Chicken broccoli casserole

Chicken broccoli casserole is one of those dinners that earns a permanent spot in your weekly rotation. Tender pasta, crisp broccoli, and juicy chicken come together in a rich, cheesy Alfredo sauce and bake into something golden, bubbly, and deeply satisfying. I first put this together on a rainy weeknight when I needed something fast and comforting, and my family scraped the dish clean.

What makes this chicken broccoli casserole truly stand out is that it skips the canned soup completely. The sauce is either a quality store-bought Alfredo or a quick homemade version that takes only a few extra minutes. Either way, the result is creamy, cheesy, and completely homemade tasting.

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Ingredients for Chicken Broccoli Casserole

I always keep these ingredients stocked because this casserole is one of my most reliable weeknight saves. I recommend using a rotisserie chicken here since it cuts your prep time significantly and adds great flavor. Here is everything you need:

For the Casserole:

• 8 oz medium pasta (cooked al dente) – I usually go with penne or rotini since they hold the sauce beautifully
• 4 cups broccoli florets (cut into bite-sized pieces)
• 2 cups cooked chicken (chopped) – rotisserie chicken is my go-to for the best results

For the Sauce (Jar Option):

• 2 and 1/2 cups prepared Alfredo pasta sauce (about 2 jars) – in my experience, a full-fat version gives the creamiest result
• 1 cup shredded cheddar cheese
• 1/2 cup shredded swiss cheese – I recommend this for the mild, nutty depth it adds
• 1 tsp garlic powder
• 1 tsp dry mustard powder

For the Crumb Topping:

• 1/2 cup Panko bread crumbs
• 1 tbsp melted butter
• 1 tbsp fresh parsley (chopped)
• 1/2 cup shredded cheddar cheese

If you enjoy cheesy chicken pasta bakes, you will also love this Chicken Alfredo Pasta Bake that uses a similar method with even more Alfredo flavor.

Step-by-Step Instructions

In my experience, the key to a perfect chicken broccoli casserole is draining the pasta and broccoli very well before mixing everything together. Extra moisture is the main reason casseroles turn out watery, so take that extra minute at the colander.

Step 1: Preheat your oven to 350 degrees F. Grease a 2-quart casserole dish and set aside.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions. During the last 2 minutes of cooking, add the broccoli florets directly into the boiling water with the pasta. Drain both together very well. Pro tip: give the colander a few extra shakes to remove all excess water.

Step 3: While the pasta cooks, combine the Alfredo sauce, cheddar, swiss, garlic powder, and dry mustard in a mixing bowl. Stir until smooth and fully blended.

Step 4: In a large bowl, stir together the drained pasta, broccoli, chopped chicken, and sauce mixture. Transfer everything to your prepared casserole dish and spread into an even layer.

Step 5: In a small bowl, combine the Panko bread crumbs, melted butter, parsley, and remaining cheddar. Sprinkle the topping evenly across the top of the casserole.

Step 6: Bake uncovered for 35 minutes until the top is golden brown and the edges are bubbling. Let the casserole rest for 5 minutes before serving for cleaner portions.

For another comforting baked chicken dinner that comes together just as easily, try this Chicken Pasta Bake for a slightly different flavor profile.

What to Serve with Chicken Broccoli Casserole

This casserole is hearty and filling on its own, but the right sides add freshness, crunch, and balance to round out the meal.

Cheesy Garlic Bread: Perfect for scooping up every last bit of that creamy Alfredo sauce from your plate. The crispy exterior and soft inside contrast beautifully with the tender casserole filling.

Fresh Tossed Green Salad: A simple salad with a tangy vinaigrette cuts through the richness of the cheese sauce and keeps the meal feeling balanced. This is my go-to pairing for any cheesy bake night.

Cowboy Butter Lemon Bowtie Chicken with Broccoli: If you love serving broccoli-forward sides alongside your main, this bright and buttery dish makes a great companion for a bigger family spread.

Easy Chicken Breast and Green Beans: A light and simple protein-forward side that balances the richness of this casserole without competing with the flavors.

Soft Dinner Rolls: Fluffy rolls are great for the whole table and are especially loved by kids who want to dip into the creamy, cheesy sauce. A classic pairing for any casserole night.

Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce: Planning a full dinner party spread? This bowl recipe is an excellent lighter option to serve alongside the casserole for guests watching their portions.

Homemade Alfredo Sauce Option

If you prefer cooking from scratch, this quick homemade sauce takes about 10 minutes and tastes incredible.

• 1/4 cup butter
• 1/2 small onion (diced)
• 2 cloves garlic (minced)
• 1/4 cup all-purpose flour
• 2 and 1/2 cups whole milk
• 1/2 tsp dry mustard powder
• 2 oz cream cheese
• 3/4 cup sharp cheddar cheese (shredded)
• 3/4 cup swiss cheese (shredded)
• Salt and pepper to taste

Cook the onion, garlic, and butter over medium-low heat until softened, about 5 minutes. Stir in the flour and cook 1 minute more. Gradually whisk in the milk and continue stirring until the sauce is thick and bubbling. Add the cheeses and dry mustard, stirring until fully melted. Season with salt and pepper. Use this sauce in place of the jarred Alfredo in the recipe above.

For more cheesy Alfredo inspiration, check out this One Pot Cajun Chicken Alfredo Orzo for a bold, spicy twist on the classic.

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Storage and Serving Tips

Leftover chicken broccoli casserole keeps wonderfully. Cover the dish tightly with foil or transfer individual portions to an airtight container. It stays fresh in the refrigerator for up to 4 days, and many people agree it tastes even better the next day once the flavors have settled together.

To reheat, microwave individual portions for 1 to 2 minutes or warm the full dish in a 350 degree F oven for about 15 minutes. I recommend adding a small splash of milk before reheating in the oven to keep the sauce creamy and prevent it from drying out.

This casserole also freezes well. Cool it completely, then transfer to freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: freeze in individual portions for easy grab-and-reheat weekday lunches.

If you love meal prepping casseroles like this one, this High Protein Ground Turkey Casserole is another great make-ahead option to add to your rotation.

FAQs

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Chicken Broccoli Casserole with Alfredo Sauce

Super easy and cheesy chicken broccoli casserole made without canned soup. Loaded with tender pasta, broccoli, and chicken in a rich Alfredo sauce, topped with a crispy golden Panko crust.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 535

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz medium pasta cooked al dente, penne or rotini recommended
• 4 cups broccoli florets cut into bite-sized pieces
• 2 cups cooked chicken chopped, rotisserie chicken works great
• 2.5 cups prepared Alfredo pasta sauce about 2 jars, full-fat recommended
• 1 cup shredded cheddar cheese for sauce mixture
• 0.5 cup shredded swiss cheese for sauce mixture
• 1 tsp garlic powder
• 1 tsp dry mustard powder
• 0.5 cup Panko bread crumbs for topping
• 1 tbsp melted butter for topping
• 1 tbsp fresh parsley chopped, for topping
• 0.5 cup shredded cheddar cheese for topping

Equipment

• 2 qt casserole dish
• large pot
• mixing bowl
• colander
• whisk

Method

 

1. Preheat your oven to 350 degrees F. Grease a 2-quart casserole dish and set aside.
2. Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Add broccoli florets to the boiling water during the last 2 minutes of cooking. Drain both together very well, shaking the colander to remove all excess water.
3. In a mixing bowl, combine the Alfredo sauce, 1 cup cheddar, swiss cheese, garlic powder, and dry mustard powder. Stir until smooth and fully combined.
4. In a large bowl, stir together the drained pasta, broccoli, chopped chicken, and sauce mixture until everything is evenly coated. Transfer to the prepared casserole dish and spread into an even layer.
5. In a small bowl, mix together the Panko bread crumbs, melted butter, parsley, and remaining 1/2 cup cheddar cheese. Sprinkle the topping evenly across the casserole.
6. Bake uncovered for 35 minutes until the topping is golden brown and the edges are bubbling. Let the casserole rest for 5 minutes before serving.

Notes

Make ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Remove from fridge 30 minutes before baking and add 5 extra minutes to cook time. For homemade Alfredo sauce: melt 1/4 cup butter, cook 1/2 diced onion and 2 minced garlic cloves until soft. Whisk in 1/4 cup flour, then gradually add 2.5 cups milk. Stir in 2 oz cream cheese and 3/4 cup each sharp cheddar and swiss until melted. Season with 1/2 tsp dry mustard, salt, and pepper.