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Chicken Broccoli Casserole

I absolutely love this Chicken Broccoli Casserole. Perfectly-cooked broccoli, tender and juicy white meat chicken, with an incredibly creamy and cheesy sauce – what more could you ask for? And to top it all off, it’s a healthy and easy recipe – no processed ingredients in sight! Awesome, right?

CHEESY BROCCOLI CHICKEN CASSEROLE (CHICKEN DIVAN)

Everyone loves a warm and classic casserole like Chicken Divan, or as it’s more commonly known, Chicken Broccoli Casserole. Many recipes call for condensed soups to get that smooth and creamy cheese sauce, but this one uses just cream, broth, real cheese, and a tiny bit of natural cornstarch – so it’s low carb, gluten-free, and healthier all around!

You’ll love how the tender chunks of chicken breast pair with mushrooms, broccoli florets, and the cheesy, herb-y sauce. It’s comfort food you can truly feel happy about!

CASSEROLE INGREDIENTS

  • Cooked Chicken Breast: You’ll need 1-1 ½ pounds cooked chicken breast, shredded or chopped. Rotisserie chicken can be substituted.
  • Olive Oil
  • Baby Portobello Mushrooms: Also known as Crimini.
  • Broccoli Florets: About 4 cups total. Baby broccoli florets are great, but you can also use regular florets – if you do, cut larger florets into small, bite-sized pieces.
  • Fresh Garlic: Mince or put through a garlic press.
  • Salt and Pepper
  • Dried Basil, Oregano, and Thyme
  • Mozzarella Cheese: About 8 oz. shredded mozzarella, divided.
  • Chicken Broth: I use low-sodium broth.
  • Cornstarch
  • Heavy Whipping Cream: You’ll need ½ cup of cream; half-and-half may be substituted but the sauce may not be as thick.
  • Chopped Fresh Parsley: For garnish

serving spoon scooping out chicken casserole from a white baking dish

HOW TO COOK CHICKEN BREAST

  • If you’re preparing the chicken breast for this dish, rather than using rotisserie, my Stove Top Chicken Breast method is super fast and easy. Simply season the chicken breasts, sear them for about 6-7 minutes per side, and finish with a tablespoon of butter. That’s it! (Tip: Use a meat thermometer to check for doneness, and make extra! These freeze beautifully and come in handy for a quick meal!)

cooked broccoli and mushrooms set over shredded cooked chicken

HOW TO MAKE CHICKEN BROCCOLI CASSEROLE

  1. Chop/Shred the Chicken and Layer in Baking Dish: Preheat the oven to 350˚F. Lightly grease a 9×13 baking dish with cooking spray. Then shred or chop the cooked chicken and arrange in the baking dish.
  2. Saute the Veggies: Heat olive oil in a large skillet over medium-high heat. Add mushrooms to the hot oil and cook for 2 minutes. Stir in broccoli and garlic; season with salt, pepper, basil, and oregano, and continue to cook for 3 more minutes. Layer this mixture over the chicken.
  3. Make the Sauce: In a small mixing bowl, combine a tablespoon of chicken broth with cornstarch and whisk until pasty. Add the remaining chicken broth to the hot skillet; whisk in cornstarch paste, heavy cream, thyme, salt, and pepper. Cook until it just starts to thicken.
  4. Add the Sauce to the Casserole: Pour this sauce over the chicken mixture, and stir well; sprinkle with remaining cheese.
  5. Bake and Serve: Cover the baking dish with foil and bake for 15 minutes. Remove foil bake for 9 to 10 more minutes, or until light golden on top. Let stand 10 minutes before serving.
  6. Enjoy!

overhead shot of chicken broccoli casserole with a serving spoon inside the baking dish

TIPS FOR MAKING THIS CASSEROLE AHEAD

Follow these tips for the best results!

  • To make this casserole ahead, first prepare the chicken, veggies, and sauce separately.
  • If freezing, place the prepared chicken, veggies, and sauce in individual freezer bags, pushing out as much air as possible before sealing. Freeze for up to 3 months. To bake, thaw ingredients overnight in the refrigerator, assemble the casserole the following day, and bake according to the recipe.
  • If refrigerating, assemble the entire casserole up to the point of baking. Cover and refrigerate for up to 2 days.
  • Bake and serve according to recipe instructions. Do not store or freeze leftovers.

SERVING SUGGESTIONS

  • This dish has a lot of indulgent umami flavor, thanks to the mushrooms, cheese, chicken, and broccoli. I like to pair it with something light, yet earthy as a contrast. Try my Radish Cucumber Tomato Salad as a side or starter.
  • A simple side of Maple Roasted Carrots adds color and sweetness to the menu, creating a hearty meal with very little effort!
  • You can also serve this casserole with a Light Skillet Cornbread for the main course, followed by a surprising dessert, like my Strawberry Pretzel Dessert, to round out the menu.

overhead close up shot of chicken broccoli casserole with a serving spoon inside the baking dish

HOW TO STORE AND REHEAT CHICKEN BROCCOLI CASSEROLE

  • Store leftovers in tightly-covered containers, or in individual portions sealed in plastic food-storage bags, for up to 3 days.
  • Store leftovers in the freezer, tightly wrapped and sealed, for up to three months.
  • Do not store leftovers if the casserole was previously made ahead and frozen before baking.
  • To reheat, thaw the casserole in the refrigerator (if frozen). Bake the leftovers at 350˚F, covered, until heated through.

More Chicken Casserole Recipes

ENJOY!

Tools Used in this Recipe

overhead shot of chicken broccoli casserole with a serving spoon inside the baking dish

CHICKEN BROCCOLI CASSEROLE (CHICKEN DIVAN)

Katerina | Diethood
An easy, low-carb version of classic Chicken Divan, with tender white meat chicken, savory broccoli and mushrooms, and an herbed mozzarella sauce.
4.71 from 17 votes
Servings : 4 to 6 servings
Prep Time 15 mins
Cook Time 35 mins
Resting Time 10 mins
Total Time 1 hr

Ingredients
  

  • 1 to 1.5 pounds cooked chicken breasts, chopped or shredded; you can also use rotisserie chicken.
  • 2 tablespoons olive oil
  • 8 ounces sliced baby portobello mushrooms
  • 4 cups small broccoli florets
  • 3 cloves garlic, minced
  • Salt and freshly ground pepper, to taste
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 cup + 1 tablespoon low sodium chicken broth
  • 2 teaspoons cornstarch
  • ½ cup heavy whipping cream
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper, to taste
  • 8 ounces shredded mozzarella cheese, divided
  • ¼ cup grated parmesan cheese
  • red pepper flakes, for garnish, optional
  • grated parmesan cheese, for garnish, optional
  • Chopped fresh parsley, for garnish, optional

Instructions
 

  • Preheat oven to 350˚F. Lightly grease a 9x13 baking dish with cooking spray; set aside.
  • Heat olive oil in a large 12-inch skillet set over medium-high heat. Add mushrooms to the hot oil and cook for 2 minutes.
  • Stir in broccoli and garlic; season with salt, pepper, basil, and oregano, and continue to cook for 3 more minutes, or until just beginning to soften.
  • Shred or chop cooked chicken and arrange in baking dish.
  • Remove mushroom and broccoli mixture from pan and layer over the chicken. Set aside.
  • Set skillet back over medium-high heat. In a small mixing bowl combine 1 tablespoon chicken broth with 2 teaspoons cornstarch; whisk until pasty. Add 1 cup chicken broth to the hot skillet; to the skillet, whisk in the cornstarch paste, heavy cream, thyme, salt, pepper, half of shredded mozzarella, and parmesan cheese.
  • Remove from heat and pour sauce over chicken mixture inside the baking dish; using a spoon, stir and mix until thoroughly combined. Sprinkle top with remaining mozzarella cheese.
  • Cover baking dish with foil and bake for 15 minutes. Remove foil and continue to bake for 9 to 10 more minutes, or until cheese is melted and light golden brown on top.
  • Remove from oven and let stand 5 minutes. Garnish with red pepper flakes, grated parmesan cheese, and parsley. Serve.

Notes

  • NET CARBS: 10 g
  • For those following Weight Watchers, use fat-free shredded cheese to lower WW points.

Nutrition

Calories: 610 kcal | Carbohydrates: 13 g | Protein: 56 g | Fat: 37 g | Saturated Fat: 18 g | Cholesterol: 187 mg | Sodium: 600 mg | Potassium: 909 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1465 IU | Vitamin C: 82 mg | Calcium: 446 mg | Iron: 3 mg | Net Carbs: 10 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course
Cuisine: American
Keyword: chicken broccoli casserole, chicken divan, chicken divan casserole
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54 comments on “Chicken Broccoli Casserole”

  1. Avatar photo
    Leslie Sweningson

    It was great! I added some little green onions, because they needed to be used up, and had half and half on hand I so used that instead of cream. Served it on top of egg pappardelle noodles. I’d make it again!

  2. A very delicious recipe. I doubled it for meal prep. Also paired it with brown rice. So good. Whole family loved it.

  3. I added greenpepper and onion, i didn’t have mushrooms. I Pre cooked potato’s and cut them into slices, I put them on top of the casserole and then added cheese. It was delightful.

  4. Avatar photo
    Jimmy Pascall

    Great recipe. Made it Lactose free and added loose spinach leaves before putting it in the oven.

  5. I just made this and it was delicious. I do have a few suggestions.
    Do not include quantities in the instructions. I altered the serving size down to two people. It changed the ingredient list but not in the instructions.
    I almost poured 1 cup of chicken broth when I need only half of that.
    I also precooked the broccoli. The cooking time didn’t seem to be enough to make it tender. And finally I made the sauce in a separate pan making sure the cheese was melted. I then added it to the skillet and mixed it all together before pouring it into the casserole dish. My husband loved it. I will be making this again. Thanks!

  6. Made this today for dinner and it was very good!!! I used garlic & herb seasoned rotisserie chicken which gave it a great flavor.

  7. Loved the recipe, but a word of advice to anyone using a phone it did not show me the entirety of step 6 on my phone, and I realized it after I poured the sauce in my baking pan over the chicken and broccoli.

    Step 7 was really confusing when it said remaining cheese cause I hadn’t used any. Still came out good though. I ended up mixing the mozzarella and parm into the chicken and broccoli separate from the sauce.

  8. Avatar photo
    Sharon Pananos

    This was very good. I used coconut cream instead of whipping cream and it was still delicious!

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