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.
PrintQuick Chicken and Broccoli Casserole
This quick chicken and broccoli casserole is an excellent option for a busy weeknight meal, and it’s easy on the budget.
- 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
- Preheat the oven to 375 F.
- Lightly butter a 1 1/2 quart casserole.
- In a large bowl, combine the condensed soup, cream, chicken, butter, sherry, if using, nutmeg, pepper, and steamed broccoli. Stir to blend thoroughly.
- Spoon the mixture into the prepared casserole and sprinkle evenly with the Parmesan cheese.
- Bake for 30 minutes, or until hot and bubbly.
