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Chicken Broccoli Casserole
Full of cheesy flavor and lots of broccoli, this chicken broccoli casserole will make a delicious dinner full of hearty ingredients.
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This easy chicken broccoli casserole is delicious comfort food full of tender chicken, fresh green broccoli, and tasty egg noodles. Baked to perfection with gooey cheese on top, this dish will be an excellent choice for your next weeknight meal.
Chicken Broccoli Casserole Ingredients
Chicken broccoli casserole is a mouthwatering dish that’s bound to leave you feeling satisfied with every bite.
The perfect combination of tender chicken and crisp broccoli blended together in a creamy and cheesy sauce is what makes it so irresistible.
The flavors blend together seamlessly for a dish that is both savory and filling.
You’ll need:
- 4 tablespoons of salted butter
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 2 teaspoons of black pepper
- 4 teaspoons of chicken bouillon
- 4 cups of water
- 2 cups of half ’n’ half cream
- 4 tablespoons of cornstarch dissolved in 4 tablespoons of water
- 2 (12-ounce) packages of fresh broccoli florets (the pieces need to be trimmed down to bite-size pieces if their pre-bagged broccoli has larger pieces.)
- 1 (16-ounce) package of wide egg noodles, cooked and drained
- 4 cups of diced or shredded cooked chicken
- 1 cup of grated Colby jack cheese
PRO TIP:
You can use a whole rotisserie chicken, pulling off all the meat, as a shortcut for preparation. Other leftover chicken will work equally well in this recipe.
Substitutions And Additions
NOODLES: The recipe calls for egg noodles, but you could use any bite-sized pasta, including farfalle, penne, or rotini. You could also replace the pasta with rice if you prefer.
BROCCOLI: You could replace the fresh broccoli with frozen broccoli in equal amounts.
VEGETABLES: Don’t limit yourself to just broccoli. Toss in cauliflower or a mix of vegetables for a rainbow of crisp veggies.
CHEESE: Any cheese would work well in this recipe. Try Monterey Jack, cheddar cheese, or a shredded mix of cheese.
TOPPING: Add bread crumbs and a little bit of parmesan cheese on top for added crunch.
HALF ‘N’ HALF: You could replace the half ‘n’ half cream with heavy cream or cream cheese for added creaminess.
How To Make This Chicken Broccoli Casserole Recipe
Let’s walk through the steps to making this classic and hearty casserole.
STEP ONE: In a large pot or Dutch oven, heat the butter over medium until melted.
STEP TWO: Add the onion powder, garlic powder, salt, pepper, and bouillon to the melted butter and sauté for 1 to 2 minutes.
STEP THREE: Whisk in the water and half and half cream.
STEP FOUR: Dissolve 4 tablespoons of cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.
OUR RECIPE DEVELOPER SAYS
A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious sauce recipe.
STEP FIVE: Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.
STEP SIX: Stir in the broccoli florets and cook for 1 to 2 minutes longer.
STEP SEVEN: Spread the cooked noodles and diced or shredded chicken evenly into a 9×13 casserole dish sprayed with nonstick cooking spray.
STEP EIGHT: Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
STEP NINE: Bake, covered with aluminum foil, in an oven preheated to 350°F for 30 minutes or until broccoli is fork-tender. Remove from the oven.
STEP TEN: Stir the casserole to redistribute the sauce. Sprinkle it with cheese. Place the foil loosely over the casserole and leave it to sit for 5 minutes while the cheese melts.
PRO TIP:
For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.
How To Serve This Chicken Broccoli Noodle Casserole
Serve this chicken pasta bake with a green or Caesar salad on the side and homemade dinner rolls for a complete meal.
This recipe would be ideal for a weeknight meal. You could even prepare it ahead of time and keep it in the fridge. Toss in the oven right before dinner time, and dinner will be hot and bubbling in a snap.
Casseroles are the perfect way to make busy weeknights easier. Check out some of our other casseroles for more great ideas. Try our tuna casserole and chicken and rice casserole; they are both delicious dinner recipes.
MORE CASSEROLE RECIPES
Storing This Chicken And Broccoli Casserole
Here’s how to store this cozy casserole so that you can enjoy the leftovers later.
IN THE FRIDGE: Store this chicken cheese broccoli casserole, covered with plastic wrap, for 2 to 3 days in the refrigerator.
IN THE FREEZER: Freeze this broccoli chicken casserole recipe for up to 3 months. Thaw in the refrigerator overnight before heating.
This cheesy chicken broccoli casserole makes a nice, light, and creamy comfort food casserole that will quickly become a family favorite. It is a perfect weeknight meal, and I guarantee you it will become a favorite casserole recipe.
Frequently Asked Questions
What size baking dish do I need for this broccoli & chicken casserole?
For best results, use a 9×13 baking dish for this chicken and broccoli bake recipe.
Can this easy casserole recipe be made ahead of time?
This easy recipe can be made in advance and frozen until you are ready to serve. Thaw in the refrigerator overnight and bake according to the above directions.
What vegetable could I use in place of broccoli?
This popular recipe could be made using asparagus, zucchini, cauliflower, peas and carrots, or corn in place of the broccoli.
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Chicken Broccoli Casserole
Full of cheesy flavor and lots of broccoli, this chicken broccoli casserole will make a delicious dinner full of hearty ingredients.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 cups
Ingredients
- 4 tablespoons salted butter
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoons black pepper
- 4 teaspoons chicken bouillon
- 4 cups water
- 2 cups half ’n’ half
- 4 tablespoons cornstarch, dissolved in 4 tablespoons of water
- 24 ounces fresh broccoli florets, the pieces need to be trimmed down to bite-size pieces if their pre-bagged broccoli has larger pieces
- 16 ounces wide egg noodles, cooked and drained
- 4 cups cooked chicken, diced or shredded
- 1 cup Colby jack cheese, grated
Instructions
- Preheat the oven to 350°F. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
- In a large stockpot or Dutch oven, heat butter over medium until melted.
- Add onion powder, garlic powder, salt, pepper, and bouillon to the butter and saute for 1 to 2 minutes.
- Whisk in water and half and half.
- Dissolve 4 tablespoons cornstarch in 4 tablespoons of water to make a slurry, and then whisk this slurry into the filling mixture in the pot.
- Whisk and cook over medium heat until the mixture comes to a simmer and begins to thicken.
- Stir in broccoli florets and cook 1 to 2 minutes longer.
- Spread cooked noodles and diced chicken evenly in the prepared casserole dish.
- Pour the broccoli/sauce mixture over the top and stir to combine everything evenly.
- Bake, covered with aluminum foil, for 30 minutes or until broccoli is fork-tender. Remove from the oven.
- Stir the casserole to redistribute sauce. Sprinkle with cheese. Place foil loosely over the casserole and leave to set for 5 minutes. For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.
Notes
- You can use a whole rotisserie chicken, pulling off all the meat, as a shortcut for preparation. Other leftover chicken will work equally well in this recipe.
- A slurry is used to thicken sauces and soups, and it is perfect for thickening up this delicious sauce recipe.
- For a browned cheese, you can return the casserole, uncovered, to the oven for 5 to 10 minutes instead of setting it for 5 minutes.
Nutrition
Calories: 384kcal | Carbohydrates: 36g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 383mg | Potassium: 455mg | Fiber: 3g | Sugar: 2g | Vitamin A: 766IU | Vitamin C: 51mg | Calcium: 169mg | Iron: 2mg
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Comments
Gloria says
SO delicious! We love it!
Carol Steging says
Excellent, best casserole Iโve had in long time
Patricia says
Yummy! I used 8 ounces of cream cheese instead of half and half. Tasted great. Sauce was very creamy. Flavorful dish! Will make again. Next time I make, will add some mushrooms also.