Broccoli Chicken Casserole

This Broccoli Chicken Casserole recipe features tender chicken, broccoli, and a creamy cheese sauce, baked to perfection.

Yields:

10 – 12 serving(s)

Prep Time

45 minutes

Total Time:

1 hr. 15 mins

I love anything broccoli-cheese (hello broccoli-cheese! This chicken casserole is a comfort food for me, so this casserole has it all: chicken, rice and broccoli in a creamy sauce with lots of cheese and buttery crackers, then this is a dish that I can prepare ahead of time and store in the refrigerator (or freezer!) You can make it any night of the week, so you can save time by buying a rotisserie bird at the supermarket! For this simple casserole, you’ll need four cups of chicken shredded, so to make the assembly easier, you can cook the rice up to a day in advance. You can make this for your family or a friend, so you’ll be happy you did.

Can frozen broccoli be used in a broccoli chicken casserole recipe?

Fresh broccoli is my favourite because it’s not as mushy and soft as frozen broccoli. In a pinch, you can use frozen broccoli. Frozen broccoli can be used in a pinch, but you’ll need to thaw and pat it down, so you don’t need to cook frozen broccoli (it’s already been blanched). You can skip the second step if you’re using frozen broccoli (it was blanched before it was frozen!

Can broccoli chicken casseroles be prepared in advance?

Preparation, covering and storage in the refrigerator for up to 2 days are all that is required to prepare this casserole. The cracker topping is best added just before baking so that it remains crunchy. Let the casserole sit at room temperature for about 30 minutes before baking it.

  Bake as normal. Keep an eye on the cooking time, so you may have to increase it by a few minutes. It’s done when it is golden brown and bubbly.

Can broccoli chicken casserole be frozen?

You sure can! You can freeze the leftovers, so this casserole makes up to 12 portions. If you prefer, you can freeze the casserole without the cracker top, but it is better to add it later. Let the casserole thaw overnight in the refrigerator, and then bake for 20 minutes until heated through. Add the cracker top and bake it for 30 minutes more until the casserole is bubbling and the topping is golden and crunchy.

Ingredients

• 6 Tbsp. For baking dishes, salted butter plus more
• 8 c. small broccoli flowers
• 2 Tbsp. Olive oil
• 4 (6-oz.) Boneless and skinless chicken breasts
• 1 medium yellow onion finely diced
• Microplane 1 clove of garlic
• 1/4 c. all-purpose flour
• 1/2 tsp. Dry mustard
• 1/4 tsp. cayenne pepper
• Whole milk
• 4 oz. Cream cheese cubed at room temperature
• Parmesan cheese, finely grated: 1/2 c.
• 1/2 tsp. Kosher salt
• 1 tsp. Black pepper
• 1/2 tsp. Paprika
• 8 oz. Cubed processed cheeses, like Velveeta
• 1 (8-oz.) Freshly grated block of sharp cheddar (about 2 cups).
• 3 c. cooked long-grain rice
• Ritz, Ritz or crushed butter crackers.

Directions

• 1
• Preheat the oven to 350degF. Prepare a 13 by 9-inch baking dish with butter.
• 2
• Bring a large pot full of water to the boil, then add the broccoli to the boiling water and cook for 2 minutes or until it is crisp-tender. Drain and rinse with cold, then set aside.
• 3
• To heat the skillet, heat it over medium-high heat, then add the 2 tablespoons butter and oil to the pan, so once the butter is melted, foaming and the oil shimmering, place the chicken in the pan and cook for 5 to 7 minutes on each side. Transfer the chicken to a large plate and allow it to cool a little before shredding. Clean the pan, then return it to your stove.
• 4
• Melt 2 tablespoons butter in a pan over medium heat, then stirring occasionally, add the garlic and onion to the pan and cook for 3-4 minutes until translucent and softened. Stir together the cayenne, dry mustard and flour in the pan, then continue cooking for about another minute. Add the milk slowly while whisking continuously. Cook until it thickens, approximately 4 minutes, so reduce the heat to low and whisk the parmesan and cream cheese into the pan. Add the paprika, black pepper and salt, so continue to whisk the processed cheese until it is completely melted. Add half the cheddar and continue to whisk until completely melted, so fold in the broccoli, shredded chicken and cheese.
• 5
• Stir in the crushed crackers with the remaining 2 tablespoons of butter.
• 6
• Cover half the broccoli-chicken mix with half the rice and spread evenly, then repeat the layers one more time, so the remaining cracker and cheddar mixture should be evenly distributed on top of the casserole. The pan needs to be rotated halfway through baking, so it will take 30 minutes to bake.  Let the dish cool down before serving.