Chicken Broccoli Casserole

4.98 from 37 votes

Chicken Broccoli Casserole is a delicious weeknight balanced meal full of protein, wholesome vegetables and hearty grains - it's a cheesy comforting recipe!

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This Chicken Broccoli Casserole recipe is sponsored by Roth Cheese. As always, all opinions are my own

Chicken Broccoli Casserole is a staple recipe in my house when I’m looking for a hearty filling balanced meal that can be made in one dish! Along with the cubed chicken breast and fresh broccoli, I usually toss in either rice, pasta or quinoa along with a light cream sauce. It’s a cheesy, creamy and ultra-cozy recipe to make during the winter!

Chicken broccoli casserole in a dish after it's cooked
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This Chicken Broccoli Casserole recipe has a special place in my heart. Not only because it is absolutely delicious, but because it was one of the first healthy-ish casseroles I learned to make. It’s got protein, it’s got veggies, and it’s got that cheesy goodness that everybody loves. And the best part? It doesn’t taste like you’re eating a “healthy casserole”. It just tastes good!

Recipe at a Glance

Cuisine Inspiration: American
Primary Cooking Method: Oven
Key Flavor: Savory, Cheesy
Skill Level: Easy

Summary

  • Healthy-ish yet Filling: This dish is both satisfying and nutritious. It’s packed with protein from the chicken and loaded with fiber from the quinoa and broccoli.
  • Kid-Friendly: The cheese does a good job of covering the taste of the broccoli, perfect for picky eaters.
  • Quick for Busy Days: You don’t need to spend forever in the kitchen. It only takes 10 minutes to prep and less than an hour to bake.
  • Feeds a Crowd: Whether it’s a family dinner or a casual get-together, this chicken broccoli bake makes a bunch.

Ingredients to make chicken broccoli casserole

  • Quinoa: It’s a whole grain that is high in nutritional value and protein. You can substitute quinoa with other grains or pasta.
  • Broccoli: Cut into florets. You can toss them into the casserole or blanch and add in during the final 5 minutes.
  • Chicken breasts: You will need skinless, boneless breasts, cut into cubes. If you can, use organic chicken that hasn’t been raised on antibiotics. It’s a good idea to cut them into bite-sized pieces, but you can also cut them into strips.
  • Chicken broth and milk: The liquid components that make the chicken broccoli casserole creamy and add flavor. Make your own chicken stock/broth to have on hand when you need it.
  • All purpose flour: To help thicken the casserole. You can substitute with almond flour or rice flour.
  • Seasoning: Garlic powder, salt and pepper. Feel free to add in any others like Italian seasoning or Oregano.
  • Cheese: A combination of Roth Grand Cru Cheese and Roth Havarti Cheese.
Ingredients to make the recipe: chicken, broccoli, flour, quinoa, milk, broth and cheese

How to make chicken broccoli casserole

Start by prepping all the ingredients so you can quickly add them to the casserole all together. While it’s tempting to buy pre-shredded cheese, buying a block of cheese ensures there are no added caking agents that will prevent the casserole from being delightfully cheesy. I like to include a mix of two types of cheese:

  • Roth Grand Cru Cheese: This Alpine-style cheese is quite a unique cheese that’s made with local Wisconsin milk and crafted in copper vats. It has light floral notes, nutty undertones, a hint of fruitiness and a mellow finish that really adds a distinctive taste to the chicken broccoli casserole.
  • Roth Havarti Cheese: This cheese is hand-crafted with all-natural ingredients to create a buttery, sweet and ultra melty cheese that makes the perfect cheesy topping on the casserole.
Two kinds of grated Roth cheese

Once you finish shredding the cheese and making the creamy sauce, it’s time to layer the chicken broccoli casserole. Start with olive oil at the bottom of the casserole, add the chicken, salt and pepper and cover it with quinoa.

Process shots showing the cubed chicken in the dish and then adding quinoa on top

Next add the cream sauce along with the Roth Havarti cheese and stir to combine. Now it’s ready for the oven. You can stir it in the oven a couple times, but it’s not necessary.

Process shots showing the dish before and after baking

Once the liquid is absorbed and the chicken looks cooked, it’s time to add the blanched broccoli and top it off with the Roth Grand Cru Cheese. Then, return it to the oven until the cheese melts. When it comes out of the oven, it will be all bubbly, cheesy and oozy!

Adding cheese and broccoli before baking in the oven

Tips for making this cheesy chicken casserole

  1. Grease the casserole dish before you add the ingredients to it. This will help to prevent sticking and you will be able to serve the dish with ease (and clean up with ease!)
  2. Take your time to whisk the sauce really well when cooking it. That’s how you will make sure the flour gets all mixed in and you don’t end up with any lumps.
  3. Give your quinoa a good rinse before using it. This helps to get rid of any bitterness and makes sure it cooks up nice and fluffy.
  4. Make sure to season each ingredient that goes into the casserole. If you’ve ever tasted bland casseroles, it’s because the seasoning was off. It’s important to season the chicken, the quinoa and finally, the broccoli.
  5. Use a broiler during the last five minutes for more crispy edges. If you prefer a more crisped topping for the casserole, try broiling the last couple minutes instead of baking.
  6. Let the casserole sit for several minutes before serving. You want to make sure the casserole stays intact when you serve it and doesn’t fall apart. This also gives it some cooling time so you don’t burn your tongue ;-0
Serving some of the chicken broccoli casserole into small bowl
  • Make it Gluten-Free: If you or someone you’re serving needs to stay away from gluten, you can easily use a gluten-free all-purpose flour in place of regular all-purpose flour.
  • Replace the Quinoa: Not a quinoa fan? You can use rice or even pasta instead. Just make sure to add them uncooked to the casserole.
  • Use a Different Kind of Cheese: Feel free to mix up the cheese based on what you like or have on hand. Cheddar, Mozzarella, Parmesan, or any cheese that melts well can do the trick.
  • Add in More Vegetables: If you want to make this chicken broccoli casserole even more healthy, toss in some carrots or bell peppers, or maybe even some spinach. Just chop them up and add them in with the broccoli.

How to store & reheat this chicken broccoli casserole

 If you end up with any leftovers, place them in an airtight container and store it in the fridge.

The easiest way to reheat your cheesy chicken and broccoli casserole is to just grab a portion and microwave it. Give it a couple of minutes, stirring halfway through to make sure it heats up evenly. If you want to reheat the whole dish, you can also use the oven. But remember, since this recipe includes chicken, it’s best to only reheat the full dish once.

How long will this chicken casserole last in the fridge?

This casserole will stay fresh inside the fridge for 3 to 4 days, as long as it’s kept in an airtight container.

Can I freeze this chicken broccoli casserole recipe?

Yes, you can totally freeze it! Simply cut the casserole into portions and place them in freezer bags or airtight containers. They should stay fresh and frozen for about 2 to 3 months. When you’re ready to eat, just thaw a portion in the fridge overnight and then reheat.

Frequently asked questions

What size baking dish is best?

I recommend using a 9×13 baking dish. My casserole dish is a little smaller than that, so it was a little overflowing, but everything still managed to stay in the dish after baking.

Do you need to cover the casserole in the oven?

This is not necessary. Just use the middle rack of the oven and you can toss the mixture once or twice if you’d like. However, I haven’t found a need to cover the casserole with foil.

Can you make this casserole ahead of time?

You can prep the whole dish ahead of time, up to the point of baking, and then cover it in foil and keep in the fridge until you are ready to bake it. It will keep uncooked for a day or two depending on the use by date of your chicken. You can also bake it, then let it cool and keep covered in the fridge for 2-3 days and reheat it. Only reheat it once though as it contains chicken. Check out this Freezer Meals for Families post for more make ahead ideas.

Final recipe in the casserole dish with the Roth cheese next to it

More chicken dinner recipes:

This Chicken Broccoli Casserole is always such a hit with friends and family! It’s the ultimate cozy comfort meal when the weather gets cool. Easy enough to make for a healthy weeknight meal, but the robust Roth Grand Cru Cheese and the creamy Roth Havarti Cheese make it feel like a real treat!

Thank you Roth Cheese for sponsoring this Chicken Broccoli Casserole recipe.

If you’ve tried this healthy-ish feel good Chicken Broccoli Casserole recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Chicken Broccoli Casserole

Chicken Broccoli Casserole is a delicious weeknight balanced meal full of protein, wholesome vegetables and hearty grains – it's a cheesy comforting recipe!
5 from 37 votes
Servings 6 servings
Course Entree
Calories 355
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts cut into cubes
  • 1 cup uncooked quinoa rinsed
  • 2 cups broccoli florets
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 2 cups 2% milk
  • ¼ cup all purpose flour
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup Roth Havarti Cheese shredded
  • ½ cup Roth Grand Cru Cheese shredded

Instructions

  • Preheat oven to 400°F. Generously grease a 9 x 13 casserole dish with cooking spray.
  • In a small saucepan over medium heat, heat the chicken broth and milk together. Then slowly whisk in the flour, garlic powder, Italian seasoning, salt and pepper until smooth.
  • Drizzle the olive oil to the bottom of a casserole dish, add the chicken cubes and season with salt and pepper. Add the quinoa and the Havarti cheese on top, then transfer the sauce over the quinoa and chicken. Bake in the preheated oven for 45 minutes, tossing halfway through to separate any clumped quinoa.
  • Blanch the broccoli by cooking it for one minute in boiling water, then transferring it to an ice bath to stop the cooking.
  • Remove the casserole from the oven and fold in the broccoli, leaving some on top. Sprinkle the Grand Cru cheese on top and return to the oven until the cheese melts, about 5 more minutes.
  • Remove from oven and let stand for a few minutes before serving.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. To reheat, just place in the microwave until warmed through. Reheat single serving portions or only reheat the full dish once as it contains chicken.
Make Ahead Tips: You can prep the whole dish ahead of time, up to the point of baking, and then cover it in foil and keep in the fridge until you are ready to bake it. It will keep uncooked for a day or two depending on the use by date of your chicken. You can also bake it, then let it cool and keep covered in the fridge for 2-3 days and reheat it. 
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of milk, you can use plant-based milk or only chicken broth.
  • I tested this recipe with a whole wheat white flour, but it will work with gluten-free flour.
  • You can replace the quinoa with rice or pasta of choice.

Nutrition

Calories: 355kcal, Carbohydrates: 32g, Protein: 29g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 69mg, Sodium: 528mg, Potassium: 697mg, Fiber: 3g, Sugar: 5g, Vitamin A: 415IU, Vitamin C: 31mg, Calcium: 253mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Entree

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Comments

  1. Reem says:

    If I replace the quinoa with pasta, do I still use 1 cup?

  2. Cassidy says:

    Very yummy! Granted, I did change out the two cheese to what I had on hand (1/2 cup each of feta and cheddar-gruyere). So easy too, especially using some costco rotisserie chicken. I also used about double the broccoli to up the veggies. Would definitely make again.

    1. Yumna says:

      Thanks for sharing the swaps you made!

  3. Lauryn says:

    Can you please offer substitutes for both of the cheeses? Looking for something a little more common and affordable

  4. Nancy Schull says:

    Your recipe says you can substitute pasta or rice but doesn’t specify if they should be cooked first?

    1. Yumna J. says:

      The rice or pasta would go into the casserole uncooked. I hope you enjoy!

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