12 Classic Chicken Casseroles with Broccoli and Cheese

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Looking for a cozy, crowd-pleasing dinner that’s both comforting and easy? These 12 classic chicken casseroles with broccoli and cheese deliver creamy, cheesy goodness in every bite. Whether you’re after a quick weeknight meal or a make-ahead family favorite, these recipes are sure to satisfy. Let’s dig in!

Classic Broccoli Chicken Cheddar Bake

You know those nights when you need a hearty, comforting meal without a ton of fuss? This Classic Broccoli Chicken Cheddar Bake is exactly that—creamy, cheesy, and packed with tender chicken and broccoli.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 cups cooked chicken, shredded
2 cups broccoli florets (fresh or frozen, thawed)
1 can (10.5 oz) cream of chicken soup
1/2 cup milk
1 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
1 1/2 cups crushed Ritz crackers
2 tbsp melted butter

Instructions

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
In a large bowl, whisk together the cream of chicken soup, milk, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper until smooth.
Fold in the shredded chicken, broccoli florets, and half of the cheddar cheese until evenly combined.
Transfer the mixture to the prepared dish and spread it into an even layer.
In a small bowl, mix the crushed Ritz crackers with melted butter until coated. Sprinkle over the casserole along with the remaining cheddar and Parmesan.
Bake for 25–30 minutes, or until bubbly and the topping is golden brown. Tip: For extra crunch, broil for 1–2 minutes at the end. Let it rest 5 minutes before serving—this helps it set and not run.
Tip: If using fresh broccoli, steam it for 2 minutes first for a tender texture.
Tip: Shred your own cheddar from a block—it melts creamier than pre-shredded.

Biting into this casserole, you get a creamy, savory base with tender chicken and broccoli, all topped with a buttery, crunchy cracker crust. It's the ultimate comfort food—perfect for busy weeknights or potlucks. Serve it with a simple side salad or steamed rice to round out the meal.

Cheesy Chicken Broccoli and Rice Casserole

This cheesy chicken broccoli and rice casserole is the ultimate comfort food. It's a hearty one-dish meal that comes together in about an hour. You'll love the creamy Swiss cheese and tender chicken.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the casserole

1 cup uncooked long-grain rice
2 cups broccoli florets
2 cups shredded cooked chicken (rotisserie works great)
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1/2 cup diced onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Swiss cheese
Butter for greasing the dish
Optional: 1/4 cup breadcrumbs for topping

Instructions

Preheat your oven to 375°F. Grease a 9×13-inch casserole dish with butter.
Cook the rice according to package directions until tender (usually about 15 minutes). Tip: Using long-grain rice gives the best texture.
Steam the broccoli florets for 3-4 minutes until bright green and tender-crisp. Don't overcook—they'll soften more in the oven.
In a large bowl, combine the cooked rice, steamed broccoli, shredded chicken, cream of mushroom soup, milk, diced onion, minced garlic, salt, pepper, and 1 cup of the shredded Swiss cheese. Mix well.
Transfer the mixture to the prepared dish and spread evenly. Top with the remaining 1 cup Swiss cheese. If using, sprinkle breadcrumbs over the cheese.
Bake for 30-35 minutes until bubbly and the cheese is melted and golden. Tip: Let the casserole rest for 5 minutes before serving—it sets up better.

Bake until golden and bubbly. The Swiss cheese gets all melty and the top gets a nice crust. Serve it with a simple green salad or enjoy it straight out of the dish—it's a complete meal that's sure to please.

Chicken Broccoli Alfredo Casserole

Kick off your weeknight dinner with a creamy, cheesy Chicken Broccoli Alfredo Casserole that's pure comfort in a dish. This baked pasta combines tender chicken, fresh broccoli, and a rich homemade Alfredo sauce, all topped with melty Parmesan. It's the kind of meal that makes everyone ask for seconds.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

1 lb penne pasta
2 cups cooked chicken, shredded
3 cups fresh broccoli florets (about 1 head)
4 tbsp unsalted butter
4 cloves garlic, minced
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
½ cup chicken broth
1 tsp salt
½ tsp black pepper
¼ tsp nutmeg (optional but nice)
1 ½ cups freshly grated Parmesan cheese (about 6 oz)
1 cup shredded mozzarella cheese (optional, for topping)

Instructions

Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
Cook the penne pasta according to package directions until al dente. About a minute before it's done, add the broccoli florets to the boiling water. Drain well and set aside. (Tip: Cooking broccoli with pasta saves time and reduces cleanup.)
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes, until golden and bubbly. (Tip: This roux thickens the sauce; don't skip this step.)
Gradually pour in the milk, heavy cream, and chicken broth, whisking constantly to prevent lumps. Bring to a gentle simmer; the sauce should thicken enough to coat the back of a spoon, about 3-4 minutes.
Reduce heat to low. Stir in salt, pepper, and nutmeg. Then gradually add the Parmesan cheese, stirring until melted and smooth. Taste and adjust seasoning if needed.
In a large bowl, combine the cooked pasta and broccoli with the shredded chicken. Pour the Alfredo sauce over the top and toss gently to coat everything evenly.
Transfer the mixture to the prepared baking dish. If using mozzarella, sprinkle it evenly over the top.
Bake for 20-25 minutes, until the casserole is hot and bubbly and the top is lightly golden. If you want a browner top, broil for the last 2 minutes, watching carefully.
Let it rest for 5 minutes before serving. This helps the casserole set and makes serving easier.

Picture this: each forkful gives you creamy pasta, tender chicken, and bright broccoli, all wrapped in a velvety Parmesan sauce. The baked top adds a slight crunch, making every bite satisfying. Serve it with a simple green salad or garlic bread for a complete meal that's sure to become a family favorite.

Southwest Chicken Broccoli Casserole

You know those nights when you need a quick, comforting dinner that feels a little special? This Southwest Chicken Broccoli Casserole is exactly that—creamy, cheesy, with a spicy kick from pepper jack and cumin. It's a one-dish wonder that'll become a weeknight staple.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

About 3 cups cooked shredded chicken (rotisserie is perfect)
4 cups frozen broccoli florets (thawed, or fresh chopped)
2 cups shredded pepper jack cheese
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: 1/2 cup crushed tortilla chips or panko breadcrumbs

Instructions

Preheat your oven to 375°F. (Tip: Make sure it's fully preheated for even baking.)
In a large bowl, mix cream of chicken soup, sour cream, cumin, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth.
Add the shredded chicken and broccoli florets to the bowl. Stir well to coat everything evenly.
Transfer the mixture to a 9×13-inch baking dish. Spread it into an even layer.
Sprinkle the shredded pepper jack cheese over the top. (Tip: Shredding from a block melts better than pre-shredded.)
If using, scatter crushed tortilla chips or panko breadcrumbs over the cheese for crunch.
Bake for 25-30 minutes, until bubbly and golden brown. (Tip: If browning too fast, tent with foil halfway.)
Let casserole rest for 5 minutes before serving. This helps it set and makes serving easier.

You'll love how the creamy, slightly spicy sauce coats every bite of tender chicken and broccoli. The bubbly cheese on top gets golden and irresistible. Serve it over rice or with a side salad for a complete meal.

Chicken Broccoli and Wild Rice Casserole

Craving a cozy casserole that feels like a warm hug? This Chicken Broccoli and Wild Rice Casserole is creamy, hearty, and full of flavor – perfect for busy weeknights.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 50 minutes

Ingredients

1 cup wild rice blend
2 cups cooked shredded chicken (a rotisserie bird works great)
3 cups broccoli florets (about a couple of heads)
1 can (10.5 oz) cream of mushroom soup
1 cup milk (any kind)
1 ½ cups shredded cheddar cheese, divided
½ small onion, diced
2 cloves garlic, minced
2 tablespoons butter
Salt and pepper to taste

Instructions

Preheat your oven to 375°F and grease a 9×13-inch baking dish with a little butter or nonstick spray.
Cook the wild rice according to package directions until tender, about 45 minutes. For extra flavor, swap water for chicken broth. Drain any excess liquid.
While the rice cooks, steam the broccoli florets for 3–4 minutes until bright green and crisp-tender. Plunge them into cold water to stop the cooking, then drain well.
In a large bowl, stir together the cream of mushroom soup, milk, 1 cup of shredded cheddar, cooked chicken, cooked wild rice, broccoli, diced onion, minced garlic, and a pinch of salt and pepper. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining ½ cup of cheddar on top.
Bake for 25–30 minutes, until the casserole is bubbly around the edges and the top is golden brown. Let it rest for 5 minutes before serving — this helps it set for cleaner slices.

Result? A rich, creamy casserole with tender chicken, vibrant broccoli, and nutty wild rice. Serve it with a simple side salad or crusty bread for a complete meal that everyone will love.

Creamy Chicken Broccoli and Potato Casserole

Mmm, there's something about a cheesy, creamy casserole that feels like a warm hug. This one combines tender chicken, crisp broccoli, and soft potatoes in a rich Gruyere sauce. Plus, it all comes together in one dish for easy cleanup!

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Casserole

2 cups cooked shredded chicken
2 cups broccoli florets (fresh or frozen, thawed)
3 medium potatoes, peeled and cubed (about 2 cups)
1 cup shredded Gruyere cheese
1 cup heavy cream
1 cup chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
3 cloves garlic, minced
1 small onion, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

For the Topping

1/2 cup shredded Gruyere cheese
1/4 cup breadcrumbs (optional)

Instructions

Preheat oven to 375°F. Grease a 9×13 baking dish.
Place cubed potatoes in a pot and cover with water. Bring to a boil and cook 8–10 minutes until fork-tender. Drain and set aside. Tip: Don't overcook or they'll get mushy.
In the same pot or a separate one, bring water to a boil. Add broccoli florets and cook 2–3 minutes until bright green. Drain and rinse with cold water to stop cooking. Tip: Blanching keeps the broccoli vibrant and crunchy.
In a large skillet, melt butter over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 1 minute more.
Whisk in flour and cook 1–2 minutes until golden and bubbly.
Slowly pour in chicken broth while whisking constantly, then add heavy cream. Continue stirring until the sauce thickens, about 3–4 minutes.
Reduce heat to low. Add 1 cup shredded Gruyere, salt, pepper, and paprika. Stir until melted and smooth. Tip: Keep the heat low to prevent the cheese from separating.
In a large bowl, combine shredded chicken, cooked potatoes, broccoli, and the cheese sauce. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup Gruyere and breadcrumbs on top.
Bake for 20–25 minutes until bubbly and the top is golden brown.
Let rest for 5 minutes before serving. Tip: This helps the casserole set so you get clean slices.

You'll love how the creamy Gruyere sauce coats every tender chunk of potato, chicken, and broccoli. The breadcrumb topping adds a nice crunch, making this perfect comfort food for a busy weeknight. Serve it with a simple side salad for a complete meal.

Chicken Broccoli Tortellini Casserole

Ever have those nights when you want comfort food but don't want to spend hours in the kitchen? This Chicken Broccoli Tortellini Casserole is your answer. It's creamy, cheesy, and packed with tender chicken and vibrant broccoli, all baked together with pillowy tortellini.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

2 cups shredded cooked chicken (from a rotisserie chicken works great)
2 cups fresh broccoli florets (about 1 small head)
1 package (about 16 oz) cheese tortellini (frozen or refrigerated)
1 can (10.5 oz) condensed cream of chicken soup
1/2 cup milk (whole or 2%)
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste (a pinch each)
2 cups shredded mozzarella cheese (divided)

Instructions

Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish.
Cook the cheese tortellini according to package directions until al dente. Drain and set aside. (Tip: cook it a minute less than al dente so it doesn't get mushy when baked.)
Steam the broccoli florets until bright green and just tender, about 3 minutes. Drain and set aside.
In a large bowl, whisk together the cream of chicken soup, milk, garlic powder, and a pinch each of salt and pepper. (Tip: using pre-cooked rotisserie chicken saves you a big step!)
Add the cooked tortellini, steamed broccoli, shredded chicken, and 1 cup of the shredded mozzarella to the bowl. Stir gently to combine everything evenly.
Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of mozzarella on top.
Bake for 20–25 minutes, until the casserole is hot and bubbly and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving. (Tip: for a crispier cheese top, broil for 1–2 minutes at the end, but watch closely.)

Perfect for a busy weeknight, this casserole delivers the ultimate comfort—cheesy, creamy, and totally satisfying. The broccoli adds a pop of color and freshness, while the tortellini soaks up all that delicious sauce. Serve it straight from the dish with a side of crusty bread for dipping.

Smoked Gouda Chicken Broccoli Casserole

Not gonna lie, this Smoked Gouda Chicken Broccoli Casserole is pure comfort food magic. It's creamy, smoky, and has that perfect crunchy top. You'll want to make it on repeat.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 cups shredded cooked chicken
3 cups broccoli florets
8 oz smoked Gouda, shredded (divided)
4 oz cream cheese, softened
1 cup milk
2 cloves garlic, minced
1 cup panko breadcrumbs
2 tbsp butter, melted
Salt and pepper to taste

Instructions

Preheat your oven to 375°F and lightly grease a 2-quart baking dish.
Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside. Tip: don't overcook—you want it bright green and still crisp.
In a large bowl, combine the shredded chicken, blanched broccoli, 1 cup of the shredded Gouda, softened cream cheese, milk, minced garlic, and a generous pinch of salt and pepper. Stir until everything is well mixed.
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the remaining 1 cup of shredded Gouda over the top. For extra smoky flavor, use more Gouda if you like.
In a small bowl, combine the panko breadcrumbs with the melted butter until the crumbs are coated. Sprinkle this mixture evenly over the cheese layer.
Bake for 25–30 minutes, until the casserole is bubbly and the topping is golden brown. Tip: let it rest for 5 minutes before serving—this helps the layers set and makes scooping easier.

Just when you thought casseroles couldn't get any better, this one delivers a smoky, creamy bite every time. Serve it with a simple green salad or roasted asparagus for a complete weeknight dinner.

Chicken Broccoli and Stuffing Casserole

Pretty much everyone I know loves a good comfort casserole, and this one hits all the right notes. It's cheesy, creamy, and has that irresistible stuffing topping.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

a couple of cups of cooked, shredded chicken
a bag (12 oz) of frozen broccoli florets, thawed and drained
a can (10.5 oz) of cream of chicken soup
a splash of milk (about 1/4 cup)
a couple of cups of shredded cheddar cheese (divided)
a box (6 oz) of stuffing mix (like Stove Top)
a few tablespoons of melted butter (about 4 tbsp)

Instructions

Preheat your oven to 350°F and lightly grease a 9×13 baking dish.
In a large bowl, stir together the cooked chicken, broccoli, cream of chicken soup, milk, and half of the shredded cheese. Mix until well combined.
Spread the mixture evenly in the prepared baking dish.
In a separate bowl, combine the stuffing mix with the melted butter and a little water (about 1/4 cup, or follow the package directions). Stir until the stuffing is evenly moistened.
Sprinkle the stuffing mixture over the casserole, then top with the remaining shredded cheese.
Bake for 40–45 minutes, until the casserole is bubbly and the top is golden brown. Let it rest for 5 minutes before serving—this helps it set and makes for cleaner slices.

Every bite of this casserole is warm and comforting—the creamy chicken and broccoli filling pairs perfectly with the crunchy, buttery stuffing topping. Try serving it with a simple side salad for a complete meal.

Low-Carb Chicken Broccoli Casserole

Craving comfort food but staying keto? This Low-Carb Chicken Broccoli Casserole is about to become your new go-to—creamy, cheesy, and totally satisfying without the carbs.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

2 cups cooked, shredded chicken (rotisserie works great)
3 cups fresh broccoli florets
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup chicken broth
1/2 cup heavy cream
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp butter, melted
1/4 cup almond flour

Instructions

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
Steam the broccoli florets for 3–4 minutes until tender-crisp and bright green, then drain well.
In a large bowl, beat the softened cream cheese with the heavy cream and chicken broth until smooth and lump-free.
Stir in the garlic powder, salt, and pepper, then fold in the shredded chicken and steamed broccoli.
Transfer the mixture to the prepared baking dish and spread it evenly.
Sprinkle the shredded cheddar over the top.
In a small bowl, mix the melted butter with the almond flour until crumbly, then sprinkle over the cheese.
Bake for 20–25 minutes, until the casserole is bubbly and the topping is golden. For extra crunch, broil for the last 1–2 minutes, watching closely.
Let it rest for 5 minutes before serving so it sets nicely.

Luscious and creamy, this casserole delivers all the comfort without the carb crash. Serve it straight from the oven with a side salad for a complete keto meal.

Chicken Broccoli and Cauliflower Casserole

Okay, friends, let’s talk about a weeknight dinner hero: this Chicken Broccoli and Cauliflower Casserole. It’s creamy, cheesy, and packed with veggies—perfect for when you want something comforting but low-carb. You’ll love how easy it comes together!

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Casserole

about 2 cups cooked chicken, shredded
2 cups broccoli florets (fresh or frozen, thawed)
2 cups cauliflower florets (fresh or frozen, thawed)
2 tablespoons butter
2 cloves garlic, minced
4 ounces cream cheese, softened
1 cup whole milk
2 cups shredded sharp cheddar cheese
1 teaspoon Dijon mustard
salt and pepper to taste

Instructions

Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
Steam the broccoli and cauliflower together until tender-crisp, about 5 minutes. (Tip: Don’t overcook—you want them bright green and still a little firm.) Drain well and set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the cream cheese and whisk until smooth. Slowly pour in the milk, whisking constantly, then stir in the cheddar and mustard. (Tip: For a thicker sauce, let it simmer 1–2 minutes until it coats the back of a spoon.) Season with salt and pepper to taste.
In a large bowl, combine the shredded chicken, steamed broccoli, and cauliflower. Pour the cheese sauce over the top and stir gently until everything is evenly coated.
Transfer the mixture to the prepared baking dish. Bake for 20–25 minutes, until bubbly and lightly golden on top. (Tip: Let the casserole rest for 5 minutes after baking—this helps it set and makes serving easier.)

Between the creamy cheese sauce, tender chicken, and perfectly crisp-tender veggies, each bite is pure comfort. Serve it with a simple side salad or enjoy it solo as a low-carb meal that feels totally indulgent—your family will be asking for seconds!

Chicken Broccoli Enchilada Casserole

Got a busy weeknight? This Chicken Broccoli Enchilada Casserole is your new best friend—creamy, cheesy, and loaded with tender chicken and broccoli, all baked into one easy dish.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Casserole

2 cups shredded cooked chicken (from a rotisserie chicken)
2 cups broccoli florets (about 1 head), steamed until tender-crisp
1 can (10 oz) red enchilada sauce
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
8 small flour tortillas, cut into strips
1/2 cup chopped green onions
1/2 tsp salt
1/4 tsp black pepper
Cooking spray

Instructions

Preheat your oven to 375°F. Lightly spray a 9×13 baking dish with cooking spray.
In a large bowl, combine shredded chicken, steamed broccoli, enchilada sauce, sour cream, half of the cheese, green onions, salt, and pepper. Stir until well mixed.
Layer half of the tortilla strips in the bottom of the prepared dish. Tip: For easier cutting, stack tortillas and use a pizza cutter.
Spread the chicken-broccoli mixture evenly over the tortilla layer.
Top with remaining tortilla strips and then the remaining cheese.
Bake for 25-30 minutes, until bubbly and the cheese is melted and lightly golden. Tip: If the top browns too quickly, tent with foil.
Let rest for 5 minutes before serving. Tip: Letting it rest helps the casserole set so it slices cleanly.

Don't forget to top it with a dollop of sour cream and extra green onions for a fresh finish. This casserole freezes beautifully, too—just assemble, freeze, and bake when you need a quick dinner. Dive in and enjoy!

Conclusion

Just like that, you’ve got a collection of cozy, cheesy casseroles perfect for any night. Whether you’re feeding a crowd or meal prepping, these classics deliver comfort every time. Give one a try and let us know your favorite in the comments—don’t forget to pin this roundup for later!

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