There’s something undeniably comforting about a bubbling Broccoli Cheese Casserole fresh from the oven. This classic dish combines tender broccoli florets with a rich, creamy cheese sauce, all topped with a golden, crispy crust that’s simply irresistible.
Perfect for weeknight dinners, holiday gatherings, or potlucks, this casserole strikes that magical balance between wholesome vegetables and indulgent cheesiness. It’s the kind of recipe that even vegetable skeptics will happily devour, making it a reliable winner for families with picky eaters.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- Uses simple pantry ingredients you likely already have on hand
- Can be prepped ahead and baked when needed
- Perfect balance of creamy, cheesy goodness with nutritious broccoli
- Versatile as both a main dish or hearty side
Ingredients
- 14.5 oz can chicken stock
- 10.5 oz can cream of chicken soup
- 5.7 oz package cheddar broccoli rice blend
- 5.5 oz package chicken flavored broccoli rice blend
- 1 lb frozen chopped broccoli, thawed
- 1 1/2 lbs chicken tenders
- 1 tablespoon Old Bay seasoning
- 3 cups shredded Mexican cheese blend
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F. Get out a 9×13 inch deep casserole dish for assembly.
- In the bottom of the casserole dish, combine chicken stock and cream of chicken soup. Whisk together until smooth and well combined.
- Add both rice and pasta blend packages to the liquid mixture. Whisk everything together until the rice is evenly distributed and all contents are moistened.
- Spread the thawed chopped broccoli evenly over the rice mixture, covering the entire surface. Make sure broccoli is well-drained before adding.
- Arrange the raw chicken tenders on top of the broccoli layer, fitting them in the best way possible to cover most of the surface area.
- Sprinkle Old Bay seasoning evenly over the chicken tenders. Then spread the shredded Mexican cheese blend over the entire top, covering the chicken completely.
- Cover the casserole tightly with aluminum foil and bake for 45 minutes, until chicken is cooked through and rice is tender.
- Remove from oven and let rest for 10 minutes before serving. Garnish with fresh chopped parsley if desired and serve directly from the casserole dish.
Tips & Variations
- Add 2 cups of cooked, shredded chicken or diced ham to transform this into a complete one-dish meal
- Try different cheese combinations – Gruyère, Monterey Jack, or pepper jack all work beautifully
- For extra texture, mix in 1/2 cup of cooked rice or 1 cup of cooked pasta
- Make it ahead: Prepare everything up to the baking step, refrigerate for up to 24 hours, then bake when ready (may need extra 5-10 minutes if baking cold)
- For a lighter version, use low-fat milk and reduced-fat cheese
- Add 1/2 teaspoon of dijon mustard or a dash of hot sauce to the cheese sauce for extra flavor
Serving Suggestions
This Broccoli Cheese Casserole pairs wonderfully with a simple green salad and crusty bread for a complete vegetarian meal. If you’re serving it as a side dish, it complements roasted chicken, grilled steak, or baked ham beautifully.
For a full comfort food experience, serve alongside mashed potatoes and meatloaf. The casserole also makes an excellent addition to holiday tables or potluck gatherings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat individual portions in the microwave for 1-2 minutes or until heated through
- For best results, don’t overcook the broccoli during blanching – it will continue to cook in the oven
- The casserole is done when the edges are bubbling and the top is golden brown
FAQs
Can I use frozen broccoli?
Yes! Thaw it completely and pat dry with paper towels to remove excess moisture before adding to the cheese sauce.
Can I make this gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free crackers or breadcrumbs for the topping.
Why is my casserole watery?
This usually happens if the broccoli wasn’t drained well enough. Make sure to drain thoroughly after blanching, and if using frozen broccoli, thaw and pat dry before adding.
Can I freeze this casserole?
Yes, you can freeze it either before or after baking. If freezing before baking, don’t add the topping until you’re ready to bake. Thaw overnight in the refrigerator before baking or reheating.
[recipe_card]
