Creamy Garlic Chicken & Broccoli Casserole – Cozy, Comforting, and Weeknight-Friendly

This Creamy Garlic Chicken & Broccoli Casserole is the kind of dinner that makes a long day feel easier. It’s rich without being heavy, garlicky without being overwhelming, and packed with tender chicken and bright broccoli. If you love a creamy, bubbling bake with a golden top and plenty of texture, this has your name on it.

It’s a simple, reliable recipe you can make on a weeknight or bring to a potluck and be confident it will be a hit.

Creamy Garlic Chicken & Broccoli Casserole – Cozy, Comforting, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 4 cups broccoli florets (fresh or frozen, bite-size pieces)
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup half-and-half or heavy cream (use milk for a lighter sauce)
• 1/2 cup sour cream or Greek yogurt (for tang and creaminess)
• 1 teaspoon Dijon mustard (optional but recommended)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (reinforces the fresh garlic)
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika (optional, for warmth and color)
• 1 1/2 cups shredded cheese (mozzarella, cheddar, or a blend)
• 1/2 cup grated Parmesan
• 1 cup cooked rice or 8 oz cooked short pasta (optional starch to bulk it up)
• 1/2 cup breadcrumbs or crushed buttery crackers (optional topping)
• 2 tablespoons olive oil or melted butter (for topping)

Instructions

 

• Prep the oven and dish: Heat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Par-cook the broccoli: Steam or blanch florets for 2–3 minutes until bright green and crisp-tender. Drain well. If using frozen, thaw and pat dry.
• Sauté aromatics: In a large skillet, melt butter over medium heat. Add onion and cook 3–4 minutes until softened. Stir in minced garlic for 30 seconds until fragrant.
• Make the roux: Sprinkle in flour and whisk for 1 minute to cook off the raw taste. Don’t let it brown.
• Build the sauce: Slowly whisk in chicken broth until smooth, then add half-and-half. Simmer 3–4 minutes, stirring, until slightly thickened.
• Season and enrich: Stir in sour cream, Dijon, salt, pepper, garlic powder, onion powder, and paprika. Taste and adjust seasoning.
• Add the cheese: Off the heat, stir in 1 cup shredded cheese and 1/4 cup Parmesan until melted and silky.
• Combine the filling: In a large bowl, mix chicken, broccoli, and cooked rice or pasta (if using). Pour over the sauce and fold gently to coat.
• Assemble: Spread mixture in the baking dish. Top with remaining shredded cheese and Parmesan.
• Optional crunchy topping: Toss breadcrumbs with olive oil or melted butter. Sprinkle evenly over the cheese.
• Bake: Bake 20–25 minutes until bubbling at the edges and golden on top. If needed, broil 1–2 minutes for extra color.
• Rest and serve: Let it sit 5–10 minutes to set. Garnish with chopped parsley or chives if you like.

Why This Recipe Works

This casserole balances creamy sauce, lean protein, and crisp-tender veggies for a complete meal in one pan. Fresh garlic blooms in butter, so the sauce tastes homemade, not flat. A mix of chicken broth and cream keeps it luscious without turning heavy.

Baking ties everything together, and the cheesy topping adds a satisfying finish.

It’s also flexible. You can use rotisserie chicken, frozen broccoli, or whatever pasta or rice you already have cooked. It reheats well, freezes well, and doesn’t require fancy equipment or skill—just a skillet, a baking dish, and a little stirring.

Ingredients

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 4 cups broccoli florets (fresh or frozen, bite-size pieces)
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup half-and-half or heavy cream (use milk for a lighter sauce)
• 1/2 cup sour cream or Greek yogurt (for tang and creaminess)
• 1 teaspoon Dijon mustard (optional but recommended)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (reinforces the fresh garlic)
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika (optional, for warmth and color)
• 1 1/2 cups shredded cheese (mozzarella, cheddar, or a blend)
• 1/2 cup grated Parmesan
• 1 cup cooked rice or 8 oz cooked short pasta (optional starch to bulk it up)
• 1/2 cup breadcrumbs or crushed buttery crackers (optional topping)
• 2 tablespoons olive oil or melted butter (for topping)

How to Make It

1. Prep the oven and dish: Heat oven to 375°F (190°C).

   Grease a 9×13-inch baking dish.

2. Par-cook the broccoli: Steam or blanch florets for 2–3 minutes until bright green and crisp-tender. Drain well. If using frozen, thaw and pat dry.
3. Sauté aromatics: In a large skillet, melt butter over medium heat.

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

4. Make the roux: Sprinkle in flour and whisk for 1 minute to cook off the raw taste. Don’t let it brown.
5. Build the sauce: Slowly whisk in chicken broth until smooth, then add half-and-half.

   Simmer 3–4 minutes, stirring, until slightly thickened.

6. Season and enrich: Stir in sour cream, Dijon, salt, pepper, garlic powder, onion powder, and paprika. Taste and adjust seasoning.
7. Add the cheese: Off the heat, stir in 1 cup shredded cheese and 1/4 cup Parmesan until melted and silky.
8. Combine the filling: In a large bowl, mix chicken, broccoli, and cooked rice or pasta (if using). Pour over the sauce and fold gently to coat.
9. Assemble: Spread mixture in the baking dish.

   Top with remaining shredded cheese and Parmesan.

10. Optional crunchy topping: Toss breadcrumbs with olive oil or melted butter. Sprinkle evenly over the cheese.
11. Bake: Bake 20–25 minutes until bubbling at the edges and golden on top. If needed, broil 1–2 minutes for extra color.
12. Rest and serve: Let it sit 5–10 minutes to set.

    Garnish with chopped parsley or chives if you like.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 325°F oven, covered, until warmed through, then uncover for a few minutes to crisp the top. The microwave works too—use 50–70% power to keep the sauce from breaking.

To freeze, assemble the casserole without baking, wrap tightly, and freeze for up to 3 months.

Bake from frozen at 350°F, covered, for 40–50 minutes, then uncover and bake until bubbly and golden.

Benefits of This Recipe

• Balanced meal in one pan: Protein, vegetables, and optional starch, all in one bake.
• Family-friendly flavors: Creamy, garlicky, and cheesy without being heavy-handed.
• Flexible ingredients: Swap in what you have—different cheeses, veggies, or leftover chicken.
• Make-ahead friendly: Assemble earlier in the day and bake when you’re ready.
• Great for meal prep: Holds up well for lunches and reheats nicely.

Common Mistakes to Avoid

• Watery casserole: Don’t skip draining broccoli. Excess moisture dilutes the sauce.
• Broken sauce: Avoid boiling after adding dairy. Gentle simmer is key.
• Undercooked seasonings: Cook the roux for a minute to remove raw flour taste.
• Overbaking: Bake until bubbly and golden, not dried out.

  Resting helps it set without drying.

• Too much salt: Use low-sodium broth and taste before adding extra salt, especially with Parmesan.

Variations You Can Try

• Bacon and leek: Sauté chopped bacon first, cook leeks in the drippings, and proceed with the sauce. Swap some mozzarella for Gruyère.
• Lemon-herb: Add 1 teaspoon lemon zest and a squeeze of juice to the sauce, plus fresh parsley and thyme.
• Spinach and mushroom: Sauté sliced mushrooms with the onion, then fold in a few handfuls of baby spinach until wilted.
• Cauliflower swap: Use half broccoli and half cauliflower for extra texture and sweetness.
• Lightened-up: Use milk instead of cream, Greek yogurt instead of sour cream, and reduce the cheese by one-third.
• Gluten-free: Use a 1:1 gluten-free flour blend for the roux and gluten-free breadcrumbs or skip the topping.
• No-starch version: Skip rice or pasta and add an extra cup of broccoli or riced cauliflower.

FAQ

Can I use raw chicken instead of cooked?

Yes, but cook it first. Dice and sauté chicken in a little oil with salt and pepper until just cooked through, then proceed with the recipe.

Using pre-cooked or rotisserie chicken keeps things faster and more consistent.

What cheese works best?

Use a blend for flavor and meltability. Mozzarella melts beautifully, cheddar adds sharpness, and Parmesan brings savoriness. Monterey Jack, provolone, or Gruyère also work well.

Do I have to par-cook the broccoli?

It helps.

Par-cooking ensures the broccoli is tender but not mushy and prevents excess water from seeping into the sauce. If you add it raw, cut florets small and expect a slightly firmer bite.

Can I make this ahead?

Yes. Assemble up to 24 hours ahead, cover, and refrigerate.

Add 5–10 extra minutes to the bake time, and uncover near the end to brown the top.

How do I avoid a grainy sauce?

Whisk the roux thoroughly, add liquids slowly, and keep the heat moderate. Stir in cheese off the heat so it melts gently instead of seizing.

What can I use instead of flour to thicken?

Cornstarch works. Mix 1 1/2 tablespoons cornstarch with a few tablespoons of cold broth, whisk into the hot broth and cream, and simmer until thickened.

Then proceed with dairy and cheese.

Is there a dairy-free option?

Use olive oil instead of butter, a neutral dairy-free creamer or unsweetened coconut milk for the cream, and a plant-based yogurt for tang. Skip cheese or use a meltable dairy-free alternative.

How spicy is it?

It’s mild. If you like heat, add a pinch of red pepper flakes to the sauce or serve with hot sauce on the side.

Can I use canned soup instead of making the sauce?

You can, though the flavor is fresher with homemade sauce.

If using canned cream of chicken or mushroom, thin with a splash of broth and season to taste.

What side dishes go well with this?

Keep it simple: a green salad with lemony dressing, roasted carrots, or crusty bread. The casserole is rich, so light sides balance it nicely.

Final Thoughts

This Creamy Garlic Chicken & Broccoli Casserole checks all the boxes: easy, cozy, and crowd-pleasing. It’s a smart way to use leftover chicken and a gentle nudge toward eating more veggies without sacrificing comfort.

Make it once, and you’ll have a new weeknight regular that adapts to whatever’s in your fridge. Warm, creamy, and reliably delicious—this is the kind of recipe you’ll come back to again and again.