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Creamy Chicken and Broccoli Casserole

Creamy chicken and broccoli casserole with a velvety cheddar sauce and a golden, bubbling cheese crust. Tender chicken and crisp-tender broccoli bake in one dish for easy, minimal cleanup.
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Prep Time 20 minutes
Cook Time 35 minutes
rest 5 minutes
Total Time 1 hour
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Casserole
  • 1.5 lb boneless, skinless chicken breasts cut into bite-sized chunks
  • 3 cup broccoli florets fresh or thawed frozen
  • 1 cup shredded sharp cheddar cheese for topping
  • 0.5 cup shredded mozzarella cheese for topping
Creamy Sauce
  • 3 tbsp unsalted butter
  • 3 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 1 cup chicken broth
  • 1 cup shredded sharp cheddar cheese for sauce
  • 0.5 cup sour cream
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.25 salt and black pepper to taste
Optional Topping
  • 0.5 cup crushed buttery crackers or panko breadcrumbs
  • 1 tbsp melted butter

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish and set aside.
Sear the chicken
  1. Season the chicken with salt, pepper, garlic powder, and smoked paprika. Sear in a skillet over medium-high heat for 3–4 minutes until just golden, not cooked through, then transfer to the baking dish.
Blanch and add broccoli
  1. Blanch broccoli florets in boiling salted water for 2 minutes until just bright green and slightly tender. Drain well, then add to the baking dish and spread evenly.
Make the cheddar cream sauce
  1. Melt the butter in the same skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
  2. Whisk in the flour and cook for 1 minute, stirring, until the paste turns lightly golden.Gradually pour in the milk and chicken broth while whisking constantly to prevent lumps.
  3. Cook the sauce for 4–5 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
  4. Remove from heat and stir in shredded cheddar (sauce portion) and sour cream until fully melted and smooth. Season generously with salt and pepper, then taste and adjust.
Assemble and bake
  1. Pour the creamy sauce evenly over the chicken and broccoli, then gently fold to coat everything.
  2. Scatter shredded cheddar and mozzarella evenly over the top. If using breadcrumbs, toss them with melted butter and sprinkle over the cheese layer.
  3. Bake uncovered for 25–30 minutes until the top is deeply golden, edges are bubbling, and the chicken reaches 165°F internal temperature.
Rest and serve
  1. Let the casserole rest for 5 minutes before serving, then spoon into deep bowls or serve directly from the dish.

Notes

For the smoothest sauce, whisk the milk and broth in slowly and keep the heat at a steady simmer until it coats the spoon. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended for best texture of the cheese sauce. For a dairy swap, use lactose-free milk and lactose-free sour cream (and cheeses) to keep the same creamy consistency.