Chicken Broccoli Casserole

Chicken RecipesFreezer Friendly MealsGluten Free RecipesLow Carb Recipes

More Ways to Search: Recipe Index

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?

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


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!


  • 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


  • 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


  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


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.


  • 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


  • 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


Tools Used in this Recipe

4.67 from 15 votes
overhead shot of chicken broccoli casserole with a serving spoon inside the baking dish


9 12 9
WW Freestyle: 9
Prep Time15 mins
Cook Time35 mins
Resting Time10 mins
Total Time1 hr
An easy, low-carb version of classic Chicken Divan, with tender white meat chicken, savory broccoli and mushrooms, and an herbed mozzarella sauce.
Course: Main Course
Cuisine: American
Servings: 4 to 6 servings
Calories: 610


  • 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


  • 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.


  • NET CARBS: 10 g
  • For those following Weight Watchers, use fat-free shredded cheese to lower WW points.
Nutrition Facts
Amount Per Serving
Calories 610 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 18g90%
Cholesterol 187mg62%
Sodium 600mg25%
Potassium 909mg26%
Carbohydrates 13g4%
Fiber 3g12%
Sugar 4g4%
Protein 56g112%
Vitamin A 1465IU29%
Vitamin C 82mg99%
Calcium 446mg45%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Keywords: chicken broccoli casserole, chicken divan, chicken divan casserole

Want To Save This Recipe?

48 Responses
  1. Barb Ramsey

    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!

  2. Marti

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

  3. Heather

    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.

  4. Ellen

    I think I would have liked this but I was really confused-are you supposed to let the shredded cheese melt in the sauce or not??? I did for a little bit but then I got worried and removed it, and the cheese turned into be big giant clump that I ended up throwing away…what was I suppose to do with it? Keep melting or let it stay unmelted??

    1. Katerina Petrovska

      You want to continue to bake it until the cheese melts. In the recipe card, under step #6, it says, “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.” I hope that helps.

  5. Ruth

    Hello, I’m just making this for the first time for a friend and it all smells divine. I’m a little worried that I may have messed it up as I only heated the sauce for about 3 minutes before mixing it in, which didn’t really give it a chance to thicken. Will it still turn out okay? I am crossing my fingers!

    Thank you for a way to turn my rotisserie chicken into something special!

  6. Jennifer Gordon

    I made this tonight and it was a huge hit with my guys. Everyone had seconds. I did increase the quantities. This will definitely made regularly at our house! Thank you so much, I needed another good dinner option.

  7. Drew M Braun

    But the time I located the ingredient list proportions it was close to not worth the effort and time expended.

    1. Lena

      Made it yesterday, was delicious! I saw someone else add bread crumps to the topping so I did too. Came out lovely thank you

  8. Adriana

    I made this last night but increased the quantities because my people can eat 😀 . It came out amazing. My mozzarella cheese was a mix with maasdamer (a little sharper) and it came out soooooo good. The entire tray was finished. Thank you!

    1. Katerina Petrovska

      You can use fat-free or low fat shredded cheeses, and you could also use half & half in place of the heavy cream.

    2. Nicole

      Hi. How much of the mozzarella should be added to the sauce? Ingredients say 8oz divided and instructions say nothing about adding to sauce just to top with remaining. I’m sure I can just use best judgement and it would still be good, but I’m curious about the recommended amount. Thank you.

      1. Katerina Petrovska

        You want to add half of the shredded cheese to the sauce, and sprinkle the rest of it on top of the casserole; see step 4 and step 5 in the recipe box. I hope this helps.

    1. Katerina Petrovska

      Did you try adding more salt? That’ll usually do it. Not always, but most times, a little more salt is key.

  9. Elisabeth Caldwell

    Can you cook this in a crockpot? Also can you add squash and zucchini if you want, what adjustments would need to be made?

    1. Katerina Petrovska

      You can just leave them out completely, or you can maybe try using slices of zucchini, or any other squash. Sundried tomatoes would also go well.

      1. Gaylene Walkoski

        This was delish. Next time I make it I’m going to double the sauce. If you like to serve over rice or noodles if needs more liquid (I did use heavy cream). Love a recipe that doesn’t use soup!

  10. Beth

    This looks so delicious and yummy! My family is definitely going to love this recipe! Can’t wait to make this!

  11. Lily

    I love how easy this recipe was, I made this for dinner and it required very little effort from me but tasted amazing, this is perfect for weekdays.

  12. Mary Chamberlain

    When I am trying to see the instructions and ingredients I don’t appreciate a video of another recipe covering part of the instructions.

    1. Katerina Petrovska

      That would be because of the heavy cream. Cream-based casseroles curdle when thawed and reheated.

Leave a Reply

Recipe Rating

Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.