This baked broccoli cheddar chicken casserole layers seasoned chicken breasts under a creamy sauce loaded with broccoli and sharp cheddar. The chicken stays tender, the broccoli keeps a bit of bite, and the top turns golden and cheesy as it bakes. It is make-ahead friendly, so you can assemble it earlier and bake when ready. For another creamy chicken dinner that comes together quickly, try our Marry Me Chicken Mac and Cheese.
Why You’ll Love This Recipe
This casserole is hearty and comforting without complicated steps. The quick sear builds flavor, the sauce stays creamy, and the broccoli adds color and freshness. It feeds a group, reheats well, and works for weeknights or casual meals. You can fully assemble it ahead, making dinner easier on busy days.
Tips for Success
- Drain broccoli thoroughly after thawing or rinsing so the sauce stays thick.
- Brown the chicken only until golden; it finishes cooking in the oven.
- Shred cheddar yourself for the smoothest melt and best flavor.
- Rest the casserole 5 to 10 minutes after baking so the sauce settles.
- For make-ahead, assemble up to 24 hours ahead, cover, and refrigerate; add 5 to 10 minutes to the bake time.
Ingredients and Substitutions
Boneless Skinless Chicken Breasts
Large chicken breasts stay hearty and easy to portion after baking. Season them well before the flour coating. Boneless thighs can be used for a juicier result; check doneness a few minutes earlier if thinner.
Paprika
Paprika adds mild warmth and color to the chicken. Smoked paprika works in the same amount for a deeper flavor if preferred.
Kosher Salt
A smaller amount of salt seasons the chicken without overpowering the dish, since the soup and cheese already add saltiness. Fine sea salt can be used at the same measurement.
Black Pepper
Black pepper adds a gentle bite that balances the rich sauce. Freshly ground pepper gives the best flavor.
Garlic Powder
Garlic powder seasons the chicken evenly and holds up during searing. Fresh minced garlic can be cooked with the onion instead if you prefer.
All-Purpose Flour
The flour creates a light coating that helps the sauce cling and thickens the casserole slightly as it bakes. A 1:1 gluten-free flour blend can replace it in the same amount.
Butter
Butter browns the chicken and softens the onion while adding richness. Salted or unsalted both work; adjust added salt if using salted butter. Part of the butter can be swapped for olive oil if needed.
White Onion
Finely diced white onion softens into the sauce and adds mild sweetness. Yellow onion can be used in the same amount for a slightly stronger flavor.
Broccoli Florets
Fresh broccoli gives the best texture and color. Frozen broccoli works well if fully thawed and drained very well to prevent a watery casserole.
Cream of Chicken Soup
The condensed soup forms a quick savory base for the sauce. A homemade cream sauce or cream of mushroom soup can be substituted if preferred.
Heavy Whipping Cream
Heavy cream makes the sauce rich, smooth, and creamy. Half-and-half can be used for a lighter version, though the sauce will be less rich.
Sharp Cheddar Cheese
Sharp cheddar delivers bold flavor that stands up to the creamy sauce. Shred it yourself for the best melt. Mild cheddar or a blend with Monterey Jack works for a softer, extra-melty result.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven or microwave, adding a splash of cream or broth if the sauce tightens. The casserole can be frozen for up to 2 months; cool completely first, thaw overnight in the refrigerator, and reheat slowly.
Broccoli Cheddar Baked Chicken
Ingredients
Chicken
- 6 large boneless skinless chicken breasts
- 1 tablespoon paprika
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 4 tablespoons butter
Sauce and Broccoli
- 2 tablespoons butter
- 1 medium white onion, finely diced (about 1 cup)
- 4 to 5 cups fresh broccoli florets, or (16 ounces) frozen broccoli, thawed and well drained
- 1 can (10.75 ounces) cream of chicken soup
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded, divided
Instructions
Chicken
- Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- Mix the paprika, salt, pepper, and garlic powder. Season both sides of the chicken.
- Place the flour in a shallow dish and dredge each breast, shaking off excess.
- Melt 4 tablespoons butter in a large skillet over medium heat. Brown the chicken about 4 minutes per side until golden. Transfer to the prepared baking dish.
Sauce and Broccoli
- Melt the remaining 2 tablespoons butter in the same skillet. Add the onion and cook 5 to 8 minutes until softened.
- Add the broccoli and cook 3 to 4 minutes until it just begins to soften.
- Stir in the cream of chicken soup, heavy whipping cream, and 1 cup of the shredded cheddar until smooth and creamy.
- Pour the sauce evenly over the chicken.
- Bake uncovered for 40 minutes.
- Sprinkle the remaining 1 cup cheddar over the top and bake 5 to 10 minutes more, until the cheese is melted and bubbly and the chicken reaches 165°F.
- Rest 5 to 10 minutes before serving. Spoon extra sauce over each portion.
This recipe was inspired by Broccoli Cheddar Chicken Casserole by Iamhomesteader.com