Creamy Chicken, Broccoli, and Cheddar Casserole in 25 Min

There’s nothing like a warm, cheesy Chicken, Broccoli, and Cheddar Casserole to make a busy weeknight feel special. This dish has been my go-to for years—whether I’m feeding my family or bringing a meal to a friend in need. It’s the kind of comfort food that fills the kitchen with the smell of melted cheese and toasted breadcrumbs, promising something delicious is just minutes away. What I love most? It’s ridiculously easy but tastes like you spent hours in the kitchen. One bite, and you’ll see why this casserole has a permanent spot in my recipe rotation.

Ingredients for Chicken, Broccoli, and Cheddar Casserole

Gathering the right ingredients is half the battle with this casserole—but don’t worry, everything’s simple and probably already in your fridge or pantry. Here’s what you’ll need to make magic happen:

• 2 cups cooked chicken, shredded (I use rotisserie chicken for extra flavor, but any leftover baked or poached chicken works)
• 2 cups fresh broccoli florets (cut into bite-sized pieces—trust me, smaller florets mean every forkful gets cheesy goodness)
• 1.5 cups shredded cheddar cheese (pack it lightly when measuring—sharp cheddar gives the best flavor punch)
• 1 cup milk (whole milk makes it extra creamy, but 2% works in a pinch)
• 1/2 cup sour cream (this is my secret for tangy richness—don’t skip it!)
• 1/2 cup breadcrumbs (plain or panko both work—I often toss in a handful of grated Parmesan for extra crunch)
• 1 tbsp butter (for greasing the dish—because nothing sticks to butter!)
• 1 tsp garlic powder (fresh garlic burns, but powder gives steady flavor)
• 1 tsp onion powder (adds depth without chopping onions)
• Salt and pepper to taste (I’m generous with both—season as you go!)

See? Nothing fancy—just real ingredients that come together beautifully. Now let’s get cooking!

How to Make Chicken, Broccoli, and Cheddar Casserole

This casserole comes together in just a few simple steps, but the result is pure comfort food magic. Let’s break it down so you can nail it on your first try!

Step 1: Prep the Ingredients

First, preheat your oven to 375°F (190°C). While that’s heating up, grab your broccoli and chop it into small, bite-sized florets. Trust me, smaller pieces mean every forkful gets a perfect mix of chicken, broccoli, and cheese. If you’re using rotisserie chicken, shred it into chunks—nothing too fine, as you want some texture. Then, grab your baking dish and grease it with that tablespoon of butter. Don’t skimp—this keeps everything from sticking and adds a hint of richness to the edges.

Step 2: Combine the Base

In a large bowl, toss the shredded chicken and broccoli florets together. Add half of the shredded cheddar cheese and give it a good mix—this helps the cheese distribute evenly. In a separate bowl, whisk together the milk, sour cream, garlic powder, and onion powder until smooth. Pour this creamy mixture over the chicken and broccoli, and gently fold everything together. You want every bite coated in that delicious sauce. Transfer the mixture to your greased baking dish and spread it out evenly.

Step 3: Bake to Perfection

Sprinkle the remaining cheddar cheese over the top, followed by the breadcrumbs. This creates that golden, crunchy topping everyone loves. Pop the dish into the oven and bake for about 25 minutes. You’ll know it’s done when the edges are bubbling and the top is a beautiful golden brown. Let it cool for 5 minutes before serving—this helps it set and makes it easier to slice. And there you have it: a cheesy, comforting casserole that’s ready to steal the show at your dinner table!

Why You’ll Love This Chicken, Broccoli, and Cheddar Casserole

This casserole isn’t just tasty—it’s a total game-changer for busy nights. Here’s why it’s earned a permanent spot in my recipe box:

• One-pan wonder: From prep to plate, everything happens in one dish. Less cleanup means more time to relax!
• Kid-approved: Even picky eaters can’t resist the cheesy goodness. (Pro tip: call it “cheesy chicken trees” for extra appeal.)
• Endlessly customizable: Swap in different veggies, cheeses, or proteins—it’s forgiving and flexible.
• Meal prep hero: Tastes even better reheated, so make extra for lunches all week.
• Comfort in every bite: That golden, bubbly topping? Pure nostalgia on a fork.

Seriously, once you try it, you’ll understand why I make this at least twice a month!

Tips for the Best Chicken, Broccoli, and Cheddar Casserole

Want to take your casserole from good to unforgettable? These little tricks make all the difference:

• Fresh vs. frozen broccoli: Fresh broccoli gives the best texture—just blanch it for 30 seconds if you want it extra tender. Frozen works in a pinch, but thaw and pat it bone dry first (soggy broccoli = watery casserole).
• Cheese magic: Grate your own cheddar! Pre-shredded cheese has anti-caking agents that make it melt less smoothly. For extra gooeyness, mix half the cheese into the filling and reserve half for the top.
• Crispy breadcrumb hack: Toss breadcrumbs with melted butter before sprinkling—they’ll toast up golden and stay crunchy. If yours brown too fast, tent with foil halfway through baking.
• Rest time matters: Letting the casserole sit for 5 minutes after baking helps the sauce thicken. Cutting in too soon? You’ll get a soupy mess.
• Flavor boost: A dash of paprika or dry mustard in the sauce adds depth without overpowering the cheese.

Follow these, and you’ll have a casserole that’s creamy, crunchy, and downright irresistible!

Ingredient Substitutions

Life happens, and sometimes you need to swap ingredients—good news is this casserole is super flexible! Here are my tested substitutions that still deliver amazing results:

• Sour cream: Plain Greek yogurt works beautifully—just use the same amount. It keeps the tang while adding extra protein.
• Chicken: Leftover turkey? Perfect! Rotisserie, grilled, or even canned chicken (drained well) all work in a pinch.
• Breadcrumbs: Gluten-free? Use crushed gluten-free crackers or cornflakes. For low-carb, try almond flour mixed with Parmesan.
• Broccoli: Cauliflower florets make a great stand-in, or toss in some spinach (just squeeze out excess water first).
• Cheddar: Monterey Jack melts beautifully, or try Gruyère for a fancy twist. Vegan cheese works too—just check the melting specs.

See? No stress—just delicious options to make it work with what you’ve got!

Storing and Reheating

This casserole keeps like a dream! Leftovers (if you have any) can be stored covered in the fridge for up to 3 days. For longer storage, wrap individual portions tightly in foil and freeze for up to 2 months—just thaw overnight in the fridge before reheating. My favorite way to reheat? The oven at 350°F for about 15 minutes, until bubbly again. The microwave works in a pinch (cover with a damp paper towel to prevent drying), but the oven keeps that crispy topping intact. Pro tip: sprinkle a little fresh cheese on top before reheating for that just-baked look!

Chicken, Broccoli, and Cheddar Casserole FAQs

Got questions? I’ve got answers! Here’s everything you need to know to make this casserole a total success:

• Can I use frozen broccoli? Absolutely! Just thaw it completely and pat it really dry with paper towels. Frozen broccoli tends to release more water, so drying it out prevents a soggy casserole. If you’re in a rush, you can even toss it in the oven for a few minutes to remove excess moisture.
• How do I make the topping extra crispy? My secret? Toss the breadcrumbs with a little melted butter before sprinkling them on top. For an even bigger crunch, mix in some grated Parmesan or crushed crackers. And don’t forget to bake until the top is golden brown—that’s when the magic happens!
• Can I make this ahead of time? You bet! Assemble the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven (you might need to add a few extra minutes if it’s cold from the fridge). It’s a lifesaver for busy weeknights!
• What’s the best cheese to use? Sharp cheddar is my go-to for its bold flavor, but you can mix it up! Try Monterey Jack for a milder taste or Gruyère for something fancy. Just make sure to grate it yourself—pre-shredded cheese doesn’t melt as smoothly.
• How do I know when it’s done? Look for bubbling edges and a golden-brown topping. If you’re unsure, insert a knife into the center—it should come out hot, and the sauce should be thickened. Let it rest for 5 minutes before serving to let everything set.

There you go—all your burning questions answered! Now go make that casserole and enjoy every cheesy bite.

Nutritional Information

Just so you know, these numbers are estimates—actual counts may vary based on your ingredients. But here’s the scoop per generous 1-cup serving: 320 calories, 25g protein (hello, muscle fuel!), and 15g carbs. It’s got 18g of fat (8g saturated) from all that glorious cheese and butter, but hey—that’s what makes it taste like a hug in dish form! Fiber comes in at 2g thanks to the broccoli, and sodium hits about 450mg (easy to reduce if you use low-sodium cheese). Not bad for something this delicious, right?

Tag Me When You Make It—I Want to See Your Cheesy Masterpiece!

Nothing makes me happier than seeing your versions of this cozy casserole! Snap a pic and tag me—I’ll be cheering you on from my kitchen. Now go enjoy that golden, bubbly goodness!

Print