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

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

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)

Method
 

  1. Prep the oven and dish: Heat oven to 375°F (190°C). Grease a 9x13-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.