Chicken Broccoli Casserole is a delicious weeknight balanced meal full of protein, wholesome vegetables and hearty grains - it's a cheesy comforting recipe!
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!
What ingredients do you need for the casserole?
- Quinoa: It’s a whole grain that is high in nutritional value and protein. You can substitute 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.
- 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.
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.
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.
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.
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!
Tips for making chicken casserole
- 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!)
- 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.
- 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.
- 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
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.
More chicken dinner recipes:
- Skillet Chicken with Couscous
- Pan Seared Chicken Thighs
- Harissa Chicken
- Chicken Lettuce Cups
- Chicken Stuffed Zucchini Boats
- Zucchini Enchiladas with Chicken
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!
Chicken Broccoli Casserole
- 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 salt
- ¼ teaspoon black pepper
- ½ cup Roth Havarti Cheese shredded
- ½ cup Roth Grand Cru Cheese shredded
- 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. Add two cups of water and whisk to combine.
- 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.
- 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.