Chicken Broccoli Bake
Chicken Broccoli Bake is an easy, cheesy casserole made with pasta, tender chicken, and veggies. A comforting weeknight dinner the whole family loves!
Servings: 6 servings
Ingredients
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces macaroni or any short-cut pasta
- 1 pound chicken breast cubed
- 3 cups small broccoli florets
- 1 ½ cups shredded cheddar cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat the oven to 350°F.
- In a 9x13 casserole dish, whisk together the chicken broth, milk, thyme, onion powder, garlic powder, salt and black pepper until smooth.
- Add the pasta, cubed chicken, and broccoli florets to the dish. Stir everything gently to combine.
- Cover tightly with foil and bake for 25 minutes.
- Remove foil and toss everything together. Sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake uncovered for another 10 minutes or until the cheese is melted and golden. Garnish with fresh parsley and serve.
Video
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.
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.
This recipe has been updated in August 2025, but if you like the original version, you can still find it here:
Original Chicken Broccoli Casserole recipe
1 tablespoon olive oil
1 pound boneless skinless chicken breast 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.
1 tablespoon olive oil
1 pound boneless skinless chicken breast 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.
Nutrition
Calories: 398kcal | Carbohydrates: 36g | Protein: 32g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 717mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 672IU | Vitamin C: 42mg | Calcium: 290mg | Iron: 1mg
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