Cheesy Chicken Broccoli Casserole That Breaks the Internet

If dinner had a hype man, this casserole would be headlining.

It’s creamy, cheesy, and stacked with real-deal protein—aka the kind of meal that shuts down “What’s for dinner?” texts before they start.

You’ll get the crunch, the melt, and the cozy casserole nostalgia without the 90-minute kitchen marathon.

And yes, it reheats like a champ. Want a family favorite that actually respects your time? This is it.

What Makes This Recipe Awesome

One-pan magic: Cook, bake, serve.
Your sink will forgive you.
Balanced comfort: Juicy chicken, crisp-tender broccoli, and a rich, cheesy sauce that doesn’t taste like a salt lick.
Weeknight fast: Minimal chopping, simple steps, and a quick bake.
Customizable: Swap cheeses, use rotisserie chicken, and play with spices without wrecking the vibe.
Meal-prep friendly: Stores and reheats beautifully—hello, leftovers that don’t disappoint.

Quick Facts

Servings: 6
Prep Time: 15 minutes
Cooking Time: 30–35 minutes
Calories: ~420 per serving (estimate, see Nutrition Stats)

Your Shopping Basket

Chicken: 1.5 lbs boneless, skinless chicken breast (or thighs), cut into 1-inch pieces
Broccoli: 4 cups fresh florets (about 2 medium heads) or 16 oz frozen, thawed and patted dry
Onion: 1 small yellow onion, finely diced
Garlic: 3 cloves, minced
Butter: 3 tbsp
Flour: 3 tbsp (for roux)
Chicken broth: 1 cup, low-sodium
Milk or half-and-half: 1 cup (whole milk preferred)
Sour cream or Greek yogurt: 1/2 cup
Cheddar cheese: 2 cups shredded, divided (sharp cheddar recommended)
Mozzarella or Monterey Jack: 1 cup shredded (for melty pull)
Spices: 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder
Optional heat: 1/4 tsp red pepper flakes
Optional crunch topping: 3/4 cup panko + 1 tbsp melted butter
Olive oil: 1 tbsp (for sautéing)

From Start to Finish

Preheat & prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Par-cook broccoli: Steam fresh florets for 2–3 minutes until bright green and crisp-tender, then drain well. If using frozen, thaw and squeeze out excess moisture.
Soggy broccoli equals soggy casserole—hard pass.
Sear the chicken: Heat olive oil in a large skillet over medium-high. Season chicken with salt, pepper, and paprika. Sear 4–5 minutes until just cooked through and lightly browned.
Remove to a plate. Don’t overcook; the oven will finish the job.
Sauté aromatics: In the same pan, reduce heat to medium, add butter, onion, and a pinch of salt. Cook 3–4 minutes until translucent.
Stir in garlic for 30 seconds.
Make the sauce: Sprinkle in flour, whisk, and cook 1 minute. Slowly pour in chicken broth and milk, whisking until smooth. Simmer 2–3 minutes until slightly thickened.
Cheesy upgrade: Off heat, whisk in sour cream, 1.5 cups cheddar, and 1 cup mozzarella until melted.
Season with garlic powder, red pepper flakes (optional), and adjust salt/pepper. You want a thick, pourable sauce.
Assemble: In a large bowl (or the skillet if roomy), combine seared chicken, broccoli, and sauce. Stir to coat evenly.
Pan and top: Spread mixture in the baking dish.
Sprinkle remaining 1/2 cup cheddar on top. For crunch lovers, mix panko with melted butter and scatter over the cheese.
Bake: 18–22 minutes until bubbling at the edges and golden on top. If you want extra browning, broil 1–2 minutes at the end.
Eyes on it, hero.
Rest & serve: Let stand 5 minutes. Garnish with chopped parsley or chives if you’re feeling fancy. Serve with rice, egg noodles, or a simple salad.

Storage Instructions

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Microwave in 60–90 second bursts, stirring halfway, or bake covered at 325°F until hot.
Add a splash of milk if the sauce thickened up.
Freezer: Assemble but don’t bake; wrap tightly and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed (add 5–10 minutes if still chilled).

Why It’s Worth Making

This is the weeknight unicorn: fast, comforting, and nutrient-forward. You get lean protein, fiber-rich broccoli, and a from-scratch sauce that tastes like you worked harder than you did (we’ll keep your secret, FYI).

It’s also picky-eater approved and budget-friendly, which is basically the culinary jackpot. Make once, and it’ll haunt your grocery list in the best way.

Nutrition Stats

Per serving (1/6 of recipe, estimate): Calories ~420, Protein ~33g, Carbs ~18g, Fat ~24g, Fiber ~3g, Sodium ~720mg.

Numbers will vary with cheese type, salt, and toppings, but the macro balance leans protein-forward with moderate carbs.

Want it lighter? Use Greek yogurt instead of sour cream and reduce cheese by 1/2 cup; want it richer? Sub half-and-half and add the panko topping.

Your call.

Avoid These Mistakes

Overcooking chicken: Sear just to done. Dry chicken ruins the party.
Skipping moisture control: Wet broccoli waters down the sauce. Drain thoroughly.
Grainy sauce: Add cheese off heat and whisk until smooth.
Boiling + cheese = sad clumps.
Underseasoning: Taste the sauce before baking. Cheese is salty, but the sauce still needs backbone.
Too much liquid: Use measured broth/milk. This is casserole, not soup.

Mix It Up

Protein swaps: Rotisserie chicken (4 cups shredded), cooked turkey, or rotini pasta for chicken (for a vegetarian spin, add roasted mushrooms + white beans).
Cheese remix: Gruyère for nutty depth, pepper jack for heat, or a 50/50 cheddar–fontina blend for luxe melt.
Add-ins: Cooked bacon bits, sun-dried tomatoes, or caramelized onions for extra swagger.
Low-carb: Keep it as-is or add cauliflower florets.
Skip panko topping.
Gluten-free: Use GF flour for the roux and GF panko (or crushed pork rinds if you’re keto, IMO).

FAQ

Can I use canned soup instead of making the sauce?

Yes, but the flavor won’t be as fresh. If you must, mix 1 can cream of chicken with 1/2 cup milk and 1/2 cup broth, then add cheese. The homemade roux takes 5 minutes and tastes way better.

Do I have to cook the broccoli first?

Par-cooking is strongly recommended to keep it crisp-tender and to avoid watering down the casserole.

Raw broccoli can work in a pinch, but you may get uneven texture.

What if I only have frozen broccoli?

Totally fine. Thaw, pat very dry, and proceed. If it’s icy, microwave briefly and drain well before mixing in.

Can I make it ahead?

Yes.

Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the time. Add the panko right before baking for best crunch.

How do I make it spicier?

Add extra red pepper flakes, use pepper jack, or stir in 1–2 teaspoons of hot sauce into the cheese sauce.

A pinch of cayenne works too.

What sides go well with this?

It’s great with rice, garlic bread, a simple arugula salad, or roasted carrots. If you want maximum cozy, buttered egg noodles are undefeated.

Can I use thighs instead of breasts?

Absolutely. Thighs are juicier and more forgiving.

Trim excess fat and cook the same way; you may need an extra minute on the stovetop.

A Few Last Words

This Cheesy Chicken Broccoli Casserole nails the trifecta: fast, satisfying, and worthy of seconds. It’s the kind of dish your family will request on repeat—and you won’t dread making. Keep the ingredients handy, save the recipe, and bookmark it for every “I need a win” weeknight.

Now go make dinner that actually feels like a reward.