Sure to become a quick family favorite, this easy chicken broccoli bake is so easy to make in one pan on the stove, then baked in a casserole dish until golden brown and super cheesy. It’s our ultimate meal prep recipe for serving a crowd since we can assemble it the day before and bake it at a moment’s notice.
The best part is that it has vegetables hidden inside for my kids to enjoy without even realizing it. This broccoli chicken casserole truly is a comforting meal the whole family loves in under an hour. If you love an easy casserole recipe, be sure to also try our chicken bacon ranch casserole or Dorito taco casserole.
Why you’ll love this recipe
- Easy to assemble – You can have this dinner on the table in under an hour! It’s easy to make in one pan on the stovetop, then transfer to a casserole dish to bake.
- Meal prep-friendly – One batch makes enough to serve up to 8 people! We like to build the casserole the day before we plan to serve and then bake when it’s dinner time. This makes those crazy weeks a bit calmer knowing we have mealtime under control.
- Picky-eater approved – This is the ultimate casserole to get my kids to eat their veggies without even realizing it. It has all the flavors that kids and adults love.
Key Ingredient Notes
- Butter – This recipe uses butter to make the sauce and coat the cracker crumbs for a rich flavor throughout the entire dish. We recommend using unsalted butter but salted will work, too. Just be sure to adjust the amount of extra salt included in the casserole!
- All-purpose flour – Combine this with the butter to form a roux that thickens the sauce.
- Chicken stock – Stock helps create a smooth, flavorful filling. We like to use homemade chicken stock, but store-bought will still taste great.
- Whole milk – To enhance the creaminess of the sauce.
- Shredded cheese – We use 100% Cheddar cheese but feel free to use a different cheese or a combination of your favorites. Monterey Jack or Colby cheese make for great alternatives.
- Sour cream – Included for an extra creamy, decadent sauce. For the best taste and texture, we recommend using full-fat sour cream.
- Spices – Garlic powder, onion powder, salt, and black pepper are included for extra depth and a savory taste.
- Broccoli – You can use fresh or frozen broccoli for this chicken broccoli casserole recipe.
- Chicken – Use pre-cooked shredded chicken. Or, skip a step, and use a rotisserie chicken instead.
- Ritz crackers – Coated with butter, these add the finishing touch! Ritz are a favorite, but feel free to use any butter crackers. Off-brand varieties taste just as good at a fraction of the cost!
How to make this chicken broccoli bake
1. Make the sauce
- Make a roux: Melt the butter in a large saucepan over medium heat. Then, add the flour, and cook, stirring constantly until the ingredients are well combined.
- Simmer: Slowly add the chicken stock, whisking until it has thickened. Next, whisk in the milk. Make sure there are no clumps! Once the mixture is smooth, continue to cook until it thickens and comes to a low simmer.
2. Prepare the casserole mixture
- Reduce the heat to low, and stir in part of the cheese until it is melted and smooth.
- Add the sour cream, Dijon mustard, and spices, and stir until they’re well combined.
- Then, fold in the broccoli and chicken, stirring to coat them with the liquid.
3. Assemble the casserole
- Pour the mixture into a greased casserole dish, and spread it out in a smooth layer. This helps ensure it cooks evenly!
- Sprinkle the remaining cheese on top.
4. Add the cracker topping
- Combine the crushed Ritz and melted butter in a small bowl, coating the crackers completely.
- Sprinkle the mixture on top of the casserole.
5. Bake the cassserole
- Bake: Transfer the dish to a preheated oven, and let it bake until the liquid is hot and bubbly and the crackers are golden brown.
- Cool: Allow the chicken and broccoli casserole to cool slightly, and dig in while it’s warm!
Expert Tips:
- If you’re using fresh broccoli florets instead of frozen, blanch them in boiling water for a few minutes until they are slightly tender before adding them to the casserole.
- If possible, buy blocks of cheese, and grate them yourself. Pre-shredded varieties contain additives that prevent them from clumping in the package, meaning they don’t melt as well either.
- A great make ahead casserole recipe. You can assemble this chicken broccoli casserole up to two days in advance, and bake it when you’re ready!
- If you want to cut down on prep time, use rotisserie chicken. This is an easy store-bought solution to make the prep even easier on this chicken and broccoli casserole.
- Swap the cheese if desired. We use cheddar in our recipe, but you could also try Monterey Jack or Colby Jack for a twist.
Storing Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the entire dish in the oven at 375°F until warm. Just be careful not to let it burn! Or, warm individual portions in the microwave.
This chicken broccoli casserole freezes well for up to 2-3 months. Let the cooked casserole cool completely, then cover it tightly with plastic wrap and foil. To serve, thaw the casserole in the refrigerator overnight, and warm it in the oven.
You can make this chicken broccoli casserole up to two days in advance, and bake it when you’re ready! Just be sure to add the cracker topping right before baking so it stays crunchy.
FAQs:
Yes, using pre-cooked rotisserie chicken makes this recipe even easier. Just make sure to shred the chicken before adding it to the dish.
Yes, you can experiment with different cheeses based on your preference. Monterey Jack or Colby cheese can be great alternatives to cheddar.
This casserole can be enjoyed as a complete meal on its own! However, it also pairs well with sides like air fryer brussels sprouts, oven roasted mixed vegetables, and instant pot artichokes.
More Delicious Casserole Recipes
Chicken Broccoli Casserole
Equipment
- 1 (9×13-inch) baking dish
- 1 large saucepan
Ingredients
For the casserole:
- 3 tablespoons butter
- ¼ cup all-purpose flour
- ¾ cup chicken stock
- 1 cup whole milk
- 1 ½ cups shredded cheese ½ cup separated, Note 1
- ⅔ cup sour cream
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 ounces frozen broccoli florets heated, Note 2
- 3 cups cooked and shredded chicken Note 3
For the topping:
- 1 cup Ritz crackers crushed, Note 4
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for 1-2 minutes.3 tablespoons butter, ¼ cup all-purpose flour
- Gradually whisk in the chicken stock until thickened. Whisk in the whole milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens and comes to a simmer.¾ cup chicken stock, 1 cup whole milk
- Reduce the heat to low and stir in 1 cup of the shredded cheddar cheese until melted and smooth.1 ½ cups shredded cheese
- Add the sour cream, dijon mustard, granulated garlic, onion powder, salt, and black pepper to the sauce. Stir until well combined.⅔ cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- To the saucepan, add the broccoli florets and shredded chicken, stir until well combined.12 ounces frozen broccoli florets, 3 cups cooked and shredded chicken
- Pour the chicken and sauce mixture into the prepared casserole dish and spread evenly.
- Sprinkle the remaining ½ cup shredded cheddar over the top.1 ½ cups shredded cheese
- In a small bowl, combine the crushed ritz crackers and melted butter. Sprinkle the mixture evenly over the casserole.1 cup Ritz crackers, 2 tablespoons melted butter
- Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the topping is golden brown.
- Remove the oven and let it cool for a few minutes before serving. Enjoy!
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Notes
– Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
– Reheat in the oven or microwave before serving.
– Freeze the casserole for up to three months. Let the casserole cool completely, then cover tightly with plastic wrap and foil. Let it thaw in the refrigerator overnight, and bake as directed.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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