A rich, creamy comfort-food casserole with tender chicken, broccoli, creamy garlic sauce, and golden melted cheese. This style of chicken-and-broccoli bake is commonly made as a creamy, cheesy oven casserole.
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breast, cut into bite-size pieces
- 3 cups broccoli florets
- 2 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1½ cups milk
- ½ cup heavy cream
- 4 oz (115 g) cream cheese
- 1 cup shredded mozzarella
- ½ cup shredded cheddar
- ¼ cup grated Parmesan
- ½ tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt, or to taste
- 1 tbsp fresh chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, paprika and Italian seasoning.
- Heat a little oil in a skillet and cook chicken for 5–7 minutes, until lightly golden.
- Steam or blanch broccoli for 2–3 minutes, then drain well.
- Melt butter in the same pan. Add garlic and cook for about 30 seconds.
- Whisk in flour and cook for 1 minute.
- Gradually add milk and cream, whisking until smooth and slightly thickened.
- Add cream cheese and stir until completely melted.
- Mix in ½ cup mozzarella and the Parmesan.
- Place chicken and broccoli in a baking dish and pour the creamy sauce over them.
- Sprinkle remaining mozzarella and cheddar on top.
- Bake for 20–25 minutes, until bubbling and golden.
- For an extra-golden top, broil for 1–2 minutes while watching carefully.
- Garnish with fresh parsley and serve hot.
Approx. Nutrition
Per serving (1 of 6):
- Calories: ~480–550 kcal
- Protein: ~45–50 g
- Carbohydrates: ~10–15 g
- Fat: ~28–32 g
- Fiber: ~3–4 g
Nutrition varies depending on the cheese, cream and portion sizes.
Nut Information
Naturally nut-free: This recipe does not require peanuts or tree nuts.
For a nut allergy, check packaged cream cheese, shredded cheese, seasonings and other processed ingredients for allergy/cross-contact statements.
Q&A
Q: Can I use frozen broccoli?
Yes. Thaw and drain it well before adding it so the casserole doesn’t become watery.
Q: Can I use cooked leftover chicken?
Absolutely. Add the cooked chicken directly when assembling and reduce the baking time slightly.
Q: Can I make it low-carb?
Yes. Skip the flour or use a suitable low-carb thickener and serve without rice or pasta.
Q: Can I prepare it ahead of time?
Yes. Assemble it, refrigerate, then bake when ready. Add a few extra minutes if it’s going straight from the refrigerator.
Q: How do I get the top extra cheesy and golden?
Add mozzarella and cheddar on top and broil briefly at the end.
Q: Can I add pasta?
Yes! Cooked penne, shells or rotini work very well. Creamy chicken-broccoli pasta bakes are also a popular variation.