If you’re looking for an easy dinner the whole family can enjoy, these cheesy chicken casseroles with broccoli are a great place to start.
They bring together comforting flavors and simple ingredients for busy weeknights.
Browse these 13 recipe ideas to find a new favorite for your dinner rotation.
Helpful Tips Before You Start
A few simple steps can help your cheesy chicken and broccoli casseroles bake up creamy and flavorful.
Cook Broccoli Just Until Tender-Crisp
If using fresh broccoli, blanch or steam it briefly before adding it to the casserole. This helps it stay bright and keeps it from turning mushy in the oven.
Drain Frozen Broccoli Well
Thaw frozen broccoli and squeeze out excess moisture with a clean towel. Too much water can make the casserole sauce thin.
Use Cooked Chicken
Rotisserie chicken or leftover cooked chicken makes prep easier. Cut or shred it into bite-size pieces so it heats evenly.
Shred Cheese Fresh
Freshly shredded cheese melts more smoothly than many pre-shredded varieties. Cheddar, Monterey Jack, and mozzarella all pair well with chicken and broccoli.
Cheesy Chicken, Broccoli, and Wild Rice Casserole
This casserole brings tender chicken, broccoli, and nutty wild rice together in a creamy cheese sauce. A crisp breadcrumb topping adds a little crunch to every serving.
It makes a cozy weeknight dinner and works well for a relaxed family meal. The rice cooks in the casserole, soaking up the savory broth as the broccoli and chicken bake until tender.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice blend
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into ½-inch pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups small broccoli florets
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup plain breadcrumbs
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Rinse the wild rice blend under cold water and drain it. Spread the rice evenly in the prepared dish, then pour the chicken broth over it.
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken with the salt and black pepper, then cook for 3 to 4 minutes, stirring occasionally, until the pieces are lightly browned on the outside. They do not need to be fully cooked.
- Add the chicken and broccoli to the baking dish. Stir in the milk and Dijon mustard, then cover the dish tightly with foil.
- Bake for 55 to 65 minutes, until the rice is tender and most of the liquid has been absorbed. Check the rice near the end of baking, since cooking times can vary by rice blend.
- Remove the foil and stir in ¾ cup of the cheddar. Sprinkle the remaining cheddar over the casserole.
- Mix the breadcrumbs with the melted butter and scatter them over the cheese. Bake uncovered for 10 to 12 minutes, until the top is golden and the chicken is cooked through. Let the casserole stand for 5 minutes before serving.
Extra Tips
Use a wild rice blend with a similar cooking time to the one listed on the package, and check the casserole before adding the topping. If the rice is still firm, cover it again and bake for a few more minutes with a splash of broth. For a crispier top, broil the finished casserole briefly while watching it closely.Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Large Skillet, Foil, Mixing Bowl
Chicken Broccoli Cheddar Biscuit-Topped Casserole
This cozy casserole combines tender chicken and broccoli in a creamy cheddar sauce, all tucked beneath golden biscuits. It brings the familiar comfort of chicken pot pie with a cheesy, broccoli-filled twist.
It works well for a weeknight dinner or a relaxed family meal. The filling stays creamy, while the biscuit topping bakes up soft in the middle and lightly crisp on top.
Serves 4 people.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 3 cups small broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1½ cups shredded sharp cheddar cheese, divided
- 1 cup all-purpose baking mix
- ⅓ cup whole milk, for the biscuit dough
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Steam the broccoli florets until just tender, about 3 to 4 minutes. Drain well and set aside.
- Melt the butter in a large skillet over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Gradually whisk in the chicken broth and ½ cup milk. Cook until the sauce thickens, about 3 to 5 minutes.
- Stir in the Dijon mustard, garlic powder, and black pepper. Remove the skillet from the heat, then mix in 1 cup of the cheddar until melted. Fold in the cooked chicken and broccoli.
- Transfer the filling to the prepared baking dish and spread it evenly. In a bowl, stir together the baking mix and ⅓ cup milk just until a soft dough forms. Drop spoonfuls of dough over the filling, leaving small gaps between them. Sprinkle the remaining ½ cup cheddar over the top.
- Bake for 20 to 25 minutes, until the biscuits are golden and the filling bubbles around the edges. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into small, even florets so it fits neatly beneath the biscuit topping. If the biscuits brown before the filling is bubbling, loosely cover the dish with foil for the last few minutes of baking.Course: Main Course Cuisine: American Equipment: 2-quart Baking Dish, Large Skillet, Mixing Bowl, Whisk
Buffalo Chicken and Broccoli Mac and Cheese Bake
This casserole brings together tender chicken, broccoli, and creamy macaroni with the tangy heat of Buffalo sauce. Cheddar and Monterey Jack melt into a rich sauce that keeps every bite cheesy and satisfying.
It works well for a cozy weeknight dinner or a casual game-day meal. A crisp topping of buttery breadcrumbs adds a golden finish, while the broccoli balances the creamy pasta.
Serves 4 people.
Ingredients
- 8 ounces elbow macaroni
- 2 cups small broccoli florets
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- ½ cup sour cream
- ¾ cup Buffalo sauce
- 1 teaspoon garlic powder
- 2 cups shredded cooked chicken
- 1½ cups shredded sharp cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Heat the oven to 375°F. Grease a 2-quart baking dish. Bring a large pot of salted water to a boil, then cook the macaroni according to the package directions. Add the broccoli during the last 2 minutes of cooking. Drain the macaroni and broccoli together.
- Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk. Cook, whisking often, until the sauce thickens, about 3 to 4 minutes.
- Remove the saucepan from the heat. Stir in the sour cream, Buffalo sauce, garlic powder, salt, and black pepper. Add 1 cup of the cheddar and all of the Monterey Jack. Stir until the cheeses melt into the sauce.
- Add the cooked chicken, macaroni, and broccoli to the sauce. Stir until evenly coated, then transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup of cheddar over the top.
- Mix the panko breadcrumbs with the 1 tablespoon of melted butter. Scatter the crumbs over the casserole. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. Let it rest for 5 minutes before serving.
Extra Tips
For a milder casserole, use ½ cup of Buffalo sauce and keep the other ingredients the same. If the topping browns before the casserole is bubbling, loosely cover the dish with foil for the rest of the bake. Let leftovers cool, refrigerate them in a covered container, and reheat portions until hot.Course: Main Course Cuisine: American Equipment: Large Pot, Saucepan, Whisk, 2-Quart Baking Dish
Chicken, Broccoli, and Cauliflower Alfredo Casserole
This casserole brings together tender chicken, broccoli, and cauliflower in a creamy Alfredo sauce, all topped with melted cheese. Using both vegetables makes each serving hearty while keeping the dish balanced.
It works well for a cozy family dinner or an easy meal to prepare ahead. The vegetables bake until tender, and the cheesy top turns lightly golden.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-9-inch baking dish.
- Bring a large pot of water to a boil. Add the broccoli and cauliflower and cook for 3 minutes. Drain well, then toss the florets with the olive oil.
- In a large bowl, stir together the Alfredo sauce, garlic powder, black pepper, and salt. Add the cooked chicken, broccoli, cauliflower, and ½ cup of the mozzarella. Mix until everything is coated.
- Spoon the mixture into the prepared baking dish. Sprinkle the Parmesan and remaining mozzarella evenly over the top.
- Bake for 25 to 30 minutes, until the casserole is bubbling and the cheese is melted and lightly golden. Let it rest for 5 minutes before serving.
Extra Tips
Drain the vegetables thoroughly so they do not thin the Alfredo sauce as the casserole bakes. For a make-ahead dinner, assemble the casserole, cover it, and refrigerate it until ready to bake. Add a few extra minutes to the baking time if it goes into the oven cold.Course: Main Course Cuisine: American Equipment: Large Pot, Large Bowl, 9-by-9-inch Baking Dish
Pesto Chicken Broccoli and Mozzarella Orzo Bake
This casserole brings together tender chicken, broccoli, and orzo in a pesto-seasoned sauce, all tucked under a golden layer of mozzarella. It is a cozy, all-in-one meal that suits a weeknight dinner or an easy family gathering.
The orzo cooks right in the baking dish, soaking up the chicken broth and pesto as it bakes. Broccoli adds a fresh bite, while melted mozzarella makes each serving creamy and cheesy.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup dry orzo
- 2 cups small broccoli florets
- 2 cups low-sodium chicken broth
- ½ cup basil pesto
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish with the olive oil.
- Season the chicken pieces with the salt and pepper. Arrange them in the baking dish with the dry orzo and broccoli florets.
- In a bowl, whisk together the chicken broth, pesto, and heavy cream. Pour the mixture evenly over the chicken, orzo, and broccoli, then stir gently to distribute the ingredients.
- Cover the dish tightly with foil and bake for 25 minutes. Carefully remove the foil and stir the casserole, checking that the orzo is tender and the chicken is cooked through.
- Sprinkle the mozzarella and Parmesan evenly over the top. Bake uncovered for 8 to 10 minutes, until the cheese has melted and the edges are bubbling.
- Let the casserole rest for 5 minutes before serving. This gives the orzo a little time to settle into the creamy sauce.
Extra Tips
Cut the broccoli into small, even florets so they soften alongside the orzo. If the casserole looks a little loose when you first uncover it, give it a gentle stir and let it rest before serving, since the orzo will continue to absorb the sauce.Course: Main Course Cuisine: Italian-American Equipment: 9-by-13-inch Baking Dish, Mixing Bowl, Whisk, Aluminum Foil
Chicken Broccoli Enchilada Casserole with Pepper Jack
This casserole brings together tender chicken, broccoli, tortillas, and enchilada sauce under a bubbly layer of pepper jack. It has the cozy texture of a baked casserole with a mild kick from the cheese.
It works well for an easy weeknight dinner or a make-ahead meal for a busy evening. Each serving has plenty of chicken and broccoli, with the tortillas soaking up the savory sauce.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 3 cups small broccoli florets
- 6 corn tortillas, cut into bite-size pieces
- 1 can (10 ounces) red enchilada sauce
- 1 cup sour cream
- 1 teaspoon ground cumin
- 2 cups shredded pepper jack cheese, divided
- 2 tablespoons sliced green onions
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Steam the broccoli florets until just tender, about 3 to 4 minutes. Drain well so extra moisture does not thin the casserole.
- In a large bowl, stir together the enchilada sauce, sour cream, and cumin. Add the shredded chicken, broccoli, tortilla pieces, and 1½ cups of the pepper jack. Mix until everything is evenly coated.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ½ cup pepper jack over the top.
- Bake uncovered for 25 to 30 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then scatter the sliced green onions over the top before serving.
Extra Tips
Cut the broccoli into small florets so it mixes easily with the chicken and tortillas. For a milder casserole, use a less spicy pepper jack, and let the dish rest before serving so the sauce settles and each portion holds together.
Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Bowl, Steamer or SaucepanLemon Chicken, Broccoli, and Parmesan Quinoa Casserole
This casserole pairs tender chicken and broccoli with fluffy quinoa, Parmesan, and a bright touch of lemon. It is a cozy, cheesy dinner that still feels fresh and balanced.
Serve it on a busy weeknight or make it ahead for an easy family meal. The top bakes up golden, while the quinoa underneath stays moist and savory.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 ¾ cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups small broccoli florets
- 1 cup shredded mozzarella cheese, divided
- ½ cup finely grated Parmesan cheese, divided
- ½ cup plain Greek yogurt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 garlic clove, minced
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then cover and reduce the heat to low. Simmer for about 15 minutes, until the liquid is absorbed and the quinoa is tender. Remove from the heat and let it stand, covered, for 5 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chicken, salt, and black pepper. Cook, stirring occasionally, until the chicken is lightly browned and cooked through.
- Steam the broccoli florets until bright green and just tender, then drain well. In a large bowl, stir together the cooked quinoa, chicken, broccoli, Greek yogurt, lemon zest, lemon juice, garlic, ¾ cup of the mozzarella, and ¼ cup of the Parmesan.
- Spoon the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake uncovered for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into small florets so it mixes evenly with the quinoa and chicken. For a brighter lemon flavor, add a little extra zest before baking. Let the casserole rest briefly after it comes out of the oven so the servings hold together more easily.Course: Main Course Cuisine: American Equipment: Medium Saucepan, Large Skillet, Steamer Basket, Large Mixing Bowl, 9-by-13-inch Baking Dish
Chicken Broccoli and Swiss-Stuffed Potato Casserole
This casserole brings together tender chicken, broccoli, and Swiss cheese inside a creamy potato filling. Baking it in a casserole dish gives the top a lightly browned finish while keeping the center soft and hearty.
It is a practical choice for a family dinner when you want the comfort of stuffed potatoes without filling each one separately. A little Dijon adds savory flavor, and Swiss cheese gives the filling a mild, nutty taste.
Serves 4 people.
Ingredients
- 4 medium russet potatoes
- 2 cups cooked, shredded chicken
- 2 cups small broccoli florets
- 1 cup shredded Swiss cheese, divided
- 1/2 cup sour cream
- 1/4 cup milk
- 2 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400°F. Scrub the potatoes, prick each one several times with a fork, and place them on a baking sheet. Bake until tender when pierced with a knife, about 50 to 60 minutes.
- While the potatoes bake, steam the broccoli florets until just tender, about 4 to 5 minutes. Drain well and set aside.
- Let the potatoes cool enough to handle. Slice each one in half lengthwise and scoop the flesh into a large mixing bowl, leaving a thin layer of potato inside the skins so they hold their shape.
- Add the butter, sour cream, milk, Dijon mustard, salt, and black pepper to the potato flesh. Mash until creamy, then fold in the chicken, broccoli, and 3/4 cup of the Swiss cheese.
- Arrange the potato skins in a casserole dish and spoon the filling evenly into them. Sprinkle the remaining 1/4 cup Swiss cheese over the tops.
- Bake at 400°F until the filling is hot and the cheese has melted and started to brown, about 15 to 20 minutes. Let the casserole rest for a few minutes before serving.
Extra Tips
Cut the broccoli into small florets so it mixes evenly into the potato filling and fits neatly into the skins. Drain it well after steaming to keep the filling from turning watery. For a softer top, cover the casserole loosely with foil for the first part of the final bake.Course: Main Course Cuisine: American Equipment: Baking Sheet, Casserole Dish, Mixing Bowl, Potato Masher
BBQ Chicken and Broccoli Cornbread Casserole
This casserole brings together tender chicken, broccoli, tangy barbecue sauce, and a golden cornbread topping. Cheddar adds a cheesy layer that makes every scoop hearty and satisfying.
It works well for a family weeknight dinner or a casual potluck. The filling stays savory and saucy beneath the soft, lightly sweet cornbread crust.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups small broccoli florets
- ¾ cup barbecue sauce
- ½ cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted butter
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Steam the broccoli florets until just tender, about 3 to 4 minutes. Drain well so excess moisture does not make the casserole watery.
- In a mixing bowl, stir together the shredded chicken, broccoli, barbecue sauce, sour cream, and ½ cup of the cheddar. Spread the mixture evenly in the prepared baking dish.
- In a separate bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the egg, milk, and melted butter. Stir just until combined, then spread the batter over the chicken mixture.
- Sprinkle the remaining ½ cup cheddar over the cornbread batter. Bake until the topping is golden and cooked through, about 25 to 30 minutes. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a sweeter cornbread topping, keep the sugar as listed. If you prefer a sharper barbecue flavor, choose a tangy sauce rather than a very sweet one. Let the broccoli drain thoroughly after steaming, and check the center of the cornbread topping before taking the casserole out of the oven.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Mixing Bowls, Whisk, Steamer Basket, Measuring Cups and Spoons
Chicken Broccoli and Mushroom Gruyère Noodle Bake
This creamy noodle bake brings together tender chicken, broccoli, and earthy mushrooms with nutty Gruyère cheese. Egg noodles hold the sauce well, while a golden, cheesy top gives each serving a little contrast.
It works nicely for a weeknight dinner or a cozy weekend meal. Prep the ingredients ahead, then assemble and bake when you’re ready to eat.
Serves 4 people.
Ingredients
- 8 ounces wide egg noodles
- 2 cups small broccoli florets
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded Gruyère cheese, divided
- ¼ cup panko breadcrumbs
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions, adding the broccoli florets during the last 2 minutes. Drain well and set aside.
- While the noodles cook, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until tender and their released moisture has evaporated.
- Add the butter to the skillet. Once melted, stir in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth until smooth. Add the garlic powder, dried thyme, salt, and black pepper. Cook, stirring, until the sauce thickens enough to coat a spoon.
- Take the skillet off the heat and stir in 1 cup of the Gruyère until melted. Fold in the cooked chicken, drained noodles, and broccoli until evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining ½ cup Gruyère and the panko breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes, until bubbling around the edges and golden on top. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the broccoli into small florets so it cooks quickly with the noodles and mixes evenly into the bake. For a make-ahead dinner, assemble the casserole without the panko topping, cover and refrigerate, then add the breadcrumbs just before baking. If baking it cold, allow extra time in the oven until the center is hot.Course: Main Course Cuisine: American Equipment: Large Pot, Large Skillet, Whisk, 2-Quart Baking Dish
Mediterranean Chicken, Broccoli, and Feta Couscous Casserole
This casserole brings together tender chicken, broccoli, fluffy couscous, and tangy feta with Mediterranean herbs and lemon. It is a cozy, all-in-one meal with plenty of savory flavor and a bright finish.
It works well for a weeknight dinner when you want something filling without making several side dishes. The couscous cooks right in the baking dish, soaking up the seasoned broth while the feta turns lightly golden on top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry pearl couscous
- 2 cups low-sodium chicken broth
- 3 cups small broccoli florets
- ½ cup crumbled feta cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, oregano, garlic powder, salt, and black pepper. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is lightly browned on the outside. It does not need to be fully cooked yet.
- Add the pearl couscous and chicken broth to the skillet. Stir, bring the broth to a gentle simmer, then remove the skillet from the heat.
- Transfer the chicken and couscous mixture to the prepared baking dish. Stir in the broccoli and spread everything into an even layer.
- Cover the dish tightly with foil and bake for 20 minutes, until the couscous is tender and most of the broth has been absorbed. Carefully remove the foil.
- Sprinkle the feta evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the chicken is cooked through and the feta is warm.
- Let the casserole rest for 5 minutes. Drizzle with lemon juice, sprinkle with parsley, and serve.
Extra Tips
Cut the broccoli florets small so they soften evenly as the couscous cooks. Check the couscous before adding the feta. If it still seems firm, cover the dish again and bake for a few more minutes. A final squeeze of lemon helps balance the salty, creamy feta.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 9-by-13-inch Baking Dish, Foil
Chicken Broccoli and Smoked Gouda Polenta Bake
This casserole layers tender chicken and broccoli over creamy polenta, then bakes with smoked Gouda until the top is golden and bubbling. The Gouda adds a mellow, smoky flavor that pairs well with the mild corn taste of the polenta.
It makes a filling, cozy dinner for a weeknight or a relaxed weekend meal. Each serving has a soft, creamy base with savory chicken, tender broccoli, and a rich cheese topping.
Serves 4 people.
Ingredients
- 1 cup quick-cooking polenta
- 4 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked chicken, shredded or chopped
- 3 cups small broccoli florets
- 1/2 cup whole milk
- 1 1/2 cups shredded smoked Gouda, divided
- 1/4 teaspoon garlic powder
Instructions
- Heat the oven to 400°F. Lightly grease a 2-quart baking dish.
- Bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the polenta. Reduce the heat and cook, stirring often, according to the package directions until thick and creamy.
- Stir the butter, salt, and black pepper into the polenta. Spread it evenly in the prepared baking dish.
- Steam the broccoli florets until just tender, then drain them well. Arrange the broccoli and cooked chicken over the polenta.
- Whisk the milk, garlic powder, and 1 cup of the smoked Gouda together in a bowl. Spoon the mixture evenly over the chicken and broccoli.
- Sprinkle the remaining 1/2 cup Gouda over the top. Bake until the cheese is melted and lightly browned and the casserole is bubbling around the edges, about 20 minutes. Let it rest for a few minutes before serving.
Extra Tips
Cut the broccoli into small, even florets so they soften quickly and fit neatly into each serving. For the creamiest base, spread the polenta into the dish while it is still warm, before it firms up.Course: Main Course Cuisine: American Equipment: Medium Saucepan, Whisk, 2-Quart Baking Dish
Crispy-Topped Chicken, Broccoli, and Cheddar Tater Tot Casserole
This cozy casserole combines tender chicken and broccoli with a creamy cheddar sauce, all tucked beneath a layer of golden tater tots. It brings the comfort of a classic chicken casserole with a crisp, cheesy topping.
It works well for a family dinner when you want a filling meal from one baking dish. Serve it straight from the oven, while the tots are crisp and the chicken and broccoli filling is warm and creamy.
Serves 4 people.
Ingredients
- 3 cups frozen tater tots
- 2 cups cooked chicken, cut into bite-size pieces
- 3 cups small broccoli florets
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup shredded sharp cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Steam the broccoli florets until just tender, about 3 to 4 minutes. Drain well and set aside.
- Melt the butter in a saucepan over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly. Slowly whisk in the milk until smooth. Cook, stirring, until the sauce thickens, about 3 to 5 minutes.
- Remove the saucepan from the heat. Stir in 3/4 cup of the cheddar, garlic powder, salt, and black pepper until the cheese melts.
- Add the cooked chicken and drained broccoli to the cheese sauce. Stir to coat, then spread the mixture evenly in the prepared baking dish.
- Arrange the frozen tater tots in a single layer over the filling. Sprinkle with the remaining 1/4 cup cheddar and the Parmesan.
- Bake for 30 to 35 minutes, until the filling is bubbling and the tater tots are golden and crisp. Let the casserole rest for 5 minutes before serving.
Extra Tips
Drain the broccoli thoroughly so extra water does not thin the cheddar sauce. For the crispest topping, keep the tater tots in a single layer and bake the casserole uncovered.Course: Main Course Cuisine: American Equipment: 8-inch Square Baking Dish, Saucepan, Whisk, Steamer Basket
