Chicken and Broccoli Casserole

chickenbrocollicasserole My chicken broccoli casserole recipe is so easy and comforting. It's got juicy chicken, tender veggies, creamy Dijon sauce and melty cheese. This chicken broccoli casserole is basically 2 of my all-time fave casserole staples - chicken and broccoli - baked up in a creamy, flavourful sauce that’s a little different. I was inspired to make this as a healthier take on a dish called chicken Divan. Unlike most versions, mine ditches the usual flour, breadcrumbs and processed cream of chicken soup for actual real-food ingredients. Tender chicken and broccoli in a unique creamy sauce - The sauce in this one stands out from many broccoli chicken casserole recipes (even my popular chicken bacon ranch casserole) and I love that. It’s creamy and garlicky, but the addition of poultry seasoning and Dijon mustard gives it an amazing cozy vibe. Simple, natural ingredients - Like I said, no starches or condensed soups. And these are staples you can find at any grocery store. Easy and meal prep friendly - This chicken broccoli casserole doesn’t require too much chopping (just the chicken and broccoli) and you can easily make it ahead to pop in the oven on busy weeknights. Plus, I can’t resist a healthy dinner recipe that makes an entire meal in one dish.

Casserole:
6 cups broccoli, cut into medium florets
2 Tbsp. extra-virgin olive oil
1½ lbs chicken breasts, boneless, skinless, cut into 1” pieces (~ 3-3½ cups)
¾ tsp. sea salt
½ tsp. black pepper, freshly ground
¾ cup cheddar cheese, freshly shredded

Sauce:
1 cup chicken broth
1 cup heavy cream
1 tsp. poultry seasoning
1 tsp. garlic powder
1 tsp. onion powder
6 oz cream cheese, cut into small pieces and softened at room temperature
1 tsp. Dijon mustard
½ tsp. sea salt

Tap on the times in the instructions to start a kitchen timer.

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place broccoli florets into a pot of boiling water. Simmer for 3-4 minutes, until crisp tender. Drain and run under cold water or plunge into an ice bath to stop the cooking process.

Dry the broccoli well and spread it in the bottom of a large baking dish. Set aside.

In a large bowl, season the chicken pieces with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 10 minutes, flipping to different sides every couple of minutes, until browned and cooked through. Remove from the skillet and toss with the broccoli in the baking dish. Set aside.

In the same skillet, make the sauce. Add the chicken broth, heavy cream, poultry seasoning, garlic powder and onion powder (if using) to the skillet. Bring to a gentle boil. Scrape the bottom of the pan with a wooden spatula to release any browned bits stuck to the bottom. Reduce heat and simmer for about 10 minutes, stirring often, until the volume is reduced by about half.

Remove from heat. Stir in the cream cheese, Dijon mustard and salt, until smooth. You can adjust the mustard and salt to taste here.

Pour the sauce over the chicken and broccoli in the baking dish. Sprinkle shredded cheese on top.

Bake for 10-15 minutes, until the chicken broccoli casserole is hot and the cheese is melted.

Cook’s Notes:

Tips: Check out my Cook’s Notes: above to help you get juicy chicken (not dry), tender broccoli (not mushy) and the right texture and flavour in your sauce (not watery, lumpy, or bland).
Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
Meal prep: You can cut the broccoli and chicken ahead of time or even assemble the entire casserole 2-3 days before. And since it reheats beautifully, it’s also perfect to fully cook and portion in containers for easy lunches.
Reheat: Bake the entire casserole at 350°F (180°C/160°C fan, Gas Mark 4) until hot, or microwave individual portions.
Freeze: Keep in the freezer for up to 3 months. You can freeze this dish before or after baking. The sauce texture does change a bit, but I still think it’s very good. Thaw in the fridge overnight.
Did you spot a change in this chicken broccoli casserole recipe? I originally published it in 2021, but made a few improvements recently. These changes include swapping butter for olive oil (healthier and doesn’t burn), using cream cheese instead of sour cream (it thickens the sauce better and has a better texture), reducing the amount of cheese on top (this is up to you.), reducing the amount of mustard (it was too strong before) and adjusting the ratio of chicken to broccoli (more veggies this time). I promise, it’s even better - and simpler - than before.
Be careful not to overcook the broccoli. It will get mushy if you cook it too long in the boiling water, or if you don’t shock it with ice or cold water right away. Keep in mind the broccoli softens more when you bake the casserole, so I recommend even undercooking it a little bit.
Don’t overcook the chicken, either. It will dry out if you overcook it. An internal temperature of 165 degrees F is ideal (I use this meat thermometer to check), but I usually do a couple degrees lower. The temp still rises to 165 while it rests as you make the sauce.
Watch the heat and spacing when cooking the chicken. For nice browning, you want the pieces in a single layer and a cast iron skillet like this works best. I start at medium-high, but if it seems like the pan is overheating and the chicken is golden before it’s cooked through, reduce the heat.
Why scrape the bottom of the pan? This is called deglazing and it adds extra flavour. Highly recommend.
When simmering the sauce, stir often. It will form a film on top if you don’t.
Add a little more salt than you think you need for the sauce. It will taste less salty and intense when combined with the chicken and broccoli. With the amounts in my recipe, my (picky) daughter thought it was too salty, I thought it was just right and my husband thought it wasn’t quite salty enough. Adjust to your taste.
Cream cheese not melting smoothly? It takes time, so keep smashing it down. If it still doesn’t want to come together, you can blend the sauce in a blender briefly and it will become totally smooth. Make sure to vent the top due to the heat.
What do you do if the sauce seems thin? This can happen if you don’t reduce the liquid enough before adding the cream cheese. There are 2 ways to fix it. You can bake the chicken broccoli casserole for longer (~ 30 minutes) at a lower temperature (350°F (180°C/160°C fan, Gas Mark 4), which actually thickens the sauce, or you can gently simmer the sauce even with the cream cheese to reduce it more (don’t let the heat get too high). I’ve done both when I had a runny sauce.
You can mix the chicken, broccoli and sauce in a large bowl instead of the baking dish if you like. I do it with tongs right in the baking dish to avoid an extra bowl to wash.
Check for liquid at the bottom of your pan before pouring in the sauce. Sometimes the broccoli releases extra moisture into the pan and you want to pat that dry with paper towels before mixing in the sauce, or your dish can be watery.

Serving Suggestions:

I usually serve this healthy chicken broccoli casserole all on its own - love a one-dish meal. If you want it heartier, I recommend serving it in a bowl over a base of white rice, cauliflower rice, or air fryer roasted potatoes.
You can also lighten up your dinner with a side of my cucumber tomato avocado salad or French-inspired carrot salad.