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Chicken and Broccoli Casserole Recipe

American · Main course · 45 min total

A comforting, creamy casserole with tender chicken and broccoli, topped with a crispy cheese crust. Perfect for a family dinner.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
• 4 cups broccoli florets (about 1 large head)
• 2 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup breadcrumbs
• 2 tbsp melted butter (for topping)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil. Add broccoli and cook for 2 minutes. Drain and set aside.
3. In a large skillet over medium-high heat, cook chicken pieces until golden and cooked through (about 5-7 minutes). Remove and set aside.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 1 minute.
5. Sprinkle flour over the onion mixture and stir constantly for 1 minute. Gradually whisk in chicken broth and heavy cream. Bring to a simmer and cook until thickened, about 2-3 minutes.
6. Remove from heat. Stir in sour cream, salt, pepper, paprika, and 1 cup of cheddar cheese until melted and smooth.
7. Add the cooked chicken and broccoli to the sauce and stir to combine. Transfer to the prepared baking dish.
8. In a small bowl, mix breadcrumbs with 2 tbsp melted butter. Sprinkle over the casserole along with the remaining 1/2 cup cheddar cheese.
9. Bake for 20-25 minutes, until bubbly and golden on top. Let rest for 5 minutes before serving.

Tips

• For a lighter version, use half-and-half instead of heavy cream.
• To make ahead, assemble casserole without breadcrumb topping, cover, and refrigerate up to 24 hours. Add topping and bake, adding 10 minutes to cooking time.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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