Let’s dive into this classic Chicken Broccoli Casserole dish for a little bit of comfort. Tender pieces of chicken with broccoli wrapped up in a cheese sauce and baked until bubbly. A great dish to serve on busy days with a side of rice or pasta.

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Summer is far from over, but I am starting to think about the back to school and cosy season! Mind you are are in a full blown heat wave and it’s a million degrees every day…lol. And I think today, I’ll just be making my Tomato Feta & Mint Salad and calling it a day. What’s your favourite season for cooking/eating?

But for this dish, you’ll want a cooler day to turn the oven on and enjoy this cosy meal. A great back to school dish that you can prep in advance and bake before serving.

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What is This Chicken Broccoli Casserole Like

• Difficulty – This casserole is pretty easy to make. It is all cooked on the stove top, but in a few different pots. So, it isn’t a one pot dinner.
• Taste – If you love creamy and warming dishes, you will love this one. It has tender chicken pieces with soft vegetables wrapped up in a creamy cheese sauce.
• Serving – This recipe easily serves four adults. If you are serving kids, you will get more servings. In the recipe card at the end of the post you can easily adjust serving size to fit how many people you are serving.

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Ingredients

• Chicken – I used chicken breast for this recipe.
• Broccoli – Fresh broccoli was used in this casserole.
• Cheese – For the cheese sauce I used a mix of mostly Gouda cheese with a small amount of Parmesan for additional flavour.
• Milk – I used semi skimmed milk for the sauce, but any milk will be just fine.
• Butter – Butter is used in making the base for the sauce.
• Olive oil – I used olive oil to cook the chicken, zucchini and celery.
• Flour – A small amount of flour is mixed with the butter to make a Roux Sauce. This becomes a base for the cheese sauce.
• Seasonings – I used a milk of garlic powder, onion powder, oregano, salt and black pepper.
• Fresh herbs – I added a little fresh chopped parsley.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Season and cook chicken – Place the chicken between parchment paper and pound it to about 1 inch thickness. Season with salt and pepper on both sides. Heat one tablespoon of olive oil in a large skillet. Add the seasoned chicken and cook for 6 minutes. Flip over the chicken and cook for another 6 minutes. Remove the chicken and place on a cutting board. Cut chicken up into bite size pieces and set aside.
2. Blanche broccoli – Place the broccoli in a colander over a bowl or the sink. Blanche the broccoli by pouring over boiling water and then pouring over cold water. Shake the colander to remove any excess water and set aside.
3. Make the cheese sauce – In a medium sized sauce pan set over medium heat, add the butter. Melt for a minute and add the flour. Stir well until it starts to bubble and thickens. This takes about a minute to two minutes. Gradually start pouring in the milk and whisk as you pour. Continue pouring in the milk as whisking until you have used all the milk and the sauce has thickened. This takes about 3 – 4 minutes. Add the garlic powder and oregano. Stir well. Add cheese and parsley and stir well.
4. Assemble casserole dish – Add the chicken and broccoli to a casserole dish and pour over the sauce. Stir well to combine. Top with extra cheese.
5. Bake and serve – Bake in a preheated 350 degrees f/180 degrees c oven for about 30 minutes until golden and bubbly.

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Recipe Tips

• Prep ahead – This entire dish can be made ahead of time and refrigerated until ready to bake. Just add 5 minutes to the baking time if keeping it in the fridge beforehand.
• Making the sauce – See full step-by-step recipe for Roux Sauce if you have never made a sauce this way before. It’s really easy.

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Substitutions

• Chicken – I cooked chicken breast for this recipe. But there are many alternatives. You could buy a rotisserie chicken or make your own Rotisserie Chicken and shred it up. The Roasted Spatchcock Chicken would also work really well for this recipe.
• Cheese – I used a mix of Gouda and Parmesan. You can use other variations like Cheddar, Havarti, Pepper Jack, Swiss or Mozzarella.

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Serving

Serve it up with some Honey Garlic Butter Drizzled Carrots and some Crispy Roasted Potatoes if you are looking for a bigger dinner. You could even serve some plain pasta or rice on the side as this dish is pretty rich.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!