Chicken Broccoli Casserole
Chicken Broccoli Casserole is a super easy weeknight dinner that everyone will love. A creamy chicken filling topped with broccoli, cheese and a crescent dough crust.
You can make this casserole with rotisserie chicken or use any meal prep chicken that you have on hand. We love to cook 3- 4 whole chickens at a time and vacuum seal them for quick meals. This casserole was a huge hit and is definitely going to be on the menu often.
Ingredients Needed for Chicken Broccoli Casserole
- Cooked Chicken: Rotisserie chicken or leftover chicken.
- Sour Cream or lighten it up with plain Greek Yogurt
- Cream of Chicken Soup: Any cream soup will work and I accidentally picked up fat free and it was delicious in this casserole, so if you are watching calories, use the fat free.
- Granulated Garlic
- Salt
- Pepper
- Broccoli: Frozen Baby Broccoli works well, use fresh broccoli if that’s what you have on hand.
- Cheese: We are using shredded cheddar cheese but colby-jack or pepper-jack would also be delicious.
- Crescent Rounds: This was the first time I had seen these Pillsbury crescent dough rounds. Refrigerated breadsticks would work well for this recipe also or homemade pizza dough.
How to Make Chicken Broccoli Casserole Recipe
- Mix sour cream, cream of chicken soup, garlic, salt and pepper together in a large bowl until well combined.
- Dice the chicken and add to the soup mixture, mixing well.
- Spread into a 9 x 13 inch baking dish in an even layer.
- Top with shredded cheese and broccoli.
- Unroll the crescent dough strips and place over the casserole in a grid pattern. If you have the crescent dough triangles, press the seams together and cut into strips or cover the entire top of the casserole with the dough. Sprinkle the top with more garlic if desired.
- Bake for 30- 35 minutes or until the top is golden brown and the filling is bubbly.
- Remove from oven.
- Serve immediately.
Serving
This creamy chicken casserole is a whole meal in itself. A green salad , garlic mashed potatoes or bacon green beans would also be delicious on the side.
Recipe Notes
- Storage: Store leftover chicken broccoli casserole in an airtight container in the refrigerator for 2-3 days.
- Reheat: Place casserole in a skillet and cover, cooking over medium heat, stirring occasionally until heated through or place into an oven safe dish and bake at 350° for 10- 12 minutes.
More Delicious Chicken Casseroles to Try
- Doritos Chicken Casserole is the classic cheesy casserole that is perfect for busy weeknights.
- Mexican Chicken Cornbread is a spin on my grandma’s ground beef version and we can’t get enough of it!
- Chicken Broccoli Rice Casserole is always a comforting and delicious meal and this one is so easy to make.
Get this cheesy Chicken Broccoli Casserole on the table in under an hour. It’s the perfect weeknight dinner that has just a few ingredients and comes together so easily.
Have you tried this Chicken Broccoli Casserole recipe? Please leave a comment and rating below.
Chicken Broccoli Casserole
Chicken Broccoli Casserole is a super easy weeknight dinner that everyone will love. A creamy chicken filling topped with broccoli, cheese and a crescent dough crust.
Servings: 6
Calories: 656kcal
Ingredients
- 10.5 ounce cream of chicken soup
- 1 cup sour cream or plain Greek Yogurt
- 2 tablespoons granulated garlic plus more for sprinkling on the top
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 pound cooked chicken diced
- 12.6 ounce frozen baby broccoli florets
- 1 ½ cups cheddar cheese shredded
- 2 cans Pillsbury Crescent Rounds Dough
Instructions
- Preheat oven to 375°.
- Mix sour cream, cream of chicken soup, garlic, salt and pepper together in a large bowl until well combined.
- Dice the chicken and add to the soup mixture, mixing well.
- Spread into a 9 x 13 inch baking dish in an even layer.
- Top with frozen broccoli and cheese.
- Unroll the crescent dough strips and place over the casserole in a grid pattern. If you have the crescent dough triangles, press the seams together and cut into strips or cover the entire top of the casserole with the dough.
- Sprinkle the dough with additional garlic if desired.
- Bake for 30- 35 minutes or until the top is golden brown and the filling is bubbly.
- Remove from oven.
- Serve immediately.
Notes
- Storage: Store leftover chicken broccoli casserole in an airtight container in the refrigerator for 2-3 days.
- Reheat: Place casserole in a skillet and cover, cooking over medium heat, stirring occasionally until heated through or place into an oven safe dish and bake at 350° for 10- 12 minutes.
Nutrition
Calories: 656kcal | Carbohydrates: 42g | Protein: 32g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 1602mg | Potassium: 492mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1016IU | Vitamin C: 54mg | Calcium: 286mg | Iron: 3mg
My kind of recipe will try soon. Thank you Missy for keeping your site so full every kind of recipe.
I hope y’all love it!
The recipe card does not list the broccoli in the ingredient list. If frozen, should it be cooked first?
Hi PB,
Thank you for letting me know that was missing. I have updated the recipe card with the broccoli and clarified the directions to add the frozen broccoli to the casserole, you don’t have to cook it first. I hope you get the chance to try it.
~ Milisa
2 Tablespoons of granulated garlic ruined the dish. My wife and daughter refused to eat. MIS-PRINT??? Maybe 2 teaspoons?
Hi Robert,
Did you use granulated garlic or garlic powder? Garlic powder is finer and more potent than granulated garlic. I am guessing that is what happened and I am sorry that the garlic was too overpowering.
~ Milisa