This chicken broccoli bake is one of my favorite comfort food casseroles because it’s creamy, cheesy, family-friendly, and made with simple ingredients. Unlike many classic chicken broccoli casserole recipes, this version skips the canned soup and uses a homemade cheese sauce that’s easy to make and packed with flavor.
It’s also one of my favorite recipes for meal prep and freezer cooking. You can make it ahead for dinners during the week, assemble it a few days in advance, or freeze an extra casserole for later. If you’re looking for a healthier broccoli and chicken bake that’s comforting, filling, and perfect for busy nights, this recipe is it.
Quick Look at the Recipe
- Prep Time: 25 minutes
- Cook Time: 35-45 minutes
- Total Time: About 1 hour 10 minutes
- Flavor: Creamy, cheesy, classic comfort food
- Best For: Meal prep, freezer cooking, make-ahead dinners, family meals
The Chicken and Broccoli Bake I Loved Growing Up – Made a Little Better
Pasta bakes have always been one of my favorite comfort food dinners.
Some of our family favorites are Cheeseburger Macaroni, Healthy Baked Ziti, Buffalo Chicken Mac and Cheese, and this Chicken Broccoli Bake. There’s just something about a bubbling casserole dish filled with pasta, cheese, and simple ingredients that feels comforting after a long day.
I’ve been making this chicken broccoli bake for years. It’s one of those recipes I grew up eating and still look forward to making when I want something cozy and familiar.
If you’re an 80s kid like me, you probably remember casseroles made with condensed cream of chicken or cream of mushroom soup. This recipe takes a different approach. The creamy cheese sauce is made completely from scratch using simple ingredients you probably already have in your kitchen. Don’t worry though – it’s still easy to make.
Another reason I love this recipe is that it proves comfort food doesn’t have to be off limits when you’re trying to eat healthier. A few simple ingredient swaps create a casserole that’s satisfying, nourishing, and something I feel good about putting on the dinner table.
And when it comes to meal prep, this recipe is hard to beat. You can make it completely ahead for dinners during the week, assemble it a few days in advance, or freeze a couple casseroles for future meals. Having a chicken broccoli bake waiting in the freezer has saved dinner more times than I can count.
Chicken and broccoli is another combination I come back to again and again. Whether it’s this casserole or my One Pot Healthy Chicken and Rice recipe, it’s a simple, family-friendly pairing that always seems to work. In fact, if you enjoy this recipe, my One Pot Chicken and Rice is another one to add to your meal plan rotation.
Enjoy!
Ingredients
Here’s what you’ll need to make this chicken broccoli bake. Full measurements are in the recipe card below.
- Whole Wheat Pasta. Any short pasta works well in this recipe. I usually use penne, rotini, medium shells, or elbows. Whole wheat pasta adds extra fiber, but regular pasta works too. You can also use protein pasta for an extra boost of protein.
- Cooked Chicken. This recipe is perfect for using up leftover chicken. Cooked chicken breasts, rotisserie chicken, grilled chicken, shredded crockpot chicken, or even leftover baked chicken all work great.
- Broccoli Florets. To keep things simple, I usually use steam-in-bag frozen broccoli. Fresh broccoli works too. If using fresh broccoli, blanch it first so it stays tender and vibrant after baking.
- Chicken Broth, Milk, Flour, and Seasonings. These ingredients create the creamy homemade cheese sauce without relying on canned soup.
- Cream Cheese, Parmesan Cheese, and Cheddar Cheese. The combination creates a rich, creamy, cheesy sauce that coats every bite.
- Panko Breadcrumbs and Butter. A buttery panko topping gives this casserole a delicious golden crunch.
How to Make Chicken Broccoli Bake (Step-by-Step)
Step 1: Cook the pasta. Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Cook the pasta for about 5 minutes, then drain. The pasta should still be very firm because it will continue cooking in the oven. This helps prevent mushy pasta later. Transfer the pasta to a large casserole dish.
Step 2: Add the chicken and broccoli. Spread the cooked chicken and broccoli over the pasta. At this point, everything is ready for the cheese sauce.
Step 3: Make the homemade cheese sauce. Using the same pot, whisk together the chicken broth, milk, and flour until smooth. Cook over medium heat, whisking often, until the mixture thickens and becomes bubbly. This usually takes around 8-10 minutes. Once thickened, whisk in the onion powder, garlic powder, dry mustard powder, salt, and pepper. Add the cream cheese and stir until completely melted. Next, stir in the parmesan cheese and cheddar cheese until the sauce is smooth and creamy. Give the sauce a taste and adjust the seasoning if needed.
Step 4: Assemble the casserole. Pour the cheese sauce over the pasta, chicken, and broccoli. Stir everything together until all the ingredients are coated in the sauce.
Step 5: Add the topping. Melt the butter in a small bowl. Stir in the panko breadcrumbs until evenly coated. Sprinkle the mixture evenly over the casserole.
Step 6: Bake. Bake uncovered for 35-45 minutes or until hot, bubbly, and golden brown on top. Let the casserole sit for about 10 minutes before serving.
5-Star Recipe ⭐️⭐️⭐️⭐️⭐️
“This was delicious! I appreciate the healthier sauce base of chicken broth and 1% milk. It was still very flavorful and creamy, but I didn’t feel guilty eating it. I also did not have Romano cheese at the time I made it, and it was still tasty! I made it even easier to throw together by using up some chicken from a Costco rotisserie chicken. This will definitely be a repeat dinner. Thanks!” Nicola
Expert Tips
- Use whatever cooked chicken you have. Rotisserie chicken, grilled chicken, baked chicken, shredded chicken, and leftover chicken all work great in this recipe.
- Drain the broccoli well. Whether using frozen or fresh broccoli, remove as much excess moisture as possible before adding it to the casserole.
- Slightly undercook the pasta. The pasta continues cooking in the oven, so keeping it very al dente helps prevent a mushy casserole.
- Make two casseroles. Whenever I’m already making one, I’ll often double the recipe and freeze the second casserole for another week.
- Let the casserole rest. Giving the casserole 10 minutes to rest after baking helps the sauce set up and makes serving easier.
Variations
- Use 3 cups of cooked brown rice instead of pasta. I’ve made this recipe both ways, and it’s delicious no matter which you choose. Using brown rice is a great option if you have leftover rice to use up or simply prefer rice over pasta.
- Use whatever cooked chicken you have on hand. Rotisserie chicken, leftover grilled chicken, baked chicken breasts, or crockpot shredded chicken all work perfectly in this recipe and make it even easier to get dinner on the table.
- Swap the cheese to change up the flavor. Sharp cheddar is my favorite, but Monterey Jack, mozzarella, Pepper Jack, Colby Jack, or a combination of cheeses all work well. Pepper Jack adds a little extra kick if your family likes spice.
- Add extra vegetables. Cooked mushrooms or cooked and well-drained spinach are both easy additions that blend right into the casserole without changing the texture too much.
- Use high-protein pasta for an extra boost of protein. This is one of my favorite ways to make the recipe even more filling, especially when I’m meal prepping lunches for the week.
- Keep it gluten-free. Use your favorite gluten-free pasta and substitute oat flour or a gluten-free flour blend in the cheese sauce. Make sure to undercook GF pasta by about 3-4 minutes.
- Make it vegetarian. Leave out the chicken and add extra broccoli, mushrooms, or spinach for a delicious meatless version.
What to Serve with this Broccoli and Chicken Bake Recipe
Because this casserole is hearty and filling, I like serving it with something fresh on the side.
Some favorites include:
- Garden salad
- Caesar salad
- Fresh fruit salad
- Garlic bread
Make-ahead Tips
This chicken broccoli pasta bake is one of my favorite casseroles to prep ahead.
- You can make the entire casserole and store it in the refrigerator for up to 4 days. I often portion leftovers into glass containers for quick lunches and dinners during the week.
- Another option is to assemble the casserole 2-3 days ahead of time and keep it covered in the refrigerator until you’re ready to bake.
- If you’re planning for future meals, assemble the casserole and freeze it before baking. It will keep for up to 3 months. See more tips in this freezing casseroles post.
- For best results, thaw the casserole in the refrigerator for 1-2 days before baking. If baking from frozen, plan to add an additional 30-45 minutes of cooking time.
More Chicken Dinner Recipes
See all of my healthy chicken recipes.
Chicken Broccoli Bake
Video
Equipment
- 5 – 6 quart pot
- 9 x 13 ceramic baking dish
- glass storage containers
Ingredients
- 1 lb dry whole-grain short pasta elbows, fussili, or penne
- 3 cups chopped or shredded cooked chicken breast
- 12 ounce “steam in” package frozen broccoli florets cook according to package instructions.
- 2 cups chicken broth
- 1 ½ cups milk 1% or 2% milk
- 3 tablespoons flour
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon salt
- 4 ounces low fat cream cheese cut into chunks and softened
- ½ cup grated parmesan or romano cheese
- 2 cups shredded sharp cheddar cheese
- ½ cup whole grain panko crumbs
- 1 tablespoon salted butter
Instructions
- Preheat the oven to 350 degrees.
- Next, bring a large pot of salted water to a boil and cook the pasta for about 5 minutes and drain.
- After the pasta is done then add it to the casserole dish. Place the cooked chicken breasts and broccoli on top of the pasta.
- Using the same pot, make the cheese sauce. Pour the chicken broth and milk into a medium pan. Wisk in the flour until it’s dissolved. Cook over medium heat until it is thick and bubbly, about 10 minutes or so. This can take more or less time, so just keep an eye on it and wish the sauce consistently to keep the milk or flour from burning at the bottom of the pot.
- After the sauce starts to thicken then whisk in the onion powder, granulated garlic, dry mustard powder, salt, and pepper.
- Stir in the cream cheese until it melts, about 5-7 minutes.
- Slowly stir in the parmesan and shredded cheddar cheese until it melts, about 2-3 minutes. Taste for seasoning and stir in additional salt if you need to.
- Pour the cheese mixture over the chicken, broccoli, and pasta. Stir until the sauce coats all of the ingredients. Set aside for a moment.
- Into a small microwave-safe bowl, melt one tablespoon of butter in the microwave for about 25 seconds or it melts.
- Stir in the panko crumbs into the melted butter.
- Sprinkle the crumb mixture over the top of the casserole.
- Bake uncovered for 35 – 45 minutes or until bubbly, and the top is brown.
Notes
Nutrition
Did You Make This Recipe?
Did you make this Chicken Broccoli Bake? I’d love to hear how it turned out! Leave a comment below and let me know if you made it exactly as written or put your own spin on it. Did you use rotisserie chicken? Swap in brown rice? Freeze an extra casserole for later? Tell me in the comments!
Dianne says
How did you cook the chicken and did you chop it up ?
Quen says
This was extremely good! We substituted non-dairy cheese and hardly noticed. This dish comes together beautifully.
Donna says
I made this last night and cooked it today, everyone loved it. Question on points though – one spot says 7 WW points, but the at the end it says 26 ??
Tammy Kresge says
It’s 7. 26 is the carbs.
Elisa says
Recipe was a bit more ambitious than I usually make, but it looks great and like it may have been worth the work. I’ll be popping it into the oven in 30 minutes. Hope it is as delicious as it looks.
Nicola says
This was delicious! I appreciate the healthier sauce base of chicken broth and 1% milk. It was still very flavorful and creamy, but I didn’t feel guilty eating it. I also did not have Romano cheese at the time I made it, and it was still tasty! I made it even easier to throw together by using up some chicken from a Costco rotisserie chicken. This will definitely be a repeat dinner. Thanks!
Bob Hartley says
Just found this recipe when looking for chicken, broccoli, and cheese bake that didn’t use canned soup. Absolutely yummy. Halved it (two of us – fur servings), but made it exactly as written – no changes. It’s a keeper – thanks!!!!!!
Angelina Peace says
I made this recipe and added fresh chopped saute mushrooms and onions. Added fresh tomatoes. I used butter whole grain crackers instead of bread crumbs. My roommates loved it.
Irene says
I am planning on making this meal for dinner tonight. Just wanted to know your thoughts, I was going to get all of this together and keep it in the refrigerator and have the kids put it in the oven while I am at work. It would be in the refrigerator for about 21/2 hours. Will that make the macaroni mushy?
Thanks, Irene
Irene says
*2 and 1/2 hours
Brittany Ann says
I found this recipe (and website) by searching weight watchers recipes for several ingredients I had on hand; and let me say, I am extremely pleased! My only complaint is that I wish the serving size was bigger for the points! 😉 I know my boyfriend will enjoy this as well. This is definitely going be my go to cheesy pasta option from now on. I am hoping it holds up well in the freezer. Thank you very much for sharing!
Brooke says
If you were to make this with rice, would you cook the rice beforehand like the pasta (not 100%) or cook it all the way through? Love your blog!
Stef says
I just tried this recipe today and it was SO GOOD! I used 2 cups of very slightly under-cooked rice instead of noodles and it turned out great.
Catherine Brouillard says
Love your recipes! Do you use full fat cheese? Thanks. So happy I found your blog!
Nicci says
I made this last night and it was a hit with the entire family!! Leftovers for lunch today! Thank you for all your recipes….they really help me with the quessing what’s for dinner!
Tammy Kresge says
Wonderful! So glad you like it.
Melissa Freas says
This recipe looks yummy and I’ll probably make in the next couple of weeks. The shredded cheddar cheese is not listed with the ingredients. How much do you use? Thanks!
Tammy Kresge says
Hi there! Sorry about that. 2 cups.