Creamy Chicken & Fresh Broccoli Casserole

This creamy chicken and fresh broccoli casserole is a super quick and easy dinner. It’s perfect for nights when you just need something warm in the oven and done.

I consider myself lucky that my kids will actually eat broccoli!

They love dipping it in Ranch dressing, so there’s always a fresh bunch of it in my fridge.

But every now and then I love to cook it into a yummy chicken and broccoli casserole that’s quick, easy, and loved by the entire family.

I usually use rotisserie chicken but you can cook up some chicken breasts too.

Anyway, I make this one alot because I usually have the ingredients and I know it’ll turn out.

It’s cheesy, warm, and everyone gets fed without me losing my mind.

I’d say that’s a win.

Ingredients for Chicken and Broccoli Casserole

• Cooked chicken – perfect for using up leftovers and saving yourself extra cooking
• Fresh broccoli – keeps a little bite so it doesn’t turn soft and sad in the oven
• Cooked rice – helps bulk everything up and makes the casserole more filling
• Cream of chicken soup – the easy shortcut that makes the sauce creamy
• Shredded cheddar cheese – sharp cheddar gives the best flavor here
• Milk – loosens the sauce so it bakes up creamy instead of thick
• Garlic powder – adds flavor without any chopping
• Onion powder – simple but makes a big difference
• Salt and pepper – adjust based on how salty your soup and cheese are
• Breadcrumbs – adds that crunchy topping everyone loves
• Butter – mixed with the crumbs for a golden, delicious top

How to Make Chicken and Broccoli Casserole

1. Heat the Oven

Preheat the oven to 375°F and grab a 9×13 baking dish.

I usually give it a quick spray so nothing sticks because scrubbing baked on cheese is not my idea of fun.

If your oven runs hot, knock it down just a bit so the top doesn’t brown too fast.

2. Cook the Broccoli

Steam the broccoli just until it turns bright green and is barely tender.

You don’t want it fully soft since it’ll keep cooking in the oven.

If you’re short on time, microwaving it with a splash of water totally works.

3. Mix the Filling

In a big bowl, stir together the chicken, rice, broccoli, cream of chicken soup, milk, and seasonings.

It might look a little messy at first but it comes together fast.

Taste it before baking and add more salt if you need it.

4. Add the Cheese

Stir in about half of the shredded cheese, then spread everything into the baking dish.

This is the part where it starts looking like real food.

Save the rest of the cheese for the top so it gets nice and melty.

5. Make the Topping

Mix the breadcrumbs with the melted butter until they’re coated.

Sprinkle the remaining cheese over the casserole, then finish with the buttery crumbs.

If you like extra crunch, don’t be shy with the topping.

6. Bake the Casserole

Bake uncovered for about 30 to 35 minutes until it’s bubbly and golden on top.

Let it sit for a few minutes before serving so it firms up a bit.

If the top browns too fast, loosely cover it with foil and keep going.

A Simple Casserole for Busy Nights

Some nights you just need dinner to show up and do its thing, you know.

This one checks all the boxes for me because it’s filling, uses simple ingredients, and doesn’t leave the kitchen trashed.

I’ve made it on rushed evenings and on days when I swore I’d cook something “better,” and it still hits every time.

If you’re tired, hungry, and feeding people who want real food, this casserole gets it done.