Chicken Broccoli Casserole (no rice)
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This chicken broccoli casserole has turned into one of those dinners I make and then hear about later. My husband went back for seconds, and the next day he said it was even better as leftovers. That’s how it jokingly ended up being called “husband casserole” in our house.
It’s plenty creamy and cheesy, but not the kind of heavy casserole that leaves you feeling stuffed. I liked it on its own since it’s not loaded with pasta or rice, but if you want it more filling, it’s really good spooned over buttery noodles or a pile of rice.
Ingredients that Make It Work
These are simple pantry staples, but each one matters.
- Chicken – I used cooked chicken breast, cubed into bite-sized pieces. A rotisserie chicken works too if you’re short on time.
- Frozen Broccoli – Goes straight in from the bag, no thawing needed.
- Campbell’s Cream of Chicken Soup – This is the base that pulls everything together into a creamy sauce.
- Milk – One can of soup full of milk balances the soup so it bakes up smooth, not heavy.
- Seasonings – Garlic powder, salt, and black pepper
- Colby Jack Cheese – You can swap in cheddar or Monterey Jack if that’s what’s in your fridge, but Colby Jack gives the best cheesy pull.
👉 Note on Chicken:
This recipe uses already cooked chicken. To save time, you can grab premade chicken at the store or use leftovers you already have on hand. If you need to cook chicken first, make sure that’s done before moving on with the recipe. Here are a few easy methods to try:
How to Make Chicken Broccoli Casserole
I’ll be honest, I tried to catch that perfect cheese pull photo right when this came out of the oven, but this is one of those casseroles that really behaves better if you give it a few minutes to settle. The sauce thickens as it rests, turning creamy and scoopable. If you’re planning to ladle it over rice or noodles, though, serve it hot so the sauce is still loose enough to coat every bite.
Start by heating your oven to 350°F and giving a 9×13 dish a quick spray of nonstick. Toss in the chicken and frozen broccoli. No need to thaw the broccoli first.
In a mixing bowl, whisk together a can of Campbell’s cream of chicken soup with one can of milk (fill up the same can), plus the garlic powder, salt, and pepper.
Pour that over the chicken and broccoli, then stir it around a little so everything gets covered.
Top the whole thing with shredded Colby Jack cheese. Into the oven it goes for about 35 minutes, until the edges are bubbling and the middle is hot.
When it comes out, you can dig in right away if you want the sauce to stay a little loose for pasta or rice. Or, if you’re serving it as a straight casserole, give it 5–10 minutes to rest so the sauce thickens up.
Serving Ideas
We enjoyed it just as a cheesy chicken and broccoli bake, but the next day we tried it over buttered egg noodles, and my husband swore it was even better that way.
Other ways to change it up:
- Keep it low-carb by serving it as-is with a side salad.
- Add a pinch of red pepper flakes before baking for a little heat.
- Use cheddar or mozzarella if you like your casseroles extra cheesy.
If you’re in the mood for more cozy casseroles, try my Tuna Casserole, the crispy Cream of Chicken Tater Tot Casserole, a garden-fresh Zucchini Tomato Casserole, or another one of my family’s favorite weeknight diners, Frito Chicken Casserole.
Storing and Freezing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The flavor deepens overnight, which is why we liked it even more the next day.
Reheat individual portions in the microwave, or cover the whole casserole with foil and warm it in the oven until hot.
Freezing tip: This casserole can be frozen before baking. Assemble it without the cheese, cover tightly with foil, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, top with cheese, and bake as directed.
- If you’re planning to make this chicken broccoli casserole, don’t forget to save it for later! Pin it on Pinterest so you’ll have it ready the next time you need an easy, cheesy dinner that everyone at the table will love.
Chicken Broccoli Casserole (no rice, no pasta)
Equipment
- 9 x 13 Casserole Dish
Ingredients
- 4 cups cooked chicken cut into cubes
- 12 oz frozen broccoli keep frozen
- 10.5 oz Campbell’s cream of chicken soup
- 1 soup can of milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups shredded Colby Jack cheese
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 baking dish with nonstick spray. Spread cooked chicken cubes and frozen broccoli evenly in the pan.
- In a bowl, whisk Campbell’s cream of chicken soup, milk, garlic powder, salt, and pepper until smooth. Pour over chicken and broccoli, stirring gently to coat.
- Top with shredded Colby Jack cheese.
- Bake uncovered for 35 minutes, or until bubbly around the edges and hot in the center.
- Let rest 5–10 minutes before serving if you want a thicker sauce. For a looser sauce that coats pasta or rice, serve hot from the oven.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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