This chicken casserole is super easy to fix and bake. The casserole is a combination of cooked diced chicken, broccoli, and a simple, flavorful sauce. The casserole is easily scaled up for a large family or potluck dinner casserole.

I used cream of chicken soup with herbs for the sauce, which gave it a little extra flavor, but plain cream of chicken would work just as well. If you prefer a homemade sauce, make a thick white sauce flavored with chicken base or bouillon.

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Quick Chicken and Broccoli Casserole

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This quick chicken and broccoli casserole is an excellent option for a busy weeknight meal, and it’s easy on the budget.

  • Author: Diana Rattray
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Casseroles, Chicken, Broccoli

Ingredients

Scale
  • 1 10 3/4-ounce can condensed cream of chicken soup (with herbs or regular)
  • 1/4 cup light cream or half-and-half
  • 2 to 3 cups cooked, cubed chicken (about 14 to 16 ounces)
  • 2 tablespoons melted butter
  • 1 tablespoon sherry or white wine, optional
  • dash nutmeg
  • dash black pepper
  • 1 package (10 to 12 ounces) frozen broccoli cuts or spears, cooked and drained
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 375 F.
  2. Lightly butter a 1 1/2 quart casserole.
  3. In a large bowl, combine the condensed soup, cream, chicken, butter, sherry, if using, nutmeg, pepper, and steamed broccoli. Stir to blend thoroughly.
  4. Spoon the mixture into the prepared casserole and sprinkle evenly with the Parmesan cheese.
  5. Bake for 30 minutes, or until hot and bubbly.

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