Chicken Broccoli Casserole

This post may contain affiliate links. Please read my disclosure policy.

Chicken Broccoli Casserole is super easy, super cheesy and there’s no canned condensed soup need either!

It is chock full of chicken and broccoli, cheese, and just enough pasta to pull it all together!

Chicken Broccoli Casserole on a plate

This casserole is perfect for those busy weeknights and just as good the next day at work! The classic as the combination of chicken and broccoli is perfect in a stir fry and of course in this casserole.

How to Make Chicken Broccoli Casserole

Chicken broccoli noodle casserole can be made with a variety of different pasta. Why not try penne, rotelle, bowtie, or cavatappi? Choose heartier types of pasta that can hold their own with chicken and broccoli.

  1. Cook pasta and add broccoli (per recipe below). Drain well and set aside.
  2. Combine all ingredients together. Mix well and spread in a casserole dish.
  3. Sprinkle with topping and bake until the cheese is bubbly and lightly browned.

Remove from oven and serve with cheesy breadsticks for the perfect weeknight meal!

Ingredients for Chicken Broccoli Casserole in a white dish

Ingredients and Variations

The sky is the limit here, really!

  • SAUCE This is intended to be a quickie meal and it starts with a jar of alfredo sauce but just like my chicken spaghetti, I’ve included a variation to create a ‘from scratch’ sauce too. If you have a favorite chicken alfredo sauce, use that.
  • CHICKEN Swap out chicken for leftover ham or turkey. Even ground chicken will work.
  • BROCCOLI While broccoli is the star of this dish, add in sliced mushrooms, peas, green beans or diced carrots – or add all of them together!
  • CHEDDAR Broccoli and cheddar are a classic pairing and swiss adds a bit of tang. Of course the cheese can be swapped out for whatever is in your fridge.

Spoonful of Chicken Broccoli Casserole in a casserole dish

Serve With…

A hearty dish like this one calls for some amazing dinner rolls (or garlic toast) for dipping into the cheesy sauce and a fresh salad to offset the rich flavors.

Got Leftovers?

Chicken broccoli casserole actually tastes better the next day, if that’s even possible!

  • To Store, just cover the casserole dish with plastic wrap or aluminum foil to keep it from absorbing the odors from the other items in the refrigerator.
  • Reheat by popping it back into the oven, or scoop out a portion and reheat in the microwave.

Perfect for the second night of dinners or an easy take-to-work lunch!

Easy Casserole Dishes

Chicken Broccoli Casserole on a plate
5 from 19 votes
Review Recipe

Chicken Broccoli Casserole

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Holly Nilsson
Chicken Broccoli Casserole is super easy, super cheesy and there’s no canned condensed soup need either!

Ingredients

  • 8 ounces medium pasta cooked al dente
  • 4 cups fresh broccoli cut into bite-sized pieces
  • 2 cups cooked chicken
Sauce* (optional from scratch sauce below)
  • 2 ½ cups prepared alfredo sauce about 2 jars
  • 1 cup cheddar cheese
  • ½ cup swiss cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
Crumb Topping
  • ½ cup panko bread crumbs
  • 1 tablespoon butter melted
  • 1 tablespoon parsley
  • ½ cup cheddar cheese

Follow Spend with Pennies on Pinterest

Instructions

  • Preheat oven to 350°F.
  • Cook pasta al dente according to package directions adding the broccoli into the cooking water during the last 2 minutes. Drain well.
  • Meanwhile, combine all sauce ingredients in a small bowl.
  • Stir together broccoli and pasta, sauce, and chicken. Place in a greased 2 qt casserole dish.
  • Combine topping ingredients and sprinkle over casserole.
  • Bake 35 minutes or until bubbly and cheese lightly browned.

Recipe Notes

Homemade Sauce (optional)
1/4 cup butter
1/2 small onion diced
2 cloves garlic, minced
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon dry mustard powder
2 oz cream cheese
3/4 cup each sharp cheddar and swiss cheese, shredded
Cook onion, garlic and butter on medium-low heat until softened, about 5 minutes. Stir in flour. Cook 1 minute more.
Gradually whisk in milk and cook until thick and bubbly. Add cheeses and dry mustard stirring until melted. Season with salt & pepper to taste.

Nutrition Information

Calories: 535, Carbohydrates: 41g, Protein: 20g, Fat: 32g, Saturated Fat: 17g, Cholesterol: 111mg, Sodium: 963mg, Potassium: 326mg, Fiber: 3g, Sugar: 4g, Vitamin A: 850IU, Vitamin C: 55mg, Calcium: 320mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken broccoli casserole
Course Chicken, Main Course
Cuisine American
Ingredients for Chicken Broccoli Casserole in a casserole dish
Chicken Broccoli Casserole being scooped out with a spoon with writing
Chicken Broccoli Casserole on a white plate with writing
About the author

Holly

pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. I’m cooking dinner for my friend and her family and their request has been for ‘comfort food’. This recipe hit the spot. The recipe made enough for our two families and even my husband liked it… commenting that it would be great with a colorful assortment of veggies. I loved the crunchy topping, broccoli and the very flavorful sauce. Holly, your recipes have become my go-to recipes … thanks for another yummy one!5 stars

  2. If you make the “from scratch sauce” do you still add the extra cheese and spices from the “sauce” recipe section?

  3. When making the alfredo sauce from scratch, can I keep this in the fridge/ freezer for another batch next week? Thaw first? Add something to waken it up?

    1. It should be fine in the fridge for up to 5 days. I haven’t tried freezing this, the consistency of dairy doesn’t always freeze well on its own. If keeping the sauce in the fridge, you can warm it on low to make it smooth again.

  4. Can I make this a day ahead of time? Can I prepare this up until the final step, cover, refrigerate, and then resume at step 6 the next day? I’m looking for a good meal train recipe for our friends!5 stars

    1. This can be made ahead of time. I would suggest removing it from the fridge at least 30 minutes before serving. It may need a few minutes of extra cook time.

  5. What do you mean by cooked chicken in the chicken and broccoli casserole? Thanks for your recipes! Coq au vin, chicken Marsala, and clam chowder have been my favorites so far…also like how you can adjust number of servings with corresponding adjustments to recipe in print mode!

    1. So glad you’ve enjoyed the recipe Richard! In this recipe we use chicken that has already been cooked. Rotisserie chicken is a great option (or if you have leftover chicken). You can also bake chicken breasts in the oven to use in this recipe.

    1. I have only made the recipe as written Linda. In the recipe notes, you’ll see a sauce that you can make from scratch. Hope that helps.

    1. That should work Wendy, just make sure to put it in an airtight container or freezer bag before popping them in the freezer.

    1. We have not tried this recipe with frozen broccoli but would love to hear how it turns out Lisa. If using frozen I would defrost it before adding to the casserole.