This cozy casserole has a way of bringing everyone to the table.
As it bakes, the smell of bubbling cheddar, tender chicken, and warm broccoli fills the kitchen.
It’s simple to put together, relies on just a handful of ingredients,
and feels like the kind of comforting dinner you can serve any night of the week.
Your family will love digging into a dish that’s creamy, hearty, and familiar,
and you’ll love how effortless it is to make—especially on busy evenings.
For the Chicken Broccoli Cheese Casserole
- Chicken Breasts – Use 3–4 boneless, skinless breasts (about 2 pounds). They form the hearty base of the casserole and turn wonderfully tender as they bake.
- Garlic Powder – Adds simple, savory flavor without extra prep.
- Salt & Pepper – Season the chicken to bring out its natural flavor.
- Frozen Broccoli Florets – One 12.6 oz package, thawed. The broccoli softens nicely in the oven and adds color and nutrition.
- Condensed Broccoli Cheese Soup – Two cans create the creamy, cheesy sauce that ties everything together.
- Sharp Cheddar Cheese – One cup, shredded. Melts into a rich, golden topping.
Optional Garnish
- Fresh Parsley – Adds a pop of color and a fresh finish to the dish.
Creamy Chicken Broccoli Cheese Casserole
A warm, hearty dish that brings together chicken, broccoli, and plenty of melty cheddar. With minimal prep and a single baking dish, it’s an easy option for nights when you want something satisfying without a lot of fuss.
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Servings: 8
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Ingredients
Optional garnish:
- 3–4 boneless, skinless chicken breasts (about 2 pounds)
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- 12.6 oz frozen broccoli florets, thawed (1 package)
- 2 cans Campbell’s condensed broccoli cheese soup
- 1 cup sharp cheddar cheese, shredded
- Fresh parsley
Instructions
- Heat your oven to 375˚F.
- Arrange the chicken breasts in a large baking dish so they sit flat. Season them with garlic powder, salt, and pepper. Scatter the thawed broccoli over the chicken.
- Pour both cans of broccoli cheese soup evenly across the top. Finish with a layer of shredded cheddar.
- Bake for 45–55 minutes, or until the chicken reaches an internal temperature of 165˚F.
- Add parsley for a fresh touch, if you like. Serve with rice, mashed potatoes, or another favorite side.
- If the chicken breasts are especially thick, slice them horizontally to help them cook more evenly. Cutting them into chunks or swapping in tenderloins also works—just expect the cook time to drop.
- Store leftovers in an airtight container for 3–4 days in the refrigerator or freeze for up to 1 month.
- How do I keep the chicken nice and juicy?
No one likes dry chicken! The trick is not to overbake it. Once the internal temperature hits 165˚F, it’s done. If you have a little extra time, a quick brine or marinade for 15–30 minutes helps lock in moisture. Tender, juicy chicken every time.
- Why does my casserole sometimes get watery?
If you’re using frozen broccoli (or other veggies), make sure they’re thawed and patted dry first. Extra moisture from frozen veggies can turn a creamy casserole into a watery mess. Little prep goes a long way here.
- What’s the best baking dish to use?
Use a 9×13-inch oven-safe dish (glass, ceramic, or enameled). Too big and the casserole can dry out; too small and it may overflow. The right dish means evenly cooked, golden cheesy goodness.
- Can I make this ahead of time?
Absolutely! You can assemble the casserole a day ahead and keep it in the fridge until ready to bake. Leftovers store well too — 3–4 days in the fridge or freeze for later. Perfect for meal prep or busy weeknights.
- My cheese topping burns before the casserole is done. What do I do?
Cover the dish with foil for part of the bake to protect the cheese. Remove it near the end so the cheddar melts and browns beautifully without burning. Golden, gooey perfection every time.
