Cheesy Chicken And Broccoli Bake – Comforting, Creamy, And Easy

This Cheesy Chicken and Broccoli Bake is the kind of cozy meal that makes weeknights feel special. It’s creamy, cheesy, and packed with tender chicken and crisp-tender broccoli. The best part?

It comes together with simple ingredients and minimal prep. Toss everything into a baking dish, top with cheese, and let the oven do the rest. It’s hearty enough for a family dinner and tasty enough for leftovers the next day.

Cheesy Chicken And Broccoli Bake - Comforting, Creamy, And Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 2 to 3 cups cooked chicken, chopped or shredded (rotisserie chicken works great).
• Broccoli: 4 cups fresh broccoli florets or 1 pound frozen, thawed and well-drained.
• Cheese: 2 cups shredded cheese, divided (cheddar, Monterey Jack, or a blend).
• Cream base: 1 cup sour cream or Greek yogurt, plus 1 cup milk.
• Thickener: 2 tablespoons all-purpose flour or cornstarch.
• Butter or olive oil: 2 tablespoons for the sauce.
• Aromatics: 1 small onion, finely chopped, and 2 to 3 garlic cloves, minced.
• Seasonings: 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Optional add-ins: 1/2 cup grated Parmesan, 1 cup cooked rice or small pasta, or 1/2 cup breadcrumbs for topping.
• Cooking spray or butter: For greasing the baking dish.

Instructions

 

• Prep the oven and pan: Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
• Prepare the broccoli: If using fresh broccoli, steam or blanch for 2–3 minutes until bright green and crisp-tender. Drain well. If using frozen, thaw completely and squeeze out excess moisture.
• Sauté the aromatics: In a medium saucepan, heat butter or oil over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Make the sauce: Sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the milk slowly until smooth. Simmer for 2–3 minutes to thicken slightly.
• Add the creamy base: Remove from heat and whisk in sour cream or Greek yogurt, Dijon, paprika, thyme, salt, and pepper. Stir in 1 cup of the shredded cheese and Parmesan if using, until melted and smooth.
• Combine the filling: In a large bowl, mix chicken and broccoli. If you want a heartier bake, fold in cooked rice or pasta. Pour the sauce over and stir until everything is coated.
• Assemble: Transfer the mixture to the prepared baking dish. Smooth the top. Sprinkle over the remaining 1 cup shredded cheese. Add breadcrumbs for extra crunch if you like.
• Bake: Bake uncovered for 20–25 minutes, until bubbling at the edges and the cheese is melted and golden.
• Rest and serve: Let the casserole rest for 5–10 minutes before serving. This helps it set and makes it easier to scoop.

What Makes This Recipe So Good

• Simple and satisfying: It uses pantry staples and everyday ingredients, yet delivers big, comforting flavor.
• Balanced and filling: You get protein from the chicken, fiber and vitamins from the broccoli, and a creamy, cheesy sauce that ties it all together.
• Kid-friendly: Even picky eaters tend to love anything with a cheesy topping.
• Make-ahead friendly: Assemble earlier in the day and bake when you’re ready to eat.
• Customizable: Swap in different cheeses, add rice or pasta, or use rotisserie chicken to save time.

What You’ll Need

• Chicken: 2 to 3 cups cooked chicken, chopped or shredded (rotisserie chicken works great).
• Broccoli: 4 cups fresh broccoli florets or 1 pound frozen, thawed and well-drained.
• Cheese: 2 cups shredded cheese, divided (cheddar, Monterey Jack, or a blend).
• Cream base: 1 cup sour cream or Greek yogurt, plus 1 cup milk.
• Thickener: 2 tablespoons all-purpose flour or cornstarch.
• Butter or olive oil: 2 tablespoons for the sauce.
• Aromatics: 1 small onion, finely chopped, and 2 to 3 garlic cloves, minced.
• Seasonings: 1 teaspoon Dijon mustard, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
• Optional add-ins: 1/2 cup grated Parmesan, 1 cup cooked rice or small pasta, or 1/2 cup breadcrumbs for topping.
• Cooking spray or butter: For greasing the baking dish.

Step-by-Step Instructions

1. Prep the oven and pan: Preheat the oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish with cooking spray or butter.

2. Prepare the broccoli: If using fresh broccoli, steam or blanch for 2–3 minutes until bright green and crisp-tender. Drain well. If using frozen, thaw completely and squeeze out excess moisture.
3. Sauté the aromatics: In a medium saucepan, heat butter or oil over medium heat.

   Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

4. Make the sauce: Sprinkle in the flour and cook, stirring, for 1 minute. Whisk in the milk slowly until smooth.

   Simmer for 2–3 minutes to thicken slightly.

5. Add the creamy base: Remove from heat and whisk in sour cream or Greek yogurt, Dijon, paprika, thyme, salt, and pepper. Stir in 1 cup of the shredded cheese and Parmesan if using, until melted and smooth.
6. Combine the filling: In a large bowl, mix chicken and broccoli. If you want a heartier bake, fold in cooked rice or pasta.

   Pour the sauce over and stir until everything is coated.

7. Assemble: Transfer the mixture to the prepared baking dish. Smooth the top. Sprinkle over the remaining 1 cup shredded cheese.

   Add breadcrumbs for extra crunch if you like.

8. Bake: Bake uncovered for 20–25 minutes, until bubbling at the edges and the cheese is melted and golden.
9. Rest and serve: Let the casserole rest for 5–10 minutes before serving. This helps it set and makes it easier to scoop.

Storage Instructions

• Refrigerator: Cool completely, then cover and refrigerate for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 2 months. For best texture, freeze before baking and add the cheese topping just before it goes in the oven.
• Reheating: Reheat individual portions in the microwave until hot.

  For larger amounts, cover and warm in a 350°F (175°C) oven for 15–20 minutes, adding a splash of milk if the sauce seems thick.

Health Benefits

• Lean protein: Chicken provides high-quality protein to support muscle and keep you full.
• Fiber and micronutrients: Broccoli adds fiber, vitamin C, vitamin K, folate, and antioxidants.
• Calcium: Cheese and dairy contribute calcium and vitamin D when fortified.
• Balanced meal: Pairing protein, vegetables, and a moderate amount of fat can help with satisfaction and steady energy.

To lighten it up, use Greek yogurt instead of sour cream, part-skim cheese, and add extra broccoli. You can also reduce the cheese topping and boost flavor with herbs and spices.

Common Mistakes to Avoid

• Watery bake: Failing to drain broccoli well can water down the sauce. Pat it dry and squeeze out excess moisture if using frozen.
• Overcooked broccoli: Don’t fully cook the broccoli before baking.

  Keep it crisp-tender since it will cook more in the oven.

• Gritty sauce: Add milk slowly and whisk to avoid lumps. Cook the flour for a minute to remove raw taste.
• Dry chicken: Use cooked chicken that’s still moist. Rotisserie chicken or poached chicken works best.
• Under-seasoning: Taste the sauce before assembling.

  Adjust salt, pepper, and mustard to make flavors pop.

Variations You Can Try

• Bacon and cheddar: Add crisp bacon bits and use sharp cheddar for a smoky touch.
• Spinach and artichoke: Fold in a cup of chopped spinach and a half cup of chopped artichoke hearts with mozzarella and Parmesan.
• Buffalo chicken: Mix a few tablespoons of buffalo sauce into the creamy base and top with blue cheese crumbles.
• Low-carb version: Skip rice or pasta and increase the broccoli. Use full-fat Greek yogurt for a richer texture.
• Gluten-free: Use cornstarch instead of flour and gluten-free breadcrumbs, or skip the crumbs entirely.
• Pesto twist: Stir 2 tablespoons of basil pesto into the sauce and use mozzarella and Parmesan.

FAQ

Can I use raw chicken instead of cooked?

It’s best to use cooked chicken for this recipe. Raw chicken releases juices that can thin the sauce and affect baking time.

If you only have raw chicken, cook it first by poaching, baking, or pan-searing, then chop or shred.

What cheese works best?

Sharp cheddar adds bold flavor, while Monterey Jack melts smoothly. A blend of cheddar and mozzarella gives both flavor and stretch. Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents.

Can I make it ahead?

Yes.

Assemble the casserole up to the point of adding the final cheese, cover, and refrigerate for up to 24 hours. Add the cheese just before baking. You may need to add 5–10 minutes to the baking time if it’s going into the oven cold.

How do I keep the sauce from curdling?

Remove the pan from heat before adding sour cream or yogurt, and avoid boiling once they’re added.

Gentle heat prevents separation and keeps the sauce silky.

What can I use instead of sour cream?

Plain Greek yogurt is an easy swap that adds protein and tang. You can also use crème fraîche for extra richness or a mixture of cream cheese and milk for a thicker sauce.

Can I add rice or pasta?

Absolutely. Stir in 1 to 2 cups of cooked rice or small pasta like rotini or shells.

Make sure it’s cooked al dente so it doesn’t become mushy after baking.

How do I make it spicier?

Add red pepper flakes, a pinch of cayenne, or a dash of hot sauce to the sauce. Pepper jack cheese also adds a gentle kick.

What if I don’t have Dijon mustard?

Use a small squeeze of yellow mustard or a teaspoon of Worcestershire sauce. Both add a little depth and brightness.

Can I use other vegetables?

Yes.

Cauliflower, peas, carrots, or sliced mushrooms all work well. Keep moisture in mind—sauté mushrooms first and drain any watery vegetables.

How do I get a crispy top?

Toss breadcrumbs with a little melted butter and sprinkle over the cheese before baking. For extra crunch, broil for the last 1–2 minutes, watching closely to avoid burning.

In Conclusion

This Cheesy Chicken and Broccoli Bake is reliable comfort food with just the right balance of creamy sauce, tender chicken, and bright broccoli.

It’s easy to make, flexible enough for whatever you have on hand, and loved by kids and adults alike. Keep it classic, or play with the variations to fit your mood. Either way, you’ll have a warm, satisfying dinner that’s ready with minimal fuss and maximum flavor.