FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Broccoli Casserole Recipe
• Ingredients & Substitutions
• How To Make Chicken Broccoli Casserole
• My Recipe Tips
• Serving Ideas
• Chicken Broccoli Casserole Recipe card
• Gratitude Moment
• Recipe Reviews

This chicken broccoli casserole is basically 2 of my all-time fave casserole staples — chicken and broccoli — baked up in a creamy, flavorful sauce that’s a little different. I was inspired to make this as a healthier take on a dish called chicken Divan . Unlike most versions, mine ditches the usual flour, breadcrumbs, and processed cream of chicken soup for actual real-food ingredients. But I promise, this chicken and broccoli casserole recipe still tastes nothing short of comfort food. Make it with me and see!

Why You Need My Chicken Broccoli Casserole Recipe

• Tender chicken and broccoli in a unique creamy sauce – The sauce in this one stands out from many broccoli chicken casserole recipes (even my popular chicken bacon ranch casserole ), and I love that! It’s creamy and garlicky, but the addition of poultry seasoning and Dijon mustard gives it an amazing cozy vibe.
• Simple, natural ingredients – Like I said, no starches or condensed soups! And these are staples you can find at any grocery store.
• Easy and meal prep friendly – This chicken broccoli casserole doesn’t require too much chopping (just the chicken and broccoli), and you can easily make it ahead to pop in the oven on busy weeknights. Plus, I can’t resist a healthy dinner recipe that makes an entire meal in one dish!

Ingredients & Substitutions

Here I explain the best ingredients for my chicken, broccoli, and cheese casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

Casserole:

• Chicken – Cut boneless, skinless chicken breasts (or chicken thighs) into bite-size pieces. If you’re short on time, feel free to use pre-cooked shredded chicken or rotisserie chicken. I’ve even made this with leftover Thanksgiving turkey .
• Broccoli – I recommend using fresh broccoli, but frozen broccoli works.
• Shredded Cheese – I usually use sharp cheddar cheese here, but mozzarella or even gouda works well.
• Olive Oil – For searing the chicken. My older version of this chicken broccoli casserole recipe used butter, but I now prefer olive oil so it doesn’t burn. Avocado oil works, too.
• Sea Salt & Black Pepper

Sauce:

• Broth – The savory base. You can use my homemade chicken broth , store-bought (grab the reduced-sodium kind), or even bone broth .
• Heavy Cream – The creamy part. Canned full-fat coconut milk will work if you need a substitute. I don’t recommend using half and half or other types of milk, because the casserole will be watery.
• Cream Cheese – It’s super important that it’s in small pieces and soft at room temperature, or it won’t blend in smoothly. If you forget (been there!), microwave it for 20 seconds to soften before adding.
• Dijon Mustard – I used Dijon mustard , but feel free to substitute with whole grain mustard or a touch of honey mustard for a slightly sweeter twist.
• Seasonings – I use my 5-minute homemade poultry seasoning , but store-bought is fine. You’ll also need garlic powder , onion powder , and salt. (You’ll need less salt if your spice mix is salted, by the way — mine is not.)

How To Make Chicken Broccoli Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Cook the broccoli. Boil the broccoli in a large pot of water until it’s crisp-tender. Drain well, plunge into a bowl of ice water, then add it to a large baking dish. ( I use this dish , which looks so beautiful going straight to the table later).

1. Cook the chicken. Season the pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then sear in a single layer, flipping every couple of minutes, until browned and cooked through. Toss the chicken with broccoli in the casserole dish and set aside.

1. Make the sauce. In the same skillet, combine the chicken broth, heavy cream, poultry seasoning, garlic powder, and onion powder (if using). Bring to a gentle boil, scraping up browned bits, then simmer, stirring often, until reduced by half. Remove from heat and stir in the cream cheese, Dijon mustard, and salt until smooth. It should coat the back of a spoon. Adjust the mustard and salt to your taste!

1. Assemble and bake. Pour the sauce mixture over the chicken and broccoli. Sprinkle the shredded cheese on top. Bake the chicken broccoli casserole until hot and bubbly, with the cheese nice and melty. I like fresh cracked pepper for garnish.

My Recipe Tips

• Be careful not to overcook the broccoli. It will get mushy if you cook it too long in the boiling water, or if you don’t shock it with ice or cold water right away. Keep in mind the broccoli softens more when you bake the casserole, so I recommend even undercooking it a little bit.
• Don’t overcook the chicken, either. It will dry out if you overcook it. An internal temperature of 165 degrees F is ideal (I use this meat thermometer to check), but I usually do a couple degrees lower. The temp still rises to 165 while it rests as you make the sauce.
• Watch the heat and spacing when cooking the chicken. For nice browning, you want the pieces in a single layer and a cast iron skillet like this works best. I start at medium-high, but if it seems like the pan is overheating and the chicken is golden before it’s cooked through, reduce the heat.
• Why scrape the bottom of the pan? This is called deglazing, and it adds extra flavor. Highly recommend!
• When simmering the sauce, stir often. It will form a film on top if you don’t.
• Add a little more salt than you think you need for the sauce. It will taste less salty and intense when combined with the chicken and broccoli. With the amounts in my recipe, my (picky) daughter thought it was too salty, I thought it was just right, and my husband thought it wasn’t quite salty enough. Adjust to your taste!
• Cream cheese not melting smoothly? It takes time, so keep smashing it down. If it still doesn’t want to come together, you can blend the sauce in a blender briefly and it will become totally smooth. Make sure to vent the top due to the heat!
• What do you do if the sauce seems thin? This can happen if you don’t reduce the liquid enough before adding the cream cheese. There are 2 ways to fix it. You can bake the chicken broccoli casserole for longer (about 30 minutes) at a lower temperature (350 degrees F), which actually thickens the sauce, or you can gently simmer the sauce even with the cream cheese to reduce it more (don’t let the heat get too high). I’ve done both when I had a runny sauce.
• You can mix the chicken, broccoli, and sauce in a large bowl instead of the baking dish if you like. I do it with tongs right in the baking dish to avoid an extra bowl to wash.
• Check for liquid at the bottom of your pan before pouring in the sauce. Sometimes the broccoli releases extra moisture into the pan, and you want to pat that dry with paper towels before mixing in the sauce, or your dish can be watery.

Serving Ideas

I usually serve this healthy chicken broccoli casserole all on its own — love a one-dish meal! If you want it more hearty, I recommend serving it in a bowl over a base of white rice, cauliflower rice , or air fryer roasted potatoes .

You can also lighten up your dinner with a side of my cucumber tomato avocado salad or French-inspired carrot salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Casserole:

• 6 cups Broccoli (cut into medium florets) ▢
• 2 tbsp Olive oil ▢
• 1 1/2 lb Boneless skinless chicken breasts (cut into 1-inch pieces; ~3 to 3 1/2 cups) ▢
• 3/4 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 3/4 cup Cheddar cheese (shredded) ▢

Sauce:

• 1 cup Chicken broth, reduced sodium ▢
• 1 cup Heavy cream ▢
• 1 tsp Poultry seasoning (without salt) ▢
• 1 tsp Garlic powder ▢
• 1 tsp Onion powder (optional) ▢
• 6 oz Cream cheese (cut into small pieces and softened at room temperature) ▢
• 1 tsp Dijon mustard (to taste) ▢
• 1/2 tsp Sea salt (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Place broccoli florets into a pot of boiling water. Simmer for 3-4 minutes, until crisp tender. Drain and run under cold water or plunge into an ice bath to stop the cooking process.
3. Dry the broccoli well and spread it in the bottom of a large baking dish . Set aside.
4. In a large bowl, season the chicken pieces with salt and pepper.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 10 minutes , flipping to different sides every couple of minutes, until browned and cooked through. Remove from the skillet and toss with the broccoli in the baking dish. Set aside.
6. In the same skillet, make the sauce. Add the chicken broth, heavy cream, poultry seasoning, garlic powder, and onion powder (if using) to the skillet. Bring to a gentle boil. Scrape the bottom of the pan with a wooden spatula to release any browned bits stuck to the bottom. Reduce heat and simmer for about 10 minutes , stirring often, until the volume is reduced by about half.
7. Remove from heat. Stir in the cream cheese, Dijon mustard, and salt, until smooth. You can adjust the mustard and salt to taste here.
8. Pour the sauce over the chicken and broccoli in the baking dish. Sprinkle shredded cheese on top.
9. Bake for 10-15 minutes , until the chicken broccoli casserole is hot and the cheese is melted.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get juicy chicken (not dry), tender broccoli (not mushy), and the right texture and flavor in your sauce (not watery, lumpy, or bland).
• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Meal prep: You can cut the broccoli and chicken ahead of time, or even assemble the entire casserole 2-3 days before. And since it reheats beautifully, it’s also perfect to fully cook and portion in containers for easy lunches.
• Reheat: Bake the entire casserole at 350 degrees F until hot, or microwave individual portions.
• Freeze: Keep in the freezer for up to 3 months. You can freeze this dish before or after baking. The sauce texture does change a bit, but I still think it’s very good! Thaw in the fridge overnight.
• Did you spot a change in this chicken broccoli casserole recipe? I originally published it in 2021, but made a few improvements recently. These changes include swapping butter for olive oil (healthier and doesn’t burn), using cream cheese instead of sour cream (it thickens the sauce better and has a better texture), reducing the amount of cheese on top (this is up to you!), reducing the amount of mustard (it was too strong before), and adjusting the ratio of chicken to broccoli (more veggies this time). I promise, it’s even better — and simpler — than before!

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chicken Broccoli Casserole

Gratitude Moment

I’m honestly surprised that I managed to get photos of this chicken broccoli casserole this January, because I’ve barely had a regular day this year so far! Between dozens of visitors to our Florida home (friends and family I love so much), a work conference trip, a drive to my kids’ gymnastics competition out of town, and a retreat with my team , it’s been a busy month.

These are all good things I’m so grateful for, but not going to lie, I’m relieved to just have some time at home this week. My family often says they rarely eat the same thing again once I’m done testing a recipe (on to the next, lol), but this is one I keep coming back to between those testing days. And that’s saying a lot!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chicken Broccoli Casserole

My chicken broccoli casserole recipe is so easy and comforting! It’s got juicy chicken, tender veggies, creamy Dijon sauce, and melty cheese.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-broccoli-casserole/

Ingredients

Casserole:

• 6 cups Broccoli (cut into medium florets)
• 2 tbsp Olive oil
• 1 1/2 lb Boneless skinless chicken breasts (cut into 1-inch pieces; ~3 to 3 1/2 cups)
• 3/4 tsp Sea salt
• 1/2 tsp Black pepper
• 3/4 cup Cheddar cheese (shredded)

Sauce:

• 1 cup Chicken broth, reduced sodium
• 1 cup Heavy cream
• 1 tsp Poultry seasoning (without salt)
• 1 tsp Garlic powder
• 1 tsp Onion powder (optional)
• 6 oz Cream cheese (cut into small pieces and softened at room temperature)
• 1 tsp Dijon mustard (to taste)
• 1/2 tsp Sea salt (to taste)

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Place broccoli florets into a pot of boiling water. Simmer for 3-4 minutes, until crisp tender. Drain and run under cold water or plunge into an ice bath to stop the cooking process.
3. Dry the broccoli well and spread it in the bottom of a large baking dish . Set aside.
4. In a large bowl, season the chicken pieces with salt and pepper.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 10 minutes , flipping to different sides every couple of minutes, until browned and cooked through. Remove from the skillet and toss with the broccoli in the baking dish. Set aside.
6. In the same skillet, make the sauce. Add the chicken broth, heavy cream, poultry seasoning, garlic powder, and onion powder (if using) to the skillet. Bring to a gentle boil. Scrape the bottom of the pan with a wooden spatula to release any browned bits stuck to the bottom. Reduce heat and simmer for about 10 minutes , stirring often, until the volume is reduced by about half.
7. Remove from heat. Stir in the cream cheese, Dijon mustard, and salt, until smooth. You can adjust the mustard and salt to taste here.
8. Pour the sauce over the chicken and broccoli in the baking dish. Sprinkle shredded cheese on top.
9. Bake for 10-15 minutes , until the chicken broccoli casserole is hot and the cheese is melted.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get juicy chicken (not dry), tender broccoli (not mushy), and the right texture and flavor in your sauce (not watery, lumpy, or bland).
• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Meal prep: You can cut the broccoli and chicken ahead of time, or even assemble the entire casserole 2-3 days before. And since it reheats beautifully, it’s also perfect to fully cook and portion in containers for easy lunches.
• Reheat: Bake the entire casserole at 350 degrees F until hot, or microwave individual portions.
• Freeze: Keep in the freezer for up to 3 months. You can freeze this dish before or after baking. The sauce texture does change a bit, but I still think it’s very good! Thaw in the fridge overnight.
• Did you spot a change in this chicken broccoli casserole recipe? I originally published it in 2021, but made a few improvements recently. These changes include swapping butter for olive oil (healthier and doesn’t burn), using cream cheese instead of sour cream (it thickens the sauce better and has a better texture), reducing the amount of cheese on top (this is up to you!), reducing the amount of mustard (it was too strong before), and adjusting the ratio of chicken to broccoli (more veggies this time). I promise, it’s even better – and simpler – than before!

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You Need My Chicken Broccoli Casserole Recipe
• Ingredients & Substitutions
• How To Make Chicken Broccoli Casserole
• My Recipe Tips
• Serving Ideas
• Chicken Broccoli Casserole Recipe card
• Gratitude Moment
• Recipe Reviews

This chicken broccoli casserole is basically 2 of my all-time fave casserole staples — chicken and broccoli — baked up in a creamy, flavorful sauce that’s a little different. I was inspired to make this as a healthier take on a dish called chicken Divan . Unlike most versions, mine ditches the usual flour, breadcrumbs, and processed cream of chicken soup for actual real-food ingredients. But I promise, this chicken and broccoli casserole recipe still tastes nothing short of comfort food. Make it with me and see!

Why You Need My Chicken Broccoli Casserole Recipe

• Tender chicken and broccoli in a unique creamy sauce – The sauce in this one stands out from many broccoli chicken casserole recipes (even my popular chicken bacon ranch casserole ), and I love that! It’s creamy and garlicky, but the addition of poultry seasoning and Dijon mustard gives it an amazing cozy vibe.
• Simple, natural ingredients – Like I said, no starches or condensed soups! And these are staples you can find at any grocery store.
• Easy and meal prep friendly – This chicken broccoli casserole doesn’t require too much chopping (just the chicken and broccoli), and you can easily make it ahead to pop in the oven on busy weeknights. Plus, I can’t resist a healthy dinner recipe that makes an entire meal in one dish!

Ingredients & Substitutions

Here I explain the best ingredients for my chicken, broccoli, and cheese casserole recipe, what each one does, and substitution options. For measurements, see the recipe card .

Casserole:

• Chicken – Cut boneless, skinless chicken breasts (or chicken thighs) into bite-size pieces. If you’re short on time, feel free to use pre-cooked shredded chicken or rotisserie chicken. I’ve even made this with leftover Thanksgiving turkey .
• Broccoli – I recommend using fresh broccoli, but frozen broccoli works.
• Shredded Cheese – I usually use sharp cheddar cheese here, but mozzarella or even gouda works well.
• Olive Oil – For searing the chicken. My older version of this chicken broccoli casserole recipe used butter, but I now prefer olive oil so it doesn’t burn. Avocado oil works, too.
• Sea Salt & Black Pepper

Sauce:

• Broth – The savory base. You can use my homemade chicken broth , store-bought (grab the reduced-sodium kind), or even bone broth .
• Heavy Cream – The creamy part. Canned full-fat coconut milk will work if you need a substitute. I don’t recommend using half and half or other types of milk, because the casserole will be watery.
• Cream Cheese – It’s super important that it’s in small pieces and soft at room temperature, or it won’t blend in smoothly. If you forget (been there!), microwave it for 20 seconds to soften before adding.
• Dijon Mustard – I used Dijon mustard , but feel free to substitute with whole grain mustard or a touch of honey mustard for a slightly sweeter twist.
• Seasonings – I use my 5-minute homemade poultry seasoning , but store-bought is fine. You’ll also need garlic powder , onion powder , and salt. (You’ll need less salt if your spice mix is salted, by the way — mine is not.)

How To Make Chicken Broccoli Casserole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Cook the broccoli. Boil the broccoli in a large pot of water until it’s crisp-tender. Drain well, plunge into a bowl of ice water, then add it to a large baking dish. ( I use this dish , which looks so beautiful going straight to the table later).

1. Cook the chicken. Season the pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then sear in a single layer, flipping every couple of minutes, until browned and cooked through. Toss the chicken with broccoli in the casserole dish and set aside.

1. Make the sauce. In the same skillet, combine the chicken broth, heavy cream, poultry seasoning, garlic powder, and onion powder (if using). Bring to a gentle boil, scraping up browned bits, then simmer, stirring often, until reduced by half. Remove from heat and stir in the cream cheese, Dijon mustard, and salt until smooth. It should coat the back of a spoon. Adjust the mustard and salt to your taste!

1. Assemble and bake. Pour the sauce mixture over the chicken and broccoli. Sprinkle the shredded cheese on top. Bake the chicken broccoli casserole until hot and bubbly, with the cheese nice and melty. I like fresh cracked pepper for garnish.

My Recipe Tips

• Be careful not to overcook the broccoli. It will get mushy if you cook it too long in the boiling water, or if you don’t shock it with ice or cold water right away. Keep in mind the broccoli softens more when you bake the casserole, so I recommend even undercooking it a little bit.
• Don’t overcook the chicken, either. It will dry out if you overcook it. An internal temperature of 165 degrees F is ideal (I use this meat thermometer to check), but I usually do a couple degrees lower. The temp still rises to 165 while it rests as you make the sauce.
• Watch the heat and spacing when cooking the chicken. For nice browning, you want the pieces in a single layer and a cast iron skillet like this works best. I start at medium-high, but if it seems like the pan is overheating and the chicken is golden before it’s cooked through, reduce the heat.
• Why scrape the bottom of the pan? This is called deglazing, and it adds extra flavor. Highly recommend!
• When simmering the sauce, stir often. It will form a film on top if you don’t.
• Add a little more salt than you think you need for the sauce. It will taste less salty and intense when combined with the chicken and broccoli. With the amounts in my recipe, my (picky) daughter thought it was too salty, I thought it was just right, and my husband thought it wasn’t quite salty enough. Adjust to your taste!
• Cream cheese not melting smoothly? It takes time, so keep smashing it down. If it still doesn’t want to come together, you can blend the sauce in a blender briefly and it will become totally smooth. Make sure to vent the top due to the heat!
• What do you do if the sauce seems thin? This can happen if you don’t reduce the liquid enough before adding the cream cheese. There are 2 ways to fix it. You can bake the chicken broccoli casserole for longer (about 30 minutes) at a lower temperature (350 degrees F), which actually thickens the sauce, or you can gently simmer the sauce even with the cream cheese to reduce it more (don’t let the heat get too high). I’ve done both when I had a runny sauce.
• You can mix the chicken, broccoli, and sauce in a large bowl instead of the baking dish if you like. I do it with tongs right in the baking dish to avoid an extra bowl to wash.
• Check for liquid at the bottom of your pan before pouring in the sauce. Sometimes the broccoli releases extra moisture into the pan, and you want to pat that dry with paper towels before mixing in the sauce, or your dish can be watery.

Serving Ideas

I usually serve this healthy chicken broccoli casserole all on its own — love a one-dish meal! If you want it more hearty, I recommend serving it in a bowl over a base of white rice, cauliflower rice , or air fryer roasted potatoes .

You can also lighten up your dinner with a side of my cucumber tomato avocado salad or French-inspired carrot salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Casserole:

• 6 cups Broccoli (cut into medium florets) ▢
• 2 tbsp Olive oil ▢
• 1 1/2 lb Boneless skinless chicken breasts (cut into 1-inch pieces; ~3 to 3 1/2 cups) ▢
• 3/4 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 3/4 cup Cheddar cheese (shredded) ▢

Sauce:

• 1 cup Chicken broth, reduced sodium ▢
• 1 cup Heavy cream ▢
• 1 tsp Poultry seasoning (without salt) ▢
• 1 tsp Garlic powder ▢
• 1 tsp Onion powder (optional) ▢
• 6 oz Cream cheese (cut into small pieces and softened at room temperature) ▢
• 1 tsp Dijon mustard (to taste) ▢
• 1/2 tsp Sea salt (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Place broccoli florets into a pot of boiling water. Simmer for 3-4 minutes, until crisp tender. Drain and run under cold water or plunge into an ice bath to stop the cooking process.
3. Dry the broccoli well and spread it in the bottom of a large baking dish . Set aside.
4. In a large bowl, season the chicken pieces with salt and pepper.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Cook for about 10 minutes , flipping to different sides every couple of minutes, until browned and cooked through. Remove from the skillet and toss with the broccoli in the baking dish. Set aside.
6. In the same skillet, make the sauce. Add the chicken broth, heavy cream, poultry seasoning, garlic powder, and onion powder (if using) to the skillet. Bring to a gentle boil. Scrape the bottom of the pan with a wooden spatula to release any browned bits stuck to the bottom. Reduce heat and simmer for about 10 minutes , stirring often, until the volume is reduced by about half.
7. Remove from heat. Stir in the cream cheese, Dijon mustard, and salt, until smooth. You can adjust the mustard and salt to taste here.
8. Pour the sauce over the chicken and broccoli in the baking dish. Sprinkle shredded cheese on top.
9. Bake for 10-15 minutes , until the chicken broccoli casserole is hot and the cheese is melted.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you get juicy chicken (not dry), tender broccoli (not mushy), and the right texture and flavor in your sauce (not watery, lumpy, or bland).
• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Meal prep: You can cut the broccoli and chicken ahead of time, or even assemble the entire casserole 2-3 days before. And since it reheats beautifully, it’s also perfect to fully cook and portion in containers for easy lunches.
• Reheat: Bake the entire casserole at 350 degrees F until hot, or microwave individual portions.
• Freeze: Keep in the freezer for up to 3 months. You can freeze this dish before or after baking. The sauce texture does change a bit, but I still think it’s very good! Thaw in the fridge overnight.
• Did you spot a change in this chicken broccoli casserole recipe? I originally published it in 2021, but made a few improvements recently. These changes include swapping butter for olive oil (healthier and doesn’t burn), using cream cheese instead of sour cream (it thickens the sauce better and has a better texture), reducing the amount of cheese on top (this is up to you!), reducing the amount of mustard (it was too strong before), and adjusting the ratio of chicken to broccoli (more veggies this time). I promise, it’s even better — and simpler — than before!

📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle and Winter Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Chicken Broccoli Casserole

Gratitude Moment

I’m honestly surprised that I managed to get photos of this chicken broccoli casserole this January, because I’ve barely had a regular day this year so far! Between dozens of visitors to our Florida home (friends and family I love so much), a work conference trip, a drive to my kids’ gymnastics competition out of town, and a retreat with my team , it’s been a busy month.

These are all good things I’m so grateful for, but not going to lie, I’m relieved to just have some time at home this week. My family often says they rarely eat the same thing again once I’m done testing a recipe (on to the next, lol), but this is one I keep coming back to between those testing days. And that’s saying a lot!