A cozy, creamy, cheesy one-dish dinner made with tender chicken, fresh broccoli, garlic, and a rich homemade cheese sauce. This version is designed without canned soup and can be served on its own or with rice, pasta, or a simple salad. Similar chicken-and-broccoli bakes commonly use a creamy cheese sauce and bake until bubbling and golden.
Ingredients
For the chicken & vegetables
1½ lb (680 g) boneless, skinless chicken breasts, cut into bite-size pieces
4 cups broccoli florets
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
For the creamy sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups whole milk
½ cup heavy cream
4 oz (115 g) cream cheese, softened
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
Salt, to taste
For the topping
½ cup shredded mozzarella or cheddar
2 tablespoons grated Parmesan
2 tablespoons breadcrumbs, optional
1 tablespoon chopped fresh parsley, optional
Instructions
Preheat the oven:
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Prepare the broccoli:
Steam or blanch the broccoli for about 3–4 minutes, just until bright green and slightly tender. Drain very well. Don’t overcook it because it will continue cooking in the oven.
Cook the chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken, paprika, Italian seasoning, salt, and pepper. Cook for approximately 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
Add onion and garlic:
Add the diced onion and cook for 2–3 minutes. Add the garlic and cook for another 30–60 seconds, until fragrant.
Make the creamy sauce:
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
Slowly pour in the milk while whisking continuously to prevent lumps. Add the heavy cream and continue whisking until the mixture begins to thicken, approximately 3–5 minutes.
Reduce the heat to low. Add the softened cream cheese and stir until completely smooth.
Stir in the cheddar, mozzarella, and Parmesan. Add garlic powder, onion powder, and black pepper. Taste and adjust the salt.
Combine everything:
Add the cooked chicken, broccoli, onion, and garlic to the prepared baking dish. Pour the creamy cheese sauce evenly over everything.
Gently stir so the chicken and broccoli are coated with the sauce.
Add the topping:
Sprinkle the remaining mozzarella/cheddar and Parmesan over the top. Add breadcrumbs if you want a lightly crispy topping.
Bake:
Bake uncovered for 20–25 minutes, until hot, bubbling around the edges, and golden on top.
For an extra-golden finish, switch the oven to broil for 1–2 minutes, watching carefully so the cheese doesn’t burn.
Let the casserole rest for 5–10 minutes before serving. Garnish with fresh parsley if desired.
Serving Suggestions
Serve it with:
Steamed rice
Egg noodles or pasta
Mashed potatoes
Cauliflower rice for a lower-carb option
A fresh green salad
Roasted vegetables
Prep & Cooking Information
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: About 50–55 minutes
Servings: 6
Cuisine: American-inspired comfort food
Course: Dinner / Main Course
Approximate Nutrition Per Serving
Estimated for 6 servings and will vary according to the exact brands and quantities used.
Calories: ~520
Protein: ~43 g
Carbohydrates: ~17 g
Fat: ~31 g
Saturated fat: ~17 g
Fiber: ~3 g
Sugar: ~7 g
Sodium: ~650 mg
Cholesterol: ~145 mg
Nut & Allergen Information
Contains:
Milk/dairy: butter, milk, cream, cream cheese, cheddar, mozzarella, Parmesan
Wheat/gluten: all-purpose flour and optional breadcrumbs
Potentially egg: depending on the breadcrumbs or other packaged ingredients
Tree nuts: None in the recipe as written.
Peanuts: None in the recipe as written.
Important: If preparing this for someone with a serious allergy, check every packaged ingredient for cross-contact statements, especially cheeses, cream cheese, breadcrumbs, and seasonings.
For gluten-free: Use certified gluten-free flour and gluten-free breadcrumbs, or omit the breadcrumbs.
For nut-free: The recipe is naturally nut-free, but use products labeled appropriately if cross-contact with nuts is a concern.
Recipe Tips & Q&A
Q: Can I use frozen broccoli?
Yes. Thaw it completely and drain it well before adding it. Excess water can make the sauce thin.
Q: Can I use rotisserie chicken?
Absolutely. Use about 4 cups shredded or chopped cooked chicken and reduce the initial cooking time.
Q: Can I make this ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if starting from cold.
Q: Can I freeze it?
Yes, although cream-based sauces can sometimes change texture slightly after freezing. Cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator before reheating.
Q: How do I make it low-carb?
Skip the flour and breadcrumbs and use a small amount of a low-carb thickener, or make the cheese sauce primarily with cream cheese, heavy cream, and shredded cheese.
Q: Why is my casserole watery?
Usually because the broccoli wasn’t drained well or because frozen broccoli released excess water. Make sure the broccoli is well drained before assembling.
Q: Can I add mushrooms?
Yes. Sauté 1–2 cups sliced mushrooms with the onion before adding them to the casserole.
Q: Can I add bacon?
Yes. Crispy cooked bacon makes a delicious addition. Add about 4–6 slices, crumbled over the casserole before baking.
Q: How do I store leftovers?
Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot throughout.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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