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Chicken Broccoli Casserole

Chicken Broccoli Casserole is a creamy, cheesy bake with tender chicken, steamed broccoli, and a hot, bubbly cracker topping. Mix everything into a casserole dish, then bake at 375°F until the center is heated through.
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Prep Time 15 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 3 cup cooked chicken, shredded Use cooked chicken (rotisserie works); shred before measuring.
  • 4 cup broccoli florets Steam just until slightly tender so it stays bright green.
  • 1 can (10.5 oz) cream of chicken soup Stir well before using if it has thickened.
  • 1 cup sour cream For best texture, use full-fat sour cream.
  • 1 cup shredded cheddar cheese Reserve a small pinch only if you want extra on top (optional).
  • 0.5 cup grated parmesan cheese Use finely grated for easier melting.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 1 cup cooked rice Use cooked and cooled rice for easier mixing; jasmine or long-grain both work.
Topping
  • 1 cup crushed buttery crackers Butter crackers create a crisp, golden top.
  • 2 tbsp melted butter Melted butter helps crackers toast and bind.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and steam
  1. Preheat the oven to 375°F (190°C). Set out a 9×13-inch baking dish so it’s ready to fill.
  2. Lightly grease a 9×13-inch baking dish. Coat the bottom and corners so the casserole releases cleanly.
  3. Steam the broccoli for 3–4 minutes until slightly tender. Stop once bright green and still crisp-tender, not fully soft.
Mix and assemble
  1. In a large bowl, combine chicken, broccoli, cream of chicken soup, sour cream, garlic powder, onion powder, black pepper, rice, cheddar cheese, and parmesan cheese. Stir until fully combined and evenly coated.
  2. Transfer the mixture to the prepared baking dish. Spread it into an even layer so it bakes consistently.
  3. Mix the crushed buttery crackers with melted butter. Stir until the crumbs look evenly moistened.
  4. Sprinkle the buttery topping evenly over the casserole. Cover the surface fully to help form a crisp top.
Bake and rest
  1. Bake for 30–35 minutes until hot and bubbly. Look for bubbling around the edges and a lightly golden topping.
  2. Allow the casserole to rest for 5 minutes before serving. This helps the layers set so it slices neatly.

Notes

For easier meal prep, cool completely after baking, cover, and refrigerate up to 4 days. Reheat individual portions until steaming; for best texture, add a few minutes in the oven instead of only microwaving. Freezing is yes—freeze in a tightly sealed container up to 2 months, thaw in the fridge overnight, then reheat until hot and bubbly. If you want a lighter option, use low-fat sour cream and reduce the cheddar slightly while keeping the rest of the sauce mix the same.