There’s just something about a good casserole that feels like a hug at the end of a long day. This Easy Chicken Broccoli Casserole is one of those recipes I keep tucked in my back pocket for nights when life feels a little too busy. It’s cheesy, creamy, and so satisfying — plus, it’s one of those meals that always gets an empty plate from my family.
I love that this casserole comes together quickly with simple ingredients. You can even make it ahead, freeze it, or use up leftover chicken — making it the ultimate “real-life dinner hero.” Whether you’re serving it on a weeknight, sharing at a potluck, or just craving something cozy, this recipe checks all the boxes.
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Why You’ll Love It
This casserole is:
✔️ Creamy, cheesy, and comforting
✔️ Perfect for weeknights or make-ahead meals
✔️ Flexible with substitutions (use what’s in your kitchen!)
✔️ Crowd-pleasing and kid-approved
Trust me — once you make this, it’s going to be one of those repeat recipes you’ll crave on busy days.
Ingredients For Easy Chicken Broccoli Casserole:
- 2 cups chicken breasts, cooked and cubed or shredded (rotisserie chicken works perfectly too)
- 4 cups frozen broccoli florets, thawed (or use fresh if you’ve got it)
- 1 can cream of chicken soup (cream of mushroom, onion or celery also work)
- 1/2 cup mayonnaise (try half mayo/half sour cream for extra tang)
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar (or cooking sherry, even dry white wine if you have it open)
- 1 cup shredded cheddar cheese (sharp cheddar gives the best bite, but use your favorite)
- 1 cup cornflakes, crushed (breadcrumbs or Ritz crackers make a tasty swap)
- 2 tablespoons butter, melted
Instructions:
- Preheat your oven to 350°F.
- Grease a 9 x 13-inch casserole dish with butter or olive oil.
- In a large bowl, mix together the can of cream of chicken soup, mayonnaise, lemon juice, and white wine vinegar, salt and pepper.
- Layer chicken on bottom of dish and top with the broccoli.
- Sprinkle shredded cheese right over the broccoli (because everything’s better with cheese!).
- Pour your creamy sauce over the top, spreading it evenly.
- In a small bowl, stir together crushed cornflakes and melted butter. Sprinkle across the top for that perfect crunch.
- Bake for about 45 minutes, or until bubbly and golden brown.
When it comes out of the oven, the smell alone will pull everyone straight to the table.
Storage & Freezer Tips
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until hot.
- Freezer: Assemble the casserole but don’t bake it. Cover tightly with foil and freeze for up to 3 months. Just label it with the date so you remember. When ready to bake, thaw overnight in the fridge, then pop it into the oven as directed.
Substitution Ideas
- Swap in rotisserie chicken or even leftover turkey.
- Fresh broccoli is just as tasty — give it a quick steam first.
- Use cream of mushroom, celery, or broccoli cheddar soup instead of cream of chicken.
- Cheddar is classic, but mozzarella, Colby Jack, or even Pepper Jack give fun twists.
- Ritz crackers or seasoned breadcrumbs make the topping extra buttery and crunchy.
- Try mixing a little Parmesan into the topping for a savory kick.
Why You’ll Love It
More Recipes To Enjoy:
And for dessert……
Apparel for the foodies & grillers
Easy Chicken Broccoli Casserole
Ingredients
- 4 cups chicken breasts cooked and cubed or shredded or rotisserie chicken
- 1 32 oz frozen broccoli florets thawed (fresh works too, lightly steamed)
- 3 10.5 oz cream of chicken soup (substitute cream of mushroom, onion, celery, or broccoli cheddar soup)
- 1 1/2 cups mayonnaise (try half mayo, half sour cream for extra tang)
- 2 tsp lemon juice
- 6 Tbsp white wine vinegar can substitute cooking sherry or dry white wine
- 1 tsp salt
- 1 tsp pepper
- 1 cup shredded cheddar cheese (sharp cheddar is classic, but any cheese works)
- 3/4 cup cornflakes crushed, can substitute breadcrumbs or ritz crackers
- 2 Tbsp salted butter melted
Instructions
- Preheat oven to 350 ℉. Grease a 9 x 13 inch baking dish.
- In a medium size bowl combine cream of chicken soup, mayonnaise, lemon juice, salt, pepper and white wine vinegar.
- Arrange chicken and broccoli in bottom of baking dish. Spread creamy sauce over top and sprinkle with cheddar cheese. Top with crushed cornflakes and drizzle with the 2 Tbsp melted butter.
- Bake for 1 hour or until bubbling and browned.
Notes
Storage & Freezing
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezer: Assemble casserole but do not bake. Wrap tightly in foil or plastic wrap, label with date, and freeze for up to 3 months. Thaw in the fridge overnight before baking.
Notes
- Protein swap: Use leftover chicken, rotisserie chicken, or even turkey.
- Soup variation: Cream of mushroom or celery adds a different flavor profile.
- Cheese swap: Try mozzarella, Colby Jack, or Pepper Jack for a fun twist.
- Crunchy topping: Ritz crackers or breadcrumbs with Parmesan make a buttery, flavorful topping.
- Make-ahead tip: Assemble in the morning, refrigerate, then bake at dinnertime.
Serving Ideas
- Pair with a simple side salad for balance.
- Serve with warm French bread or No Knead Bread to soak up the creamy sauce.
- Round out the meal with something light and fresh, like Broccoli Salad.
