Name: Cheesy Chicken Broccoli Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded or chopped; 3 cups broccoli florets, lightly steamed; 1 cup cooked brown rice or quinoa (optional); 1 1/2 cups shredded cheddar cheese; 1/2 cup plain Greek yogurt or sour cream; 1/4 cup cream cheese, softened; 1/2 cup milk (dairy or non-dairy); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon paprika; Salt and black pepper to taste; 1/3 cup grated Parmesan cheese (optional topping); 1/2 cup breadcrumbs or crushed crackers (optional topping); Olive oil spray or butter for greasing the dish

Cheesy Chicken Broccoli Bake a cozy and comforting casserole packed with tender chicken, vibrant broccoli, and gooey cheese, all baked to perfection in one dish. This Cheesy dish is one of my go-to meals when I want something hearty, flavorful, and easy to throw together—especially on busy weeknights. It’s the perfect balance of protein, veggies, and creamy comfort, making it a family favorite and an excellent choice for meal prep.

Why You’ll Love This Recipe

I love how this recipe brings together simple ingredients in such a satisfying way. The combination of juicy chicken, crisp-tender broccoli, and melty cheese creates a rich, comforting dish that doesn’t take much effort. I often add brown rice or quinoa to make it more filling, and the optional toppings give it that crave-worthy, crispy golden crust. It’s also versatile enough to suit different diets—gluten-free or dairy-free with a few easy swaps. Best of all, it keeps well and tastes just as great reheated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded or chopped

3 cups broccoli florets, lightly steamed

1 cup cooked brown rice or quinoa (optional)

1 1/2 cups shredded cheddar cheese

1/2 cup plain Greek yogurt or sour cream

1/4 cup cream cheese, softened

1/2 cup milk (dairy or non-dairy)

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

Salt and black pepper to taste

1/3 cup grated Parmesan cheese (optional topping)

1/2 cup breadcrumbs or crushed crackers (optional topping)

Olive oil spray or butter for greasing the dish

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish with olive oil spray or butter.

In a large mixing bowl, I whisk together the Greek yogurt, cream cheese, milk, garlic powder, onion powder, paprika, salt, and black pepper until the mixture is smooth.

I stir in the cooked chicken, steamed broccoli, and cooked rice or quinoa (if using), along with 1 cup of the shredded cheddar cheese. I mix everything until well combined.

Then I transfer the mixture into the prepared baking dish and spread it out evenly.

I sprinkle the top with the remaining 1/2 cup of cheddar cheese, Parmesan cheese (if using), and breadcrumbs or crushed crackers for a golden topping.

Next I bake the casserole uncovered for 25–30 minutes, until the top is bubbly and golden brown.

I let it cool for 5–10 minutes before serving to help it set and make slicing easier.

Servings and timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: Approximately 360 kcal per serving

Variations

Gluten-Free Option: I swap the breadcrumbs or crackers with gluten-free alternatives, or skip them altogether.

Dairy-Free Version: I use dairy-free cheese, dairy-free yogurt, and milk substitutes.

Spice It Up: I like to add a pinch of red pepper flakes or diced jalapeños for a little kick.

Meat Swap: I’ve used leftover turkey or rotisserie chicken with great results.

Extra Veggies: Sometimes I toss in chopped mushrooms, bell peppers, or spinach to bulk it up.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I either use the microwave (about 1–2 minutes per serving) or pop it back in the oven at 350°F until warmed through. If freezing, I let it cool completely first, then wrap tightly and freeze for up to 2 months. When ready to eat, I thaw it in the fridge overnight and reheat in the oven.

Related Recipes:

FAQs

What can I use instead of cream cheese?

I’ve swapped cream cheese for extra Greek yogurt or even ricotta in a pinch. The texture changes slightly, but it still turns out creamy and delicious.

Can I use frozen broccoli?

Yes, I’ve used frozen broccoli before—just make sure to thaw and drain it well, and lightly steam if needed to remove excess moisture.

Is this recipe low-carb?

If I skip the rice or quinoa and the breadcrumb topping, the bake becomes much lower in carbs while still being satisfying and hearty.

Can I make this ahead of time?

Absolutely. I often assemble everything in the baking dish, cover it, and refrigerate it overnight. When ready to bake, I let it come to room temperature for 20 minutes before popping it in the oven.

What’s the best cheese for this recipe?

I like sharp cheddar for bold flavor, but mozzarella, Monterey Jack, or a cheese blend also works well depending on what I have on hand.

Conclusion

This Cheesy Chicken Broccoli Bake is the kind of meal I rely on when I need something filling, tasty, and family-approved. It’s got everything I want in a comfort food dish—creamy, cheesy goodness with wholesome ingredients. Whether I make it for dinner, lunch leftovers, or a freezer meal, it never disappoints. Give it a try and see how easily it becomes a favorite in your rotation.

📖 Recipe: