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Cheesy Chicken and Broccoli Bake

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Cheesy Chicken and Broccoli Bake

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If you’re craving a hearty, comforting meal that’s creamy, cheesy, and packed with flavor, this Cheesy Chicken and Broccoli Bake is exactly what you need. Combining juicy chicken, tender broccoli florets, and a rich homemade cheese sauce, this casserole is a family favorite that never disappoints.

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Perfect for busy weeknights or cozy weekend dinners, this recipe delivers the warmth of home-cooked comfort food with minimal effort. Every bite brings together the perfect blend of protein, veggies, and melty cheese in one deliciously satisfying dish.

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Why You’ll Love This Recipe

This isn’t just another chicken casserole — it’s a creamy, cheesy, crowd-pleasing masterpiece. Here’s why it stands out:

  • One-pan convenience: Everything bakes together for easy cleanup.
  • Rich and comforting: The homemade cheese sauce adds unbeatable flavor.
  • Family-friendly: Even picky eaters love it — the cheese makes the broccoli irresistible.
  • Perfect make-ahead meal: Assemble it in advance and bake when ready.
  • Balanced and hearty: Packed with protein, vegetables, and dairy for a complete dinner.

Ingredients Breakdown

For the Casserole Base

  • Chicken breasts or thighs: Boneless and skinless, cut into bite-sized cubes. Thighs stay extra juicy, but breasts work beautifully, too.
  • Broccoli florets: Fresh or frozen; both work. They add texture, nutrients, and color.
  • Olive oil: Helps brown the chicken and lock in flavor.
  • Garlic powder, onion powder, and paprika: Build a savory seasoning base.
  • Salt and black pepper: Essential for balance and flavor.

For the Creamy Cheese Sauce

  • Butter and flour: The foundation of the roux, thickening the sauce for that creamy texture.
  • Milk and chicken broth: Combine for a smooth, flavorful liquid base.
  • Cheddar cheese: Sharp cheddar gives that classic cheesy flavor.
  • Parmesan cheese: Adds depth, saltiness, and richness.
  • Dry mustard and nutmeg (optional): Small additions that enhance the sauce’s flavor complexity.

For the Topping

  • Mozzarella cheese: Melts beautifully, giving the casserole that irresistible stretch.
  • Panko breadcrumbs: Provide a golden, crispy topping.
  • Melted butter: Helps toast the breadcrumbs for a perfect crunch.

Tips and Tricks

  • Cut chicken evenly: This ensures all pieces cook at the same rate.
  • Use fresh-grated cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Adjust the sauce consistency: If too thick, add a splash of milk; if too thin, simmer a bit longer.
  • Prep ahead: Assemble up to a day in advance, cover, and refrigerate until ready to bake.
  • Add rice or pasta: For a heartier casserole, mix in cooked rice or noodles before baking.

Variations and Customizations

  1. Low-carb option: Swap flour for almond flour and use heavy cream instead of milk.
  2. Add extra vegetables: Include mushrooms, spinach, or peas for added nutrition.
  3. Spicy version: Stir in a pinch of cayenne pepper or crushed red pepper flakes.
  4. Different cheeses: Try Monterey Jack, Gouda, or Colby for a new flavor twist.
  5. Crunchy topping alternatives: Use crushed Ritz crackers or cornflakes instead of breadcrumbs.

Pairing Suggestions

Serve this creamy casserole with simple sides that balance its richness:

  • Garlic bread: Perfect for soaking up the cheesy sauce.
  • Mixed green salad: Adds freshness and crunch.
  • Steamed rice: Turns it into a hearty, filling dinner.
  • Mashed potatoes: Doubles down on the comfort factor.
  • Chardonnay or iced tea: Great beverage pairings to complement the creamy flavors.

Storage Instructions

  • Refrigerate: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Warm individual portions in the microwave or bake at 350°F until heated through.
  • Freeze: Assemble and freeze before baking for up to 2 months. Thaw overnight in the fridge and bake as directed.

Popular Questions

Can I use rotisserie chicken instead of raw chicken?

Absolutely! Just skip the sautéing step and mix the shredded rotisserie chicken directly with the broccoli before adding the sauce.

Can I make this casserole ahead of time?

Yes, prepare everything up to the baking step, cover with foil, and refrigerate. When ready to bake, add 5 extra minutes to the cooking time.

What can I substitute for broccoli?

Cauliflower, asparagus, or green beans make excellent substitutes.

Can I make it gluten-free?

Yes — use gluten-free flour for the roux and gluten-free breadcrumbs for the topping.

Cheesy Chicken and Broccoli Bake
Caroline

Cheesy Chicken and Broccoli Bake

This creamy and comforting Cheesy Chicken and Broccoli Bake combines tender chicken, crisp broccoli florets, and a rich homemade cheese sauce baked to bubbly perfection. A family favorite casserole that’s easy to prepare and packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 4 cups broccoli florets, cut into bite-sized pieces (fresh or frozen)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp paprika
  • salt and black pepper, to taste
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup chicken broth
  • 2 cups shredded cheddar cheese, divided
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp dry mustard powder (optional)
  • 0.25 tsp nutmeg (optional)
  • 1 cup shredded mozzarella cheese
  • 0.5 cup Panko breadcrumbs (optional)
  • 2 tbsp melted butter

Equipment

  • 9×13-inch baking dish
  • Large skillet
  • whisk
  • spatula
  • measuring cups and spoons
  • mixing bowls

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Heat olive oil in a large skillet. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Sear for 5–6 minutes until lightly golden. Add broccoli during the last 2 minutes to soften. Transfer both to the baking dish.
  3. In the same skillet, melt butter over medium heat. Stir in flour and cook for 1–2 minutes until lightly golden to make a roux.
  4. Slowly whisk in milk and chicken broth until smooth. Cook 3–5 minutes until the sauce thickens.
  5. Lower heat and stir in 1½ cups cheddar cheese, Parmesan, and optional mustard and nutmeg until melted and creamy.
  6. Pour the sauce evenly over the chicken and broccoli, stirring gently to coat.
  7. Top with remaining cheddar and mozzarella. Mix Panko with melted butter and sprinkle on top.
  8. Bake uncovered for 20–25 minutes until bubbly and golden brown.
  9. Let rest for 5–10 minutes before serving for easier slicing.

Notes

  • Use freshly shredded cheese for the best melt and flavor.
  • Add a pinch of red pepper flakes for subtle heat.
  • To make it extra creamy, stir in a spoonful of sour cream before baking.

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