This Ultimate Chicken Casserole 2 is the one-pot, baked dish you’ll crave on chilly weeknights—a creamy, cheesy comfort food that’s both an easy dinner option and a family favorite.
Why You’ll Love This Recipe
• Effortless one-pot meal with minimal cleanup
• Ready in under an hour—perfect for busy weeknights
• Cozy comfort food that kids and adults adore
• Customizable veggies and protein swaps for dietary flexibility
• Leftovers reheat beautifully for make-ahead lunches
• Budget-friendly ingredients you likely have on hand
• A balanced meal with protein, veggies, and carbs in one casserole
• Crowd-pleasing for potlucks, casual dinners, or Sunday suppers
Ingredients
• 2 Tbsp olive oil (or unsalted butter)
• 1 medium onion, diced (white or yellow)
• 2 cloves garlic, minced
• 1.5 lb boneless skinless chicken breasts, cut into bite-sized pieces (or 2 cups shredded rotisserie chicken)
• 2 cups broccoli florets (fresh or frozen)
• 10.5 oz can condensed cream of chicken soup
• ½ cup sour cream (or plain Greek yogurt)
• ½ cup milk (dairy or plant-based)
• 1 cup shredded cheddar cheese, divided (sharp or mild)
• ½ tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 1 cup crushed buttery crackers or panko (for topping)
• Fresh parsley, chopped, for garnish (optional)
Directions
- Preheat and Prepare
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter—this is your one-pot base. - Sauté Aromatics
In a large oven-proof skillet over medium heat, warm the olive oil. Add diced onion and minced garlic, sautéing 3–4 minutes until soft and fragrant. - Cook Chicken
Stir in chicken pieces, seasoning with dried thyme, paprika, salt, and pepper. Cook 6–8 minutes, until chicken is no longer pink; tip: cut one piece in half to ensure it’s fully cooked. - Add Broccoli and Sauce
Mix in broccoli florets, condensed cream of chicken soup, sour cream, and milk. Stir until everything is evenly coated and heated through—about 2–3 minutes. - Assemble Casserole
Transfer mixture to your prepared baking dish (or simply leave in the oven-proof skillet). Spread in an even layer, then sprinkle half of the shredded cheddar cheese on top. - Add Topping
In a small bowl, combine crushed crackers or panko with a tablespoon of melted butter. Evenly sprinkle this crunchy mix over the cheese layer, then top with remaining cheddar. - Bake
Bake for 25–30 minutes, until bubbly and golden brown on top. For an extra-crispy finish, broil 1–2 minutes—watch closely to prevent burning. - Rest and Garnish
Let the casserole rest 5 minutes before serving; this helps it set. Garnish with chopped parsley for a pop of color and fresh flavor.
Servings & Timing
Yield: Serves 6 (family favorite)
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 5 minutes
Total Time: 50 minutes
Variations
• Swap broccoli for spinach and artichoke for a green-packed twist.
• Use Greek yogurt in place of sour cream for tangier creaminess.
• Add sliced mushrooms and bell peppers for extra veggie goodness.
• Stir in cooked bacon bits for smoky, savory depth.
• Top with seasoned panko breadcrumbs for an ultra-crunchy finish.
• Make gluten-free by substituting almond flour or gluten-free crackers for panko.
Storage & Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days—data shows that 67% of home cooks appreciate make-ahead casseroles for quick weeknight dinners. Freeze portions in freezer-safe bags for up to 2 months. To reheat, thaw overnight in the fridge (if frozen), then microwave individual servings for 2–3 minutes or warm in a 350°F oven until heated through.
FAQs
Q: Can I use rotisserie chicken instead of raw chicken?
A: Absolutely—just shred about 2 cups of rotisserie chicken and add it when you mix in the sauce.
Q: What’s the best way to prevent a soggy bottom?
A: Ensure your broccoli is well-drained (if using frozen) and give the sauce a quick simmer to thicken before baking.
Q: Can I make this ahead and bake later?
A: Yes—assemble the casserole in your dish, cover, and refrigerate for up to 24 hours; add a few extra minutes to bake time.
Q: How do I make this dairy-free?
A: Swap cream of chicken soup for a dairy-free version, use coconut milk, and replace cheese with a plant-based alternative.
Q: Is there a low-carb option?
A: Skip the cracker topping and add an extra handful of shredded cheese for a crusty layer.
Q: My topping isn’t crispy—what went wrong?
A: If your panko gets soggy, broil for 1–2 minutes at the end and watch closely.
Q: Can I double the recipe for a crowd?
A: Sure—use two 9×13-inch dishes or a 13×9 inch casserole pan and adjust bake time by 5–10 minutes.
Q: What sides pair well with this casserole?
A: A crisp green salad, garlic bread, or steamed green beans balance the richness beautifully.
Conclusion
Ultimate Chicken Casserole 2 brings together juicy chicken, vibrant broccoli, and a creamy, cheesy sauce in one comforting baked dish. It’s your go-to easy dinner option, perfect for busy families or friendly gatherings. Give it a try, leave a comment below, and don’t forget to explore more of my one-pot comfort food recipes!
Ultimate Chicken Casserole 2
Ingredients
- 2 Tbsp olive oil or unsalted butter
- 1 medium onion diced (white or yellow)
- 2 cloves garlic minced
- 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces (or 2 cups shredded rotisserie chicken)
- 2 cups broccoli florets fresh or frozen
- 10.5 oz condensed cream of chicken soup
- 0.5 cup sour cream or plain Greek yogurt
- 0.5 cup milk dairy or plant-based
- 1 cup cheddar cheese shredded, divided
- 0.5 tsp dried thyme
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup crushed buttery crackers or panko for topping
- fresh parsley chopped, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.
- Heat olive oil in a large oven-proof skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
- Add chicken pieces to the skillet, seasoning with dried thyme, paprika, salt, and pepper. Cook until chicken is no longer pink, about 6-8 minutes.
- Stir in broccoli florets, condensed cream of chicken soup, sour cream, and milk. Mix until well combined and heated through.
- Transfer the chicken mixture to the prepared baking dish, spreading it in an even layer. Sprinkle half of the shredded cheddar cheese on top.
- Combine crushed crackers or panko with melted butter, then sprinkle over the casserole. Top with remaining cheddar cheese.
- Bake for 25-30 minutes, until bubbly and golden brown on top.
- Let the casserole rest for 5 minutes after removing it from the oven. Garnish with chopped parsley before serving.
Notes
Nutrition
