Easy Chicken and Broccoli Casserole

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.
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Updated on 10/3/21
Easy chicken and broccoli casserole recipe

The Spruce / Zorica Lakonic
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
398 Calories
26g 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 398
% Daily Value*
Total Fat 26g 33%
Saturated Fat 11g 56%
Cholesterol 101mg 34%
Sodium 847mg 37%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Total Sugars 7g
Protein 26g
Vitamin C 37mg 187%
Calcium 244mg 19%
Iron 2mg 10%
Potassium 477mg 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 to provide a flavorful sauce base. It also helps speed up the assembly process.

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

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Ingredients

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

  • 1 (10 3/4-ounce) can condensed cream of mushroom soup

  • 1/3 cup milk, or half-and-half

  • 2 cups cubed cooked chicken

  • Dash of nutmeg

  • Dash of 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 for chicken and broccoli casserole
    The Spruce / Zorica Lakonic 

  2. Lightly butter a 1 1/2- to 2-quart baking dish or casserole. Heat the oven to 375 F.

    Lightly butter baking dish
    The Spruce / Zorica Lakonic

  3. In a large bowl, combine the cream of mushroom soup, milk or half-and-half, cubed chicken, butter, nutmeg, pepper, and broccoli. Blend ingredients thoroughly.

    Combine cream of mushroom soup, milk, half and half
    The Spruce / Zorica Lakonic

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

    Turn mixture into a prepared baking dish
    The Spruce / Zorica Lakonic

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

    Bake casserole
    The Spruce / Zorica Lakonic

  6. Serve and enjoy.

    Serve casserole
    The Spruce / Zorica Lakonic

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place 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 preheats.

How to Store and Freeze Chicken and Broccoli Casserole

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

Variations

  • Chicken and broccoli are a classic combination for this casserole, but you can also use cauliflower.
  • Feel free to substitute fresh chopped broccoli or cauliflower for this dish.
  • If you really like mushrooms, you can easily add 1/2 cup or so of sautĂ©ed sliced mushrooms to the sauce mixture or add 1 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.
  • Garnish the top with freshly chopped parsley.

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