Chicken Broccoli and Cheddar Casserole
Creamy chicken and broccoli baked with plenty of sharp cheddar cheese.Tender chicken provides a hearty and satisfying base.Fresh broccoli adds color, texture, and a mild vegetable flavor.A creamy sauce brings all the ingredients together beautifully.A bubbling golden cheese topping makes every serving irresistible.Perfect for easy weeknight dinners, meal prep, and family gatherings.
Ingredients
For the Chicken and Broccoli
- 3 cups cooked chicken, chopped or shredded
- 4 cups fresh broccoli florets
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon black pepper
For the Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream
For the Cheese Topping
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup grated Parmesan cheese
- ½ cup panko breadcrumbs, optional
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Prepare the Broccoli
- Bring a pot of water to a boil.Add the broccoli florets and blanch for approximately 2 minutes.Drain immediately and rinse with cold water to stop the cooking process.Pat the broccoli dry.This helps prevent the casserole from becoming watery during baking.
Prepare the Chicken
- If using freshly cooked chicken, cut it into bite-sized pieces or shred it.If using leftover or rotisserie chicken, simply remove the skin and bones and shred or chop the meat.Season lightly with salt, black pepper, and paprika.
Sauté the Aromatics
- Heat olive oil in a large skillet over medium heat.Add the diced onion and cook for approximately 4–5 minutes, until softened.Add the minced garlic and cook for another 30 seconds.Remove from the heat.
Make the Creamy Sauce
- Melt the butter in a saucepan over medium heat.Whisk in the flour and cook for about 1 minute.Gradually pour in the milk while whisking continuously to prevent lumps.Add the chicken broth.Continue cooking for approximately 4–6 minutes, stirring frequently, until the sauce thickens.Stir in garlic powder, onion powder, Dijon mustard, paprika, salt, and black pepper.Remove from the heat and stir in the sour cream.
Add the Cheese
- Add 1 cup of shredded cheddar cheese and the Monterey Jack cheese to the chicken mixture.Stir until evenly distributed.
Assemble the Casserole
- Transfer the mixture to the prepared baking dish.Spread it evenly from corner to corner.Sprinkle the remaining cheddar cheese and Parmesan evenly over the top.If using breadcrumbs, combine the panko with melted butter and sprinkle over the cheese.
Rest and Serve
- Remove the casserole from the oven.Allow it to rest for 5–10 minutes before serving.This gives the creamy filling time to settle and makes it easier to portion.
Notes
- Chicken: Cooked chicken breast, thighs, or rotisserie chicken can be used.
- Broccoli: Fresh broccoli works particularly well, but frozen broccoli can also be used.
- Frozen broccoli: Thaw and drain frozen broccoli thoroughly before adding it to the casserole.
- Cheese: Sharp cheddar provides the strongest cheddar flavor, while mild cheddar creates a softer taste.
- Sauce: Do not boil the sauce aggressively after adding sour cream, as excessive heat can affect its texture.
- Breadcrumbs: Panko is optional but adds a pleasant crunchy contrast to the creamy casserole.
- Resting: Letting the casserole rest for several minutes helps the sauce thicken slightly.