Chicken Broccoli Casserole

Chicken and Broccoli Casserole Recipe

Everyone loves a good casserole and they are such an easy meal idea. Here’s my healthy take on a family favorite.

Tip to Include the Kids:

I love to let my kids help cook whenever possible. We have the crinkle cutter with the wooden handle from this set and I love to let the children help chop the chicken and grate the cheese if I use it.

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. Now that they are older, my kids are actually a tremendous help many nights with cooking and 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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Chicken Broccoli Casserole

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Delicious chicken and broccoli casserole with optional sour cream, cheese and spices.

Ingredients

  • 4 chicken breasts (or the meat from one whole chicken, cooked)
  • 1 bag frozen broccoli (or 1 head fresh)
  • 1 bag frozen cauliflower (or 1 head fresh)
  • 4 TBSP butter
  • 1 onion, chopped
  • ½ lb cheese (optional)
  • 2/3 cup sour cream (optional)
  • Parmesan topping (optional)
  • 1 tsp of each of these spices or to taste: basil, garlic, salt and pepper

Instructions

  1. Preheat oven to 375 degrees
  2. Bake chicken until cooked or cook in a pan. I pre-cook chicken on a weekend so that I can make this recipe easily on a week night.
  3. In a baking dish, pour frozen broccoli and cauliflower and chopped onion and butter.
  4. Put in oven until heated and mostly cooked (15-20 minutes).
  5. While vegetables are heating, chop chicken into bite sized pieces and grate cheese if using
  6. Remove vegetables from oven, add chopped chicken, spices, sour cream, cheese and ¼ cup water and mix well.
  7. Top with Parmesan if desired and put back in oven until melted

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Reader Comments

  1. Why dont yu have nutrition list on recipes or am I missing them

  2. sounds good i’m going to try it

  3. I love all of your recipes. The only thing that would make them better is if you can list a “ballpark” time it takes to create these meals. I’ve gotten over my head a few times with some of your recipes that seem like they won’t take much time, but end up consuming my night. Thanks!

  4. Just made this and the reaction from the whole family was ‘Wow’!  Only thing I changed was I fried onion and garlic in butter then added it to casserole with the sour cream.   It’s gone onto our list of regular dinners, thanks.

  5. This recipe is delicious!

    A couple of suggestions to help make the instructions easier to follow:

    – Specify what size casserole dish you’ll need for this, as you’ll need a larger one (!).

    – It wasn’t clear what you do with the 4 TBSP of butter by how the recipe is written, and so I assumed it was to use with the onions (see the following).

    – Sauté the onions before you add the frozen vegetables, to ensure the onions get cooked enough and are soft.

    – Include amount of basic and garlic (as well as the type of garlic–fresh chopped? powder?) that you typically use would be great for us new to cooking.

    Thank you for all of your great recipes and articles. 🙂

  6. Does this Chicken Broccoli Casserole fair well if you freeze it and try to reheat?
    Thanks & Blessings,
    Shan
    The How to Guru

  7. This is so easy and delicious! Thanks!

  8. I made this this eve. My whole family really liked it!! My family was starving and wanted to eat…..the veggies were still a little crisp and there was quite a bit of liquid in the bottom of the dish. Next time I will allow more cooking time. It seemed to take much longer than the recipe indicated. Might even microwave the veggies a little first. All in all it was a hit.

  9. I made this earlier in the week and I and my husband both loved it. I too, had water in the bottom with crispy veggies so I think I’ll just leave the water out. We don’t mind crunchy veggies. I like that it has the cauliflower also. This will be a perfect “go-to” recipe once I start precooking chickens over the weekend! Thank you!

  10. So good! Just made this for supper and my 5 boys (ages 10 and under) all loved it!

  11. I used 1/4 cup of bone broth instead of water. Yum!

  12. Thank you for this recipe! I am very bad at following recipes exactly, but this one really inspired me and added an easy, delicious, healthy dish to our rotation! I always have onion, garlic, and butter..but I make this dish when I have (now I try to have all of these on hand):
    1. cooked chicken, or breasts that are defrosted and easy to cook
    2. sour cream and/or cream cheese and some sort of other cheese
    3. frozen veggies of just about any sort (have tried broccoli, cauliflower, green bean, artichoke, carrot)

    What I learned from your recipe is that I can dump those frozen veggies into a baking dish (I don’t add butter or onion at this stage) and stick them in the oven while I sauté up some onions and garlic (I also add herbs and other fresh veggies here like mushrooms). Once they are done sautéing I mix them with the sour cream, chicken and cheese and finish off in the oven. Delicious! Everyone loves it.

    Thank you Katie! 🙂

  13. What cheese do you use when you say “cheese”? Sorry for the silly question but I really want to make it right and I am sure that I could easily choose the wrong cheese lol

    • I use grass-fed white cheddar, but it’s really a matter of personal preference…

      • Thank you so much for clarifying that! Bc I am a procrastinator and asked you this 5 mins before I made dinner I used all Parmesan cheese, though it was still AMAZING thanks to your recipe I will definitely be trying it with white cheddar next time! Thanks again so much and God Bless you for all you do!

  14. Just made this and added 1 cup of quinoa cooked with chicken broth instead of water. Delicious protein dinner! Going to try freezing a pan too. Thanks!