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Chicken Broccoli Casserole
Chicken broccoli casserole is an easy dinner recipe for busy weeknights. Tender chicken, broccoli, and pasta come together in a creamy sauce topped with cheese.
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The ultimate comfort food recipe, chicken broccoli casserole combines tender chicken and broccoli with pasta in a creamy sauce and topped with cheese. Quick to assemble, this casserole is perfect to make on a busy weeknight or if you need to feed a crowd.
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Dinner is served! Creamy, cozy comfort food, chicken broccoli casserole is an easy way to get dinner on the table quickly. With so many favorite foods in one dish, like pasta, chicken, and cheese, it’s a dish the whole family will enjoy.
Homemade casseroles can be made in advance and freeze easily. Perfect to make for your family on a busy weeknight or make as a bake-and-take to a potluck or get together.
The gooey richness of this casserole pairs perfectly with a crunchy salad or crisp green beans. Sautéed veggies or a fruit salad are also favorite side dishes for filling out your dinner menu. These sides complement rather than overpower the main dish.
Chicken Broccoli Casserole Ingredients
- Butter - salted butter
- Onion powder - dehydrated, ground onion, to enhance flavor
- Garlic powder - dehydrated, ground garlic, to enhance flavor
- Salt - to enhance flavor
- Pepper - black pepper
- Chicken bouillon - you can substitute chicken stock or chicken broth
- Water
- Half ’n’ half - can also use heavy cream or milk
- Cornstarch - dissolved in 4 tablespoons of water
- Broccoli florets - fresh broccoli florets (the pieces need to be trimmed down to bite-size pieces if their pre-bagged broccoli has larger pieces.)
- Wide egg noodles - cooked and drained
- Chicken - cooked, diced, or shredded chicken
- Cheese - grated Colby jack cheese
This is a great recipe for using a rotisserie chicken, leftover chicken, or even leftover turkey. You could also use shredded chicken breast cooked in an instant pot. If you use rotisserie you may want to use a low sodium chicken broth so your casserole doesn’t turn out too salty.
You can replace fresh broccoli with frozen broccoli in equal amounts. If you use frozen broccoli be sure to thaw it and pat it dry before using, otherwise it will release too much water during cooking. Frozen broccoli also doesn’t need to be cooked before mixing the casserole together. You don’t need to limit yourself to just broccoli in this casserole, you can add in cauliflower or a mix of vegetables.
The recipe calls for egg noodles, but you could also use any bite-sized pasta including penne or rotini. Don’t limit yourself to just Colby Jack cheese, any cheese would work well in this recipe. Try Monterey Jack, cheddar, mozzarella, or a mix of cheeses for flavor. For a bit of added crunch, you can top your casserole with bread crumbs.
How to Make Chicken Broccoli Casserole
FIRST STEP: Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
SECOND STEP: In a large stockpot or Dutch oven, heat butter over medium until melted.
THIRD STEP: Add onion powder, garlic powder, salt, pepper, and bouillon to the butter and saute for 1-2 minutes.
FOURTH STEP: Whisk in water and half & half.
FIFTH STEP: Dissolve 4 tablespoons cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.
SIXTH STEP: Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.
SEVENTH STEP: Stir in broccoli florets and cook 1-2 minutes longer.
EIGHTH STEP: Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
NINTH STEP: Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
TENTH STEP: Bake, covered with aluminum foil, for 30 minutes or until broccoli is fork-tender. Remove from the oven.
ELEVENTH STEP: Stir the casserole to redistribute sauce. Sprinkle it with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. For a browned cheese, you can return the casserole, uncovered, to the oven for 5-10 minutes instead of setting it for 5 minutes.
Can I use frozen broccoli?
Yes, you can replace fresh broccoli with frozen broccoli in equal amounts. If you use frozen broccoli be sure to thaw it and pat it dry before using.
Can chicken broccoli casserole be made ahead of time?
This easy casserole can be prepared in advance and frozen. Thaw in the refrigerator overnight and bake according to the directions.
Can this be made with other vegetables?
This family favorite casserole could be using asparagus, zucchini, cauliflower, peas, carrots, or corn in place of or in addition to the broccoli.
Storing Chicken Broccoli Casserole
IN THE FRIDGE: Store cooled leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator for 2 to 3 days.
IN THE FREEZER: Leftovers can be stored in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Chicken Broccoli Casserole
Chicken broccoli casserole is an easy dinner recipe for busy weeknights. Tender chicken, broccoli, and pasta come together in a creamy sauce topped with cheese.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Ingredients
- 4 tablespoons salted butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoon black pepper
- 4 teaspoons chicken bouillon
- 4 cups water
- 2 cup half ’n’ half
- 4 tablespoons cornstarch dissolved in 4 tablespoons of water
- 24 ounces fresh broccoli florets the pieces need to be trimmed down to bite-size pieces if their pre-bagged broccoli has larger pieces
- 16 ounces wide egg noodles cooked and drained
- 4 cups cooked chicken diced or shredded
- 1 cup Colby jack cheese grated
Instructions
- Preheat the oven to 350°F. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
- In a large stockpot or Dutch oven, heat butter over medium until melted.
- Add onion powder, garlic powder, salt, pepper, and bouillon to the butter and saute for 1 to 2 minutes.
- Whisk in water and the half and half cream.
- Dissolve 4 tablespoons cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.
- Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.
- Stir in broccoli florets and cook 1 to 2 minutes longer.
- Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
- Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
- Bake, covered with aluminum foil, for 30 minutes or until broccoli is fork-tender. Remove from the oven.
- Stir the casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.
Nutrition
Calories: 306kcal | Carbohydrates: 36g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 348mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 747IU | Vitamin C: 51mg | Calcium: 164mg | Iron: 1mg
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