Chicken Broccoli Casserole . . . fresh broccoli and chunks of chicken topped with a rich and creamy sauce. Bread crumbs add a nice crunch to this tasty chicken dish.
I’ve been trying to replace canned soup in some of my family’s favorite recipes. My family loves my updated Chicken Haystacks, and this chicken casserole is a new winner!
Chicken Broccoli Casserole Recipe (with no rice)
I first tried chicken broccoli bake in college when my roommate Melanie made it for dinner. I actually love broccoli, so I thought it was delicious. All my other roommates liked it too, so we had it fairly often.
When I got married, I started making it for my own family. Back then I used cream of chicken soup. I came up with a made from scratch sauce that is a little healthier, and it only takes a few minutes to make. My family enjoys this version just as much, maybe even more.
In the past I’ve topped it with bread crumbs, but the Panko crumbs are our favorite. They add such a tasty crunch!
This version of chicken and broccoli casserole has no rice, so it is great if you are on a low carb diet. Of course if you want to stretch it a little farther, you can certainly serve it over rice. Either way, it is tasty comfort food that is actually packed with nutrition!
How to make Chicken Broccoli Casserole
Ingredients:
- butter
- flour
- milk
- poultry seasoning
- garlic powder
- dry minced onion
- salt
- chicken base
- cheddar cheese
- lemon juice
- Miracle Whip
- broccoli florets
- chicken breasts
- salt and pepper
- Panko crumbs
Preheat oven to 350 degrees. Make a sauce by melting butter in a medium saucepan. Whisk in the flour and milk. Cook and stir till thick, then stir in the seasonings, cheese, lemon juice, and Miracle Whip. Set aside.
Spread broccoli and cooked chicken in a greased 9×13 inch baking dish. Pour sauce over the top.
Sprinkle with Panko crumbs if desired. Bake uncovered for 25 – 30 minutes or until heated through and bubbly.
Tips for making this chicken broccoli casserole recipe:
-We prefer using fresh broccoli for this dish because it stays crisp. I’ve tried frozen broccoli, but it ends up pretty soft, almost mushy.
-If you like curry, you can add 1/4-1/2 teaspoon of curry powder to the sauce. I think it’s tasty, but I have a few kids who don’t like it, so I leave it out.
-I use cooked chicken breasts, but you can use shredded chicken from a rotisserie chicken if you prefer.
-We love the Panko crumbs on the top, but you can use plain bread crumbs, or just omit the crumbs altogether.
-Miracle Whip adds a nice tang to the sauce, so if you use mayonnaise instead it will not be the same.
Can I use a can of cream of chicken soup instead of the homemade sauce?
Certainly. You can use a 10.5 ounce can of soup in place of the sauce. You will need to add about a half a cup of milk, the cheese, lemon juice, and Miracle Whip as directed in the recipe. I won’t judge.
LOOKING FOR MORE EASY CHICKEN RECIPES? TRY THESE:
Chicken Broccoli Casserole Recipe
Chicken Broccoli Casserole
Equipment
Ingredients
Sauce
- 1 Tbsp butter
- 2 Tbsp flour
- 2 ½ cups milk
- pinch of poultry seasoning
- ¼ tsp garlic powder
- 1 tsp dry minced onion
- ½ tsp salt
- 1 tsp chicken base or chicken bouillon
- ½ cup shredded cheddar cheese
- 1 tsp lemon juice
- 3 Tbsp Miracle Whip
Casserole
- 6 cups fresh broccoli chopped
- Salt and pepper to taste
- 2 large chicken breasts cooked and cubed or shredded
- ⅓ cup Panko crumbs
Instructions
- Preheat oven to 350 degrees.
- Make a sauce by melting butter in a medium saucepan. Whisk in the flour and milk. Cook and stir till thick and bubbly, then stir in the poultry seasoning, garlic powder, minced onion, salt, chicken base, and cheese. Cook and stir till cheese is melted. Remove from heat and stir in lemon juice and Miracle Whip. Set aside.
- Wash and chop broccoli. Spread in a greased 9x13 inch baking dish. Sprinkle with salt and pepper to taste. Spread cooked chicken evenly over the broccoli.
- Pour sauce over the top of the chicken. Sprinkle with Panko crumbs.
- Bake for 25 - 30 minutes or till hot and bubbly.
Nutrition
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