Quick Chicken and Broccoli Casserole
This chicken and broccoli casserole is a great dish to make on a busy weeknight. Serve it with potatoes or a lower carb option.
This quick chicken and broccoli casserole is the kind of weeknight dish you can throw together without any fuss. It’s creamy, comforting, and budget-friendly — perfect for using cooked chicken and a bag of frozen broccoli.
Everything mixes in one bowl, the topping is simple Parmesan, and the casserole bakes in just 30 minutes. Serve it as a main dish with rice, noodles, or a salad for a complete and satisfying meal.
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.
What You’ll Like About This Dish
Perfect weeknight meal. Comes together fast with simple pantry and freezer staples.
Creamy and comforting. Condensed soup and cream make a rich, smooth sauce.
Great use for leftovers. Rotisserie or leftover chicken works perfectly.
Kid-friendly. Mild flavors with familiar ingredients.
Ingredient Notes
- Condensed cream of chicken soup – You can use the standard version or the herb variety. The herbs add extra flavor without additional seasoning.
- Light cream or half-and-half – Adds richness and helps thin the condensed soup into a smooth sauce. Milk can be used if you prefer a lighter version.
- Cooked chicken – Any cooked chicken works: roasted, poached, baked, or rotisserie. Dice it small for even distribution in the casserole.
- Butter – Melted butter boosts richness and helps balance the acidity from the soup.
- Sherry or white wine – Optional but adds lovely depth and a slightly sweet aroma. Dry sherry is traditional in many creamy casseroles.
- Nutmeg – Just a pinch enhances creamy sauces, giving subtle warmth without tasting like dessert.
- Black pepper – Helps balance the richness and adds mild spice.
- Frozen broccoli – Broccoli cuts or spears both work. Cook and drain well to avoid excess moisture in the casserole.
- Parmesan cheese – Freshly grated Parmesan melts nicely and forms a flavorful topping. Pre-grated cheese works in a pinch but won’t melt quite as smoothly.
Steps to Make Quick Chicken and Broccoli Casserole
- Preheat the oven to 375°F and lightly butter a 1½-quart baking dish.
- Combine the soup, cream, chicken, butter, sherry (if using), nutmeg, pepper, and cooked broccoli in a large bowl.
- Spoon the mixture into the prepared casserole dish.
- Sprinkle the top evenly with Parmesan cheese.
- Bake for about 30 minutes, or until hot and bubbling.
Tips
- Drain the broccoli very well to prevent a watery casserole.
- Add cooked rice or cooked noodles if you want a heartier one-pan meal.
- Use shredded chicken for a softer texture or chopped chicken for chunkier bites.
- Add a handful of shredded cheddar if you want a cheesier casserole.
Recipe Variations
- Cheddar topping. Swap Parmesan for shredded cheddar or a cheddar-jack blend.
- Rice casserole. Add 1½ to 2 cups cooked rice to stretch the meal.
- Crunchy topping. Add crushed crackers or buttered breadcrumbs under or over the Parmesan.
- Add mushrooms. Stir in a handful of sautéed mushrooms for extra flavor.
- Creamier version. Add an extra splash of cream or a spoonful of sour cream.
Serving Suggestions
- Serve with rice, buttered noodles, or mashed potatoes.
- Pair with a green salad or vegetable for balance.
- Add a side of crusty bread to soak up the sauce.
- Choose fresh fruit or a simple dessert to round out the meal.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze the casserole (unbaked or baked) for up to 2 months. Wrap tightly for best quality.
Reheat: Warm individual portions in the microwave or reheat the full casserole in the oven at 350°F until hot.
Quick Chicken and Broccoli Casserole
Ingredients
- 1 10.5-ounce can cream of chicken soup, with herbs or regular
- 1/4 cup light cream, or half-and-half
- 2 to 3 cups cooked chicken, cubed (about 14 to 16 ounces)
- 2 tablespoons butter, melted
- 1 tablespoon sherry , or white wine, optional
- dash nutmeg
- dash black pepper
- 12 ounces broccoli, frozen, cuts or spears, cooked and drained
- 1/2 cup 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
