Life’s been a whirlwind, hasn’t it? You’re juggling work emails, school runs, and somehow squeezing in a workout—only to look at the clock and realize dinner prep hasn’t even started. The answer? A one-pan bake that practically cooks itself once it’s in the oven. Think creamy sauce hugging tender chicken and vibrant broccoli, topped with a golden, crunchy blanket that begs for seconds.
You know what makes it even better? Cleanup literally takes minutes. No scrubbing multiple pots or wondering if you’ll ever get your favorite pan back. It’s the kind of dish that earns “Can I have more?” before the first forkful even reaches your mouth.
Why You’ll Love It
Life is busy, so every meal that saves time feels like a small victory. This casserole delivers:
• One-pan magic—minimal dishes, maximum chill time afterwards
• Ready in under an hour—just enough for a quick podcast episode or catching up with a friend on the phone
• Creamy, cheesy comfort that soothes like your favorite sweatshirt
• A flexible formula—swap veggies or proteins based on what’s lurking in your fridge
• Kid-friendly and grown-up approved; even picky eaters usually can’t resist that melty top
• Easy to stretch for guests or stash in the fridge for lunch tomorrow
Timing and Servings
You’ll spend about 15 minutes prepping, 30 minutes baking, then let it rest for 5 minutes so everything sets up nicely. All told, you’re looking at roughly 50 minutes from start to finish. This recipe fills a 9×13-inch dish and serves six generous portions—perfect for a family dinner, a potluck contribution, or stocking up the freezer.
Ingredients
• 2 tablespoons olive oil or unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces (or substitute 2 cups shredded rotisserie chicken)
• 2 cups broccoli florets (fresh or well-drained if frozen)
• 10.5-ounce 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 (try sharp for a punch, mild for balance)
• ½ teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 cup crushed buttery crackers or panko breadcrumbs
• 1 tablespoon melted butter (for the topping mix)
• Fresh parsley, chopped (optional garnish)
Directions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or grab an oven-proof skillet.
- Heat oil or butter over medium heat. Add onion and garlic, stirring until they turn translucent—about 3–4 minutes. (If you’re feeling adventurous, toss in a pinch of red pepper flakes here.)
- Add chicken pieces, sprinkle with thyme, paprika, salt, and pepper. Cook for 6–8 minutes, stirring occasionally, until no pink remains. Pro tip: slice a piece in half to check doneness.
- Stir in broccoli, condensed soup, sour cream, and milk. Let it mingle for 2–3 minutes until bubbling gently. If you like a thicker sauce, let it reduce a bit longer.
- Spread the mixture into your prepared dish. Sprinkle half the shredded cheddar over the top.
- In a small bowl, combine crackers or panko with melted butter. Crumble this atop the cheese layer, then finish with the remaining cheddar.
- Bake for 25–30 minutes, until the edges bubble and the top is gorgeously golden. For an extra crunch, switch to broil for 1–2 minutes—just keep a close eye so it doesn’t burn.
- Let the casserole rest for about five minutes. This pause helps it firm up, so your servings hold their shape. Garnish with parsley if you’re feeling fancy.
Variations
• Swap broccoli for spinach and artichokes for a Mediterranean spin.
• Cream cheese instead of sour cream adds a tangy twist.
• Toss in mushrooms, bell peppers, or sun-dried tomatoes for extra color and flavor.
• Crumbled bacon folded into the sauce? Yes, please.
• Gluten-free? Use almond flour or certified gluten-free panko.
• No chicken? Try turkey, ham, or even cooked lentils for a vegetarian take.
Storage & Reheating Tips
Leftovers often taste even better the next day.
• To store: Let cool completely, then seal in an airtight container. Keeps up to three days in the fridge.
• To freeze: Portion into freezer-safe bags or containers for up to two months.
• To reheat: If thawed in the fridge overnight, microwave for 2–3 minutes or bake at 350°F until heated through.
• From frozen: Cover and bake for about 15 extra minutes, then uncover to crisp the top. A quick 1–2-minute broil brings back that satisfy-your-crunch moment.
FAQs
• Can I use shredded rotisserie chicken instead of raw?
Absolutely—just fold in about 2 cups of shredded meat when you add the sauce.
• My bottom layer sometimes gets soggy. Any fixes?
Make sure frozen broccoli is well drained. Also, let the sauce simmer a touch before baking so it thickens up.
• Can I assemble this ahead of time?
Yes—cover it and chill for up to 24 hours. You might need a few extra minutes of bake time.
• Is there a dairy-free version?
Swap the soup for a dairy-free condensed soup, use coconut or oat milk, and choose a plant-based cheese.
• What if I want a low-carb twist?
Skip the cracker layer and sprinkle on extra cheese or crushed pork rinds for a crispy finish.
Conclusion
This chicken and broccoli casserole is exactly what you need when evenings feel frantic and you still want something warm, comforting, and downright delicious. It’s budget-friendly, flexible, and simple enough that you’ll find yourself reaching for it week after week. So gather around the table, dive in—oops, sorry!—dig in, and let the cheesy, crunchy goodness chase away the day’s leftovers in your brain.
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.
