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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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.

Method
 

  1. 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.
  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.