all that delicious sauce.

Conclusion

Feast your eyes on these 13 mouthwatering chicken and broccoli casserole recipes that promise to delight your taste buds and simplify your meal prep. Whether you’re craving something creamy, cheesy, or packed with flavor, there’s a dish here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!