Easy Chicken and Broccoli Casserole Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 07/22/22
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
easy chicken and broccoli casserole served on plates

The Spruce/Diana Chistruga

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Yield: 1 casserole
Nutrition Facts (per serving)
373 Calories
23g Fat
16g Carbs
26g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 373
% Daily Value*
Total Fat 23g 30%
Saturated Fat 9g 47%
Cholesterol 94mg 31%
Sodium 824mg 36%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 26g
Vitamin C 37mg 187%
Calcium 243mg 19%
Iron 2mg 10%
Potassium 476mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken and broccoli are so good together. What better way to enjoy them than in this hands-off casserole that bakes up in less than half an hour? It's quick and unfussy enough to pull off during the week.

One of the magic ingredients is a can of cream of mushroom soup, which helps provide a flavorful sauce base. It also helps speed up the assembly process. The casserole is an excellent use for leftover chicken, or you can cook chicken breasts quickly in a frying pan. Two large breasts produce the two cups of cubed chicken needed for the recipe.

Serve this chicken and broccoli casserole with hot cooked noodles or rice, along with a tossed salad or fresh sliced tomatoes.

"Incredibly easy to whip up, this is a nice weeknight casserole. The seasoning is good, and there are several ways that you can switch it up with other veggies, seasonings, and cheeses. It’s a great fridge-clearing recipe to have on hand." —Colleen Graham

Easy Chicken and Broccoli Casserole/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 2 tablespoons unsalted butter, melted, plus more for the casserole dish

  • 1 (10.75-ounce) can condensed cream of mushroom soup

  • 1/3 cup milk, or half-and-half

  • 2 cups cubed cooked chicken

  • 1 dash nutmeg

  • 1 dash freshly ground black pepper

  • 1 1/2 to 2 cups frozen chopped broccoli, cooked and drained

  • 1/3 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    ingredients to make easy chicken and broccoli casserole recipe

    The Spruce/Diana Chistruga

  2. Position a rack in the center of the oven and heat to 375 F. Lightly butter a 1 1/2- to 2-quart baking dish or casserole.

    greased white, square casserole dish

    The Spruce/Diana Chistruga

  3. In a large bowl, mix together the cream of mushroom soup, milk, chicken, butter, nutmeg, pepper, and broccoli.

    easy chicken and broccoli casserole mixture in a bowl

    The Spruce/Diana Chistruga

  4. Turn the mixture out into the prepared baking dish and sprinkle Parmesan cheese over the top.

    easy chicken and broccoli casserole topped with cheese

    The Spruce/Diana Chistruga

  5. Bake for about 25 minutes, or until hot and bubbly. Serve.

    baked easy chicken and broccoli casserole recipe

    The Spruce/Diana Chistruga

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place them directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while the oven preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven heats.

Variations

  • Switch from broccoli to cauliflower, or use a combination of both. You can also substitute fresh chopped broccoli or cauliflower in this dish.
  • If you really like mushrooms, you can easily add 1/2 cup or so of sautéed sliced mushrooms to the sauce mixture or a small can or jar of drained sliced mushrooms.
  • Replace the cream of mushroom soup with either cream of celery or cream of chicken soup.
  • Add 1/2 cup of finely chopped onion to the sauce.
  • Swap out the chicken for leftover diced turkey or ham.
  • Cheddar cheese is an excellent alternative to Parmesan.
  • Garnish the top with freshly chopped parsley.
  • Skip the nutmeg and season the sauce with a teaspoon or two of fresh or dried herbs, such as basil or oregano. A little paprika or garlic are good additions as well.

How to Store and Freeze Chicken and Broccoli Casserole

Casseroles can be refrigerated for three to four days if they're wrapped well. You can also freeze this casserole in a sealed container for up to three months. Bake it from frozen right in the oven until it's completely hot.

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