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Chicken Broccoli Casserole

by Katerina

4.75 from 32 votes

Oct 02, 2020, Updated Dec 13, 2023

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I’m a huge fan of this Chicken Broccoli Casserole, a tasty blend of perfectly cooked broccoli and succulent, juicy chicken, all smothered in a rich, creamy cheese sauce. It’s an easy recipe that’s free from any processed ingredients, making it a wholesome choice for any meal!

For another cheesy, comforting dish perfect for any meal, try this meatless broccoli cheese casserole, that’s also loaded with rich, creamy flavors.

Chicken Broccoli Casserole, also known as Chicken Divan, is a beloved warm classic that everyone around here simply adores. This particular recipe stands out because it achieves that lusciously smooth and creamy cheese sauce without relying on condensed soups. Instead, it uses just heavy cream, broth, real cheese, and a touch of natural cornstarch, making it low-carb, gluten-free, and a lighter option.

We all love how the tender pieces of chicken breast, mushrooms, and broccoli florets come together in the cheesy, herb-infused sauce. Sometimes, I’ll even add a crunchy topping, like in my Ritz chicken casserole, for a little extra texture—it’s the perfect finishing touch to take it over the top. It’s pure comfort food that hits the spot every single time!

Recipe Ingredients

Before you get started, take a look at everything you’ll need to make this delicious chicken broccoli casserole. I’ve included some helpful notes and easy substitutions to make things work with what you’ve got on hand. For the exact amounts and complete step-by-step instructions, please scroll down to the recipe card.

• Cooked Chicken Breast: You’ll need 1-1 ½ pounds cooked chicken breast, shredded or chopped. Rotisserie chicken can be substituted.
• Olive Oil: Used for sautéing the mushrooms and broccoli. You can substitute it with avocado oil or melted butter if you prefer.
• Baby Portobello Mushrooms: Also known as Crimini mushrooms, but button mushrooms will work in a pinch.
• 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. Garlic powder can be substituted.
• Seasonings: To add flavor, I season the casserole with salt, black pepper, dried basil, dried oregano, and thyme. Feel free to adjust to taste or swap in your favorite herbs.
• Mozzarella Cheese: About 8 oz. shredded mozzarella, divided. Half goes into the filling, while the other half makes a melty topping. Substitute with Monterey Jack or a Mexican blend if you’d like.
• Chicken Broth: I use low-sodium broth, but you can also use vegetable broth or chicken stock.
• Cornstarch: Helps to thicken the sauce. If you’re out, all-purpose flour works as a substitute, but you’ll need to double the amount.
• 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: Used as a garnish for a pop of freshness and color. If parsley isn’t your thing, fresh thyme or chives make great alternatives—or you can leave it out altogether.

How To Make Chicken Broccoli Casserole

• Prep. 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.
• 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.
• 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.
• Add the sauce to the casserole: Pour this sauce over the chicken mixture, and stir well; sprinkle with remaining cheese.
• Bake and serve: Cover the baking dish with foil and bake for 15 minutes. Remove the foil and continue to bake for 9 to 10 more minutes or until lightly golden on top. Remove the chicken casserole from the oven and let it rest for 10 minutes before serving.

Serving Suggestions

This casserole has a lot of indulgent umami flavor, thanks to the mushrooms, cheese, chicken, and broccoli. I like to pair it with my radish cucumber tomato salad as a side or starter. A simple side of maple roasted carrots adds color and sweetness to the menu. You can also serve this casserole with a skillet cornbread for the main course, followed by a surprising dessert, like my strawberry pretzel dessert, to round out the menu.

Storing and Reheating

• Store leftovers in tightly-covered containers for up to 3 days or freeze for up to 3 months.
• To reheat, thaw the casserole in the refrigerator (if frozen). Bake the leftovers at 350˚F, covered, until heated through.

More Chicken Casserole Recipes

• Chicken Cauliflower Rice Casserole
• Broccoli and Chicken Quinoa Casserole
• Cheesy Chicken Spinach Bake
• King Ranch Chicken Casserole
• Chicken Zucchini Casserole

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4.75 from 32 votes

Chicken Broccoli Casserole

by Katerina | Diethood

This Chicken Broccoli Casserole is an easy, low-carb version of classic Chicken Divan, with tender white meat chicken, savory broccoli and mushrooms, and mozzarella cheese sauce.

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 1 hour hour

Servings: 4 to 6 servings

Ingredients 

1x2x3x

• ▢ 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 black 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

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Instructions 

• Preheat oven to 350˚F. Lightly grease a 9×13 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.

Nutrition

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

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.

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