Chicken & Broccoli Casserole

If you’re searching for a comforting casserole, look no further! This cheesy one-pan chicken and broccoli casserole is prepared in a skillet on the stovetop, then finished in the oven until it’s browned and bubbling. Each serving packs 40 grams of protein, and it only takes 30 minutes to prep and cook, making it the perfect weeknight dinner that’s both satisfying and delicious. Our Test Kitchen–approved recipe is below, along with cooking notes and tips to ensure your casserole comes out right every time you make it!

How to Make Chicken & Broccoli Casserole

1. Use a Large High-Sided Skillet

This dish is packed with ingredients, so you’ll need a large, high-sided skillet with a minimum 10-cup capacity to hold everything. If you don’t have a high-sided skillet, a Dutch oven or other large pot will work. Whichever pan you choose, it should also be oven-safe, so be sure to check before you get started with the recipe.

2. Stir While You Cook

To ensure everything cooks evenly, stay close to your skillet and stir often. This is especially important after you add the flour and milk to the pan. The mixture can burn easily, so it’s best to move everything around frequently in the hot skillet and adjust the heat if it’s cooking too quickly.

3. Steam the Broccoli

Precooking the broccoli for a short time means it’ll become perfectly tender while it bakes in the casserole. If you don’t have a microwave, consider using a steamer basket set over boiling water. Or, if you like your broccoli crisp, skip this step altogether.

4. Mix Your Spices First

To help evenly distribute the spices (dry mustard, garlic powder, salt and pepper), we suggest mixing them together in a small bowl before adding them to the pot. This also helps speed up the cooking process.

Ingredient Swaps to Try

• Cooked rotisserie chicken for chicken breasts. If you’d prefer to use prepared chicken, no problem! If you are using cooked chicken, cook the onion by itself in Step 2. The onion will only take 3 to 5 minutes to soften. Add 3 cups of cooked chicken when you add the rice and other ingredients in Step 4. If using rotisserie chicken, keep in mind this will add sodium to the dish.
• Frozen broccoli for fresh. If using frozen broccoli, be sure to thaw it completely and pat it dry to remove excess moisture. Frozen broccoli is blanched, which means it’s already partially cooked, but you can microwave it if you prefer a softer texture.
• Try a different cheese. You can substitute another cheese for the shredded Cheddar. Like it spicy? Try shredded pepper Jack cheese or a three-cheese Italian or Mexican blend. We call for reduced-fat Cheddar cheese to keep saturated fat in check. If you want to keep a similar nutritional profile, look for another reduced-fat cheese as a substitute. 
• Other whole grains for brown rice. If you love farro, wheat berries or other whole grains, feel free to swap them in for the brown rice. Be sure they’re fully cooked before adding.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• Partially freeze raw chicken before cutting. Place chicken breasts in the freezer 30 minutes before you plan on cooking. Partially freezing raw chicken firms it up, making it easier when it comes time to cut.
• Save time by buying pre-cut florets. If time is tight or you don’t feel like cutting, grab a bag of pre-cut broccoli florets. You can find them in the produce section of your grocery store.
• We love the convenience of packaged cooked brown rice, but it’s easy to prep your own brown rice from scratch if you have the time. The great thing about whole grains like brown rice is that you can cook them in big batches and freeze them. You can utilize this strategy or consider using your Instant Pot for whipping up a quick batch.

Nutrition Notes

• This dish is a high-protein meal with most of the protein coming from the chicken, milk and reduced-fat sharp Cheddar cheese. Using reduced-fat cheese helps cut down on saturated fat and calories.
• The broccoli provides several essential nutrients, including vitamin C, K, folate and fiber. In addition, broccoli is a cruciferous vegetable. When cruciferous vegetables are chopped or chewed, they release a phytochemical called sulforaphane, which may lower your risk of cancer.
• Brown rice provides antioxidants, which can help reduce inflammation. It also provides fiber to help fill you up and help prevent chronic diseases such as type 2 diabetes and certain cancers.