Cheesy Chicken and Broccoli Casserole That’ll Make Your Oven the MVP Tonight

You want a dinner that hits like comfort food but doesn’t knock you into a food coma. This Cheesy Chicken and Broccoli Casserole is fast, legit delicious, and built to crush weeknight chaos. Minimal prep, max flavor, and the kind of golden, bubbling top that makes people hover by the oven.

Add a crunchy topping and watch it disappear in 10 minutes flat. One pan, big payoff, zero drama.

The Secret Behind This Recipe

The magic is the combo of textures and layers. Tender chicken, crisp-tender broccoli, creamy sauce, and a cheese blanket that turns into a gooey, golden cap.

It’s not just “cheesy”—it’s strategically cheesy: two types of cheese for melt and tang. We lean on a streamlined homemade sauce—no canned soup needed—for cleaner flavor and better control. A quick roux, chicken broth, milk, and a kiss of Dijon deliver creaminess without heaviness.

Then a crunchy topping seals the deal, because contrast is everything.

Ingredients

• 2 cups cooked chicken, shredded or cubed (rotisserie works)
• 4 cups broccoli florets (fresh or frozen, bite-sized)
• 2 cups shredded cheese, divided (1 1/2 cups sharp cheddar + 1/2 cup mozzarella or Monterey Jack)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk (whole or 2%)
• 1/3 cup sour cream or Greek yogurt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika (optional but clutch)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup cooked rice or small pasta (optional, for a heartier casserole)
• Crunchy topping: 1 cup crushed Ritz/club crackers or panko + 2 tablespoons melted butter
• Fresh parsley, chopped (for garnish)

How to Make It – Instructions

1. Heat the oven. Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prep the broccoli. If using fresh, blanch in boiling salted water 2–3 minutes until bright green and crisp-tender; drain well. If using frozen, thaw and pat dry.
   

   Moisture is the enemy of crisp.

3. Make the sauce base. In a large skillet, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty—no browning needed.
4. Build the creaminess. Slowly whisk in chicken broth, then milk. Simmer 3–4 minutes until thick enough to coat a spoon.
5. Season like you mean it. Stir in Dijon, garlic powder, onion powder, smoked paprika, salt, and pepper.
   

   Taste and adjust—this is your flavor backbone.

6. Make it cheesy. Off heat, whisk in sour cream and 1 cup cheddar + 1/4 cup mozzarella until smooth and melty.
7. Assemble. In a large bowl, combine chicken, broccoli, and optional rice/pasta. Pour sauce over and toss gently to coat. Spread into the baking dish.
8. Top it off. Sprinkle remaining cheese on top.
   

   Mix crushed crackers or panko with melted butter and scatter over the cheese.
9. Bake. 20–25 minutes until bubbling around edges and top is golden. If you want extra color, broil 1–2 minutes at the end. Watch it like a hawk.
10. Rest and serve. Let sit 5 minutes to set.
    

    Garnish with parsley. Devour.

    
    

Keeping It Fresh

Leftovers store like a champ. Let the casserole cool, then cover and refrigerate for up to 4 days.

For freezing, assemble without the crunchy topping, wrap tightly, and freeze up to 2 months. Add topping right before baking. Reheat covered in a 350°F oven until hot, then uncover for the last few minutes so the top re-crisps.

Microwaving works in a pinch, but the oven gives you that fresh-baked vibe. FYI: If it looks a little dry on day two, stir in a splash of broth before reheating.

Benefits of This Recipe

• Weeknight-friendly: Uses rotisserie chicken and quick sauce—faster than takeout when you count delivery time.
• Balanced bite: Protein, veggies, and optional carbs in one cozy dish. Add a side salad and you’re winning.
• Make-ahead gold: Assemble in the morning, bake at night.
  

  It’s basically meal prep’s popular cousin.

• Kid and crowd approved: Cheesy, creamy, crunchy—aka the holy trinity of “no complaints at dinner.”
• Flexible: Swap cheeses, add spices, sneak in extra veg—still tastes amazing.

Avoid These Mistakes

• Watery broccoli: Don’t skip blanching and drying (or thawing and drying). Excess water dulls the sauce and kills the crunch.
• Under-seasoned sauce: Bland in the pot = bland in the pan. Taste and tweak before mixing.
• Cheese overload on heat: Add cheese off heat to avoid grainy sauce.
  

  Science wins.

• Burnt topping: If your oven runs hot, tent with foil for the first 15 minutes, then uncover to brown.
• Overcooking chicken: Use cooked chicken that’s still juicy. Dry chicken plus oven time equals sadness.

Different Ways to Make This

• Low-carb: Skip the rice/pasta. Add extra broccoli or cauliflower florets.
• Gluten-free: Use GF flour for the roux and GF panko or crushed GF crackers for the topping.
• Spicy kick: Add red pepper flakes or diced pickled jalapeños to the mix.
  

  Pepper Jack instead of mozzarella? Yes.

• Bacon ranch twist: Stir in 1/2 packet ranch seasoning and 4 slices crisp crumbled bacon. Sprinkle chives on top.
• Mushroom umami: Sauté sliced mushrooms in the butter first, then proceed with the roux.
  

  Depth for days.

• Extra veg: Fold in peas, diced carrots, or cauliflower rice. Keep total volume similar so sauce-to-stuff stays balanced.
• Lighter version: Use Greek yogurt instead of sour cream and part-skim mozzarella. Still creamy, still awesome.

FAQ

Can I use canned soup instead of making the sauce?

You can, but the homemade sauce tastes fresher and lets you control salt.

If you must, use one can cream of chicken plus 1/2 cup milk and reduce added salt.

Do I have to cook the broccoli first?

Par-cooking is best. Blanching keeps color, texture, and prevents watery casserole. Frozen broccoli should be thawed and patted dry.

What cheeses work best?

Sharp cheddar for flavor and melt, plus mozzarella or Monterey Jack for stretch.

Avoid pre-shredded if possible; it has anti-caking agents that hinder melting.

How do I make it dairy-free?

Use olive oil for the roux, a quality unsweetened plant milk, dairy-free cheese that melts well, and dairy-free yogurt. It won’t be the exact same, but it’ll still slap.

Can I assemble it ahead?

Yes. Assemble up to the topping, cover, and refrigerate up to 24 hours.

Add topping and bake. If very cold, add 5–10 minutes bake time.

How do I prevent a greasy top?

Use modest butter in the topping and balance cheddar with a milder cheese. Also, don’t drown it in extra cheese—tempting, I know.

Is rotisserie chicken necessary?

Nope.

Poached, roasted, or leftover grilled chicken works. Just keep it well-seasoned and not overcooked.

My Take

This casserole is the midweek hero: humble ingredients, big flavor, practically no cleanup. The secret flex is the Dijon and smoked paprika—they wake the sauce up without shouting.

IMO, the cracker topping beats panko for that buttery crunch, but choose your fighter. Make it once and you’ll start buying rotisserie chickens “just in case,” which is code for “we’re making this again.”