Creamy Chicken Broccoli Casserole
If you’re looking for a comforting dinner that feels homemade, hearty, and satisfying without being complicated, this Creamy Chicken Broccoli Casserole is a wonderful choice. Tender pieces of chicken, perfectly cooked broccoli florets, and savory mushrooms are gently folded into a rich homemade cheese sauce made with real ingredients—not canned soup.
This recipe is especially convenient because it uses pre-cooked chicken, and it pairs beautifully with a fresh salad, roasted vegetables, or warm homemade bread. It’s also naturally gluten-free and low carb, making it suitable for a variety of dietary needs.
With simple preparation and familiar ingredients, this casserole is ideal for busy weeknights, family gatherings, or meal prepping ahead of a busy week.
Why This Recipe Works
- Made with a homemade cheese sauce instead of canned soup
- Only everyday ingredients
- Perfectly creamy and balanced without feeling too heavy
- Easily reheated and freezer-friendly
- A complete meal—protein and vegetables baked together in one dish
Ingredients
- 1 to 1.5 pounds cooked chicken breast, chopped or shredded
- 2 tablespoons olive oil
- 8 ounces sliced baby portobello (crimini) mushrooms
- 4 cups broccoli florets, cut into bite-sized pieces
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- 8 ounces shredded mozzarella cheese, divided
- 1 ¼ cups low-sodium chicken broth
- 1 tablespoon cornstarch
- ½ cup heavy cream
- Fresh chopped parsley, for garnish (optional)
Instructions
Step 1: Prepare the Dish
Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish, then spread the cooked chicken evenly across the bottom.
Step 2: Cook the Vegetables
Heat the olive oil in a large skillet set over medium-high heat. Add the mushrooms and cook for about 2 minutes, stirring occasionally.
Add the broccoli and garlic, then season with salt, pepper, dried basil, oregano, and thyme. Continue cooking for another 3 minutes until the broccoli begins to soften, but stays crisp. Spoon the vegetable mixture over the chicken.
Step 3: Make the Sauce
In a small bowl, whisk together 1 tablespoon chicken broth and the cornstarch until smooth.
Pour the remaining broth into the skillet, whisk in the cornstarch mixture, and add the heavy cream, additional salt, and pepper. Simmer until the sauce thickens slightly, about 2 to 3 minutes. Stir in half of the shredded cheese until melted and smooth.
Step 4: Assemble and Bake
Pour the cheese sauce evenly over the chicken and vegetables, then gently mix to combine. Sprinkle the remaining cheese on top.
Cover the dish with foil and bake for 15 minutes. Remove the foil and bake an additional 9 to 10 minutes or until the top is lightly golden and bubbling. Allow the casserole to rest for about 10 minutes before serving.
Tips for Success
- If preparing the chicken fresh, sear seasoned chicken breasts in a skillet until golden and cooked through, then chop or shred.
- For a make-ahead option, assemble the casserole and refrigerate unbaked for up to 48 hours.
- The sauce will thicken more as the casserole cools, especially after resting.
- You may substitute Monterey Jack or a cheese blend for the mozzarella.
Serving Suggestions
This casserole pairs wonderfully with:
- A crisp cucumber and tomato salad
- Roasted carrots or Brussels sprouts
- Warm dinner rolls or soft skillet bread
For a complete meal, follow with a light dessert such as lemon mousse, panna cotta, or fruit tart.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the unbaked components or the fully baked casserole for up to 3 months.
- Reheat covered at 350°F until heated through, or warm individual portions in the microwave.