This Chicken Broccoli Casserole is a rich and creamy dinner that comes together in just 30 minutes. It's a great way to use leftover cooked chicken, combined with fresh broccoli for a comforting meal. The buttery Ritz cracker crust also adds golden crunch to every bite.
Chicken Broccoli Casserole Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 27 minutes
- 🍴 Servings: 8 servings
- 🧄 Flavor Profile: Creamy, buttery, savory with a mild onion and garlic note
- 🍚 Best Served With: Rice, egg noodles, or a simple side salad
- 🧊 Make Ahead?: Yes, assemble ahead and refrigerate before baking
Summarize and Save This Content On
I first threw this chicken and broccoli casserole together as a quick, time-saving meal on a busy night, and it was an instant hit. The creamy filling and buttery crunch make it feel special without extra effort. The best part is the savory green onions, which add a fresh pop of flavor that really lifts the whole dish.
If you enjoy the crispiness of Ritz crackers, then you'll love Parmesan chicken and scalloped corn casserole.
Why You'll Love This Recipe
- It's ready in 30 minutes: The prep and cooking time for this chicken and broccoli casserole takes 30 minutes total, with only about 3 minutes of hands-on time from you. It's low effort, but maximum results.
- It's customizable: There are endless opportunities with this recipe, so you can get creative with the veggies, protein, or even the type of cheese and make it your own.
- It's picky eater-approved: If you have picky eaters, don't worry! The cheesy flavor and creamy texture are enough to make anyone go back for seconds.
Ingredients
All the ingredients needed to get the right texture and flavor in this chicken and broccoli recipe are listed below. It's meant to be pantry-friendly!
- Sour cream: This works with the cream of mushroom soup to make the filling nice and creamy. The tang of the sour cream helps to cut through the richness, but I recommend full-fat for the best texture. If you want, you can substitute the same amount of plain Greek yogurt.
- Green onions: The fresh green onions add great savory flavor and texture to the chicken and broccoli casserole. I use 3 stalks because I want them to be noticeable, but you can reduce it to 1-2 if you want a milder onion flavor.
- Chicken: Any cooked, shredded chicken will work great in this casserole. It's a great way to use leftover chicken, too. A great example is this sous vide whole chicken.
- Broccoli: I use fresh broccoli in this recipe, and precook it so it comes out nice and tender. You may use frozen broccoli instead, as long as you thaw it and pat it dry. It will likely take less pre-cooking time than fresh broccoli.
- Cheese: The combination of cheddar and Parmesan is such a good match. You can also choose one or the other, depending on preference. Shred it fresh so it melts better, but prepackaged will work in a pinch since it goes on top.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Swap the soup: I use cream of chicken soup, but you can swap it with cream of mushroom, cream of celery, or cream of chicken with herbs for a fun twist.
- Use more veggies: Include 1 cup of frozen peas and carrots, or mixed veggies for more texture.
- Skip the broccoli: This dish works with just the chicken too! Leave the broccoli out or replace it with cauliflower, green beans, or any other cooked vegetable you like.
- Swap the crackers: Instead of crushed Ritz crackers, you can try this recipe with panko breadcrumbs or cornflakes. You'll get a nice crunch but a less buttery flavor.
- Make it cheesy: Turn this into a cheesy chicken and broccoli casserole by adding ½-3/4 cup of cheddar cheese to the filling. You can even sprinkle more on top too.
How to Make Chicken Broccoli Casserole
Here are the steps needed to make this easy chicken broccoli casserole in the oven. Preheat your oven to 350°F and grease a 2.5-quart baking dish.
Step 1: Make the creamy mixture. Combine the sour cream with the cream soup and green onions.
Step 2: Add chicken and broccoli. Stir in the cooked chicken and broccoli.
Step 3: Transfer to the baking dish. Pour the mixture into the baking dish and spread it evenly.
Step 4: Make the topping. Combine the crushed Ritz crackers with melted butter, parsley, and cheese.
Step 5: Sprinkle it on top. Sprinkle the crust evenly on top of the casserole.
Step 6: Bake and serve. Place it in the oven and bake for about 25 minutes, until it's bubbling and golden brown on top. Serve with a spring asparagus salad on the side.
Expert Tips
- Don't overcook the broccoli: Only precook the broccoli until it is just tender but not soft. It will continue to cook in the oven, and if it's cooked too much beforehand, it will become mushy and overcooked.
- Assemble the casserole in advance: If you like, you can prepare this casserole up to 2 days in advance and keep it covered in the refrigerator. Leave off the topping until you're ready to bake it, and add 5-10 minutes to the cooking time if it comes straight from the fridge.
- Refrigerator storage: Cover or transfer the leftovers to an airtight container for 3-4 days in the fridge.
- Reheating the leftovers: You may reheat the leftovers covered in a 325° F oven for 10-15 minutes or in the microwave, covered with a damp paper towel for 1-2 minutes.
- Re-crisping the topping: When reheating the leftovers in the oven, remove the foil during the last 5 minutes of heating. This will help to get the topping nice and crispy again.
If you love chicken casseroles, try this chicken and rice casserole.
Serve this recipe with my broccoli cauliflower casserole and you'll have a delicious dinner.
Serving Suggestions
- Enjoy with more veggies: Some other vegetable side dishes to pair with this broccoli chicken casserole are peas or smoked glazed carrots.
- Pair with bread: Try some slices of French bread on the side or some air-fried frozen biscuits with a little butter.
- Try a refreshing drink: I love a good orange gin and tonic cocktail alongside my portion of this chicken and broccoli casserole.
- Make it for a special occasion: Enjoy this recipe for Sunday dinner, a birthday dinner, or a potluck!
Chicken Broccoli Casserole Recipe FAQs
If you are looking for a crockpot version of this recipe, I highly recommend that you make this crockpot chicken broccoli rice instead. It's just as tasty and designed to be made in the slow cooker.
This chicken broccoli casserole is done when the filling starts bubbling around the edges, and the Ritz topping turns a deep golden brown. If it's still light golden, you can cook it longer.
Of course! You can use any cooked chicken that you want. If you don't have any leftovers, a rotisserie chicken would be perfect.
Yes, you can. Cover it tightly with foil and freeze it for up to 3 months without the cracker topping. Thaw it in the fridge overnight before you reheat it in the oven, and add a fresh crust.
More Chicken Casserole Recipes to Try
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Chicken Broccoli Casserole
Ingredients
- 1 ½ cups sour cream
- 10.5 ounce condensed cream of chicken soup
- 3 green onion stalks finely chopped
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 4 cups chicken cooked and diced (or shredded)
- 2 ½ cups broccoli florets cooked until tender
Topping
- 8 ounces Ritz crackers crushed
- ½ cup salted butter or 1 stick, melted
- 1 teaspoon dried parsley
Optional Add-Ins
- ½-¾ cup cheese shredded
- 2-4 tablespooons Parmesan Cheese shredded or grated
Instructions
- Preheat oven to 350F and prepare a 2.5-quart casserole dish with non-stick spray.
- In a large bowl, mix sour cream, cream of chicken soup, green onions, black pepper and garlic powder.
- Stir in diced chicken and broccoli. Mix until fully coated. Add to prepared baking dish and spread evenly.
- In another bowl, combine Ritz crackers with melted butter and dried parsley. Add cheese or cheeses in the bowl too if using. Sprinkle over casserole.
- Bake about 25 minutes until bubbling and topping is golden.
Notes
- Cook the broccoli just until it's tender-crisp, not soft. It will continue to cook in the oven, so overcooking it beforehand can cause it to turn mushy.
- You can make this casserole up to 2 days ahead and store it covered in the refrigerator. Wait to add the topping until just before baking, and plan to increase the bake time by 5-10 minutes if you're cooking it straight from the fridge.
KIM says
The directions omit the rice.
Karin and Ken says
I can't thank you enough for bringing the error in this recipe to my attention! I have corrected it and am hoping you'll still try this super easy dinner recipe! I just love it! Take care and be well. Karin