Chicken Broccoli Casserole

Chicken and Broccoli Casserole Recipe

Everyone loves a good casserole and they are such an easy meal idea. Everything goes into one pan and gets put in the oven, making serving a breeze. Casseroles are frequently great options for batch cooking and freezing too.

This recipe is made easiest with pre-cooked chicken (I frequently cook extra chicken on weekends or when I’m cooking some for another recipe so that I have some ready to go when I’m short on time) and frozen veggies, but you could start with raw chicken and fresh vegetables if you have a bit more time. Here’s my healthy take on a family favorite.

Tip to Include the Kids:

I love to let my kids help cook whenever possible. Letting the kids help cook is one of the ways I help them learn to love a wide variety of foods and avoid picky eaters. We have the crinkle cutter with the wooden handle from this set and I love to let the children help chop the cooked chicken and grate the cheese if I use it.

Now that they are older, my kids are actually a tremendous help many nights. The time I spent letting them “help” when they were younger has paid dividends (though I still have a two-year old to create the obligatory messes and spills while she helps).

Chicken and Broccoli Casserole Recipe
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4.67 from 12 votes

Chicken Broccoli Casserole Recipe

Delicious chicken and broccoli casserole with optional sour cream, cheese, and spices.
Course Main
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 356kcal
Author Katie Wells


  • 4 chicken breasts or the meat from one whole chicken cooked
  • 4 TBSP butter cut into cubes
  • 1 bag frozen broccoli or 1 head fresh
  • 1 bag frozen cauliflower or 1 head fresh
  • 1 onion diced
  • 2 cups cheddar cheese shredded (optional)
  • 2/3 cup sour cream optional
  • ¼ cup water
  • 1 tsp  basil
  • 1 tsp garlic powder
  • 1 tsp  salt
  • 1 tsp  pepper
  • ¼ cup Parmesan cheese optional


  • Preheat oven to 375°F.
  • If not using pre-cooked chicken, bake chicken until cooked or dice and sauté in a pan.
  • Place butter in the bottom of a 9x13 baking dish. 
  • Add broccoli, cauliflower, and diced onion.
  • Put in oven about 20-25 minutes or until heated and mostly cooked.
  • While vegetables are heating, chop chicken into bite sized pieces and grate cheddar cheese if necessary.
  • Remove vegetables from oven.
  • Add chopped chicken, cheddar cheese, sour cream, spices, and ¼ cup water and mix well.
  • Top with Parmesan if desired and put back in oven until everything is warm and cheese is melted.


The time frame listed for this recipe applies to use of pre-cooked chicken and diced frozen vegetables. 
Make and extra batch and freeze it for an easy meal another time!


Serving: 1½ cups | Calories: 356kcal | Carbohydrates: 9.7g | Protein: 18.5g | Fat: 28g | Saturated Fat: 17.6g | Cholesterol: 85mg | Sodium: 812mg | Fiber: 2.9g | Sugar: 3g

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What’s your favorite casserole? Share below!

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