Broccoli and Chicken Casserole Recipe

Introduction

This Broccoli and Chicken Casserole is a comforting and hearty dish perfect for weeknight dinners. Packed with tender chicken, steamed broccoli, and a creamy cheese sauce, it’s topped with flaky crescent rolls for a delicious finish.

Ingredients

• 2 tablespoons light butter (e.g., I Can’t Believe It’s Not Butter, Light)
• 1 cup carrots, diced
• 1 cup white onion, diced
• Olive oil spray
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth (add more salt if using reduced sodium)
• 1 cup 2% milk
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 scallions, chopped
• 1 cup reduced fat cheddar cheese, shredded
• 4 cups steamed broccoli florets (or frozen, defrosted and drained)
• 4 cups cooked chicken breast, chopped (rotisserie chicken works well)
• Half of an 8 oz package of reduced fat crescent rolls (4 rolls)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: Melt the butter in an oven-proof pan over medium heat. A shallow Dutch oven or cast iron skillet works well to reduce cleanup.
3. Step 3: Sauté the diced carrots and onion for 5-6 minutes until they soften and start to brown.
4. Step 4: Spray a little olive oil over the vegetables, then sprinkle the flour on top.
5. Step 5: Stir the flour into the vegetables and cook for 1 minute to remove the raw flour taste.
6. Step 6: Slowly add the chicken broth while stirring. Let the mixture simmer until it thickens slightly.
7. Step 7: Stir in the milk and continue simmering for 2-3 minutes until well combined and slightly thickened.
8. Step 8: Add the garlic powder, onion powder, and kosher salt. Stir to blend the seasonings evenly.
9. Step 9: Mix in the shredded cheddar cheese until the sauce is creamy and thick but pourable.
10. Step 10: Add the chopped scallions, stirring to incorporate.
11. Step 11: Fold in the steamed broccoli florets and chopped cooked chicken.
12. Step 12: Ensure each piece of broccoli and chicken is coated with the sauce and evenly distributed throughout the pan.
13. Step 13: If your pan is not oven-safe, transfer the mixture into a baking dish.
14. Step 14: Cover the top with the crescent rolls. Spray lightly with olive oil and sprinkle a pinch of kosher salt over the dough.
15. Step 15: Bake for 20 minutes, or until the crescent roll topping is golden brown and cooked through. The filling is already cooked, so bake to your preferred crust doneness.

Tips & Variations

• Use fresh steamed broccoli whenever possible for the best texture; frozen works well but be sure to drain excess water thoroughly to avoid a soggy casserole.
• Swap the crescent roll topping for puff pastry or biscuit dough if preferred.
• Add extra shredded cheese on top before baking for a cheesier crust.
• For a lower-carb option, use a cauliflower crust instead of crescent rolls.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the topping crisp. Microwave reheating is possible but may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well if you steam it and drain all excess water before adding to the casserole. This prevents the dish from becoming watery.

Is rotisserie chicken necessary?

No, any cooked chicken breast will work. Using rotisserie chicken saves time and adds extra flavor.

Broccoli and Chicken Casserole Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

This Broccoli and Chicken Casserole is a comforting and hearty dish that combines steamed broccoli, tender cooked chicken, and a creamy cheese sauce, all baked under a golden crescent roll crust. It’s perfect for a wholesome family dinner and uses simple ingredients to create a flavorful, satisfying meal.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 cup carrots (diced)
• 1 cup white onion (diced)
• 4 cups steamed broccoli florets (make sure they are steamed, or use frozen defrosted broccoli with all water drained out)
• 2 scallions (chopped)

Dairy & Fats

• 2 tablespoons light butter (I used: I Can’t Believe It’s Not Butter, Light)
• 1 cup 2% milk
• 1 cup reduced fat cheddar cheese (shredded)

Protein

• 4 cups chopped cooked chicken breast (I used a rotisserie chicken)

Pantry & Seasonings

• Olive oil spray
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth (if using reduced sodium, you might have to add more salt to taste)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Baking

• Half of an 8 oz package of reduced fat crescent rolls (4 rolls)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
2. Melt Butter: Melt the light butter in an oven-proof pan over medium heat. Using an oven-proof dish like a shallow Dutch oven or cast iron pan helps minimize cleanup.
3. Sauté Vegetables: Add diced carrots and white onion to the pan. Sauté them for 5 to 6 minutes until they soften and begin to brown, developing flavor.
4. Add Flour: Spray the pan lightly with olive oil spray, then sprinkle 2 tablespoons of all-purpose flour evenly over the vegetables.
5. Cook Flour Mixture: Stir the flour to combine it thoroughly with the veggies and cook for about 1 minute to eliminate the raw flour taste.
6. Add Broth: Gradually pour in 1 1/2 cups of chicken broth, stirring continuously. Bring the mixture to a simmer so it thickens slightly and forms a base for the sauce.
7. Incorporate Milk: Stir in 1 cup of 2% milk and let the mixture simmer for another 2 to 3 minutes until fully combined and creamy.
8. Season Sauce: Add 1 teaspoon each of kosher salt, garlic powder, and onion powder. Stir well to distribute the seasoning evenly.
9. Add Cheese: Mix in 1 cup of shredded reduced fat cheddar cheese. Stir until the cheese melts and the sauce thickens but remains smooth.
10. Add Scallions: Fold in chopped scallions for a fresh oniony bite that complements the dish.
11. Combine Broccoli and Chicken: Stir in the steamed broccoli florets and chopped cooked chicken, making sure everything is coated evenly with the creamy sauce.
12. Distribute Evenly: Ensure that every piece of broccoli and chicken is coated and distributed uniformly across the pan for consistent flavor in every bite.
13. Transfer if Needed: If your current pan is not oven-safe, transfer the mixture into a suitable baking dish to prepare for baking.
14. Add Crescent Roll Topping: Cover the filling evenly with half the package (4 rolls) of reduced fat crescent rolls. Spray the top lightly with olive oil spray and sprinkle a small amount of kosher salt over the dough.
15. Bake: Place the casserole in the preheated oven and bake for 20 minutes or until the crescent roll topping is golden brown and cooked through. Since the filling is already cooked, bake until the crust is done to your preference.

Notes

• Using steamed broccoli ensures the vegetable is tender without releasing excess moisture that could make the casserole soggy.
• If using low sodium broth, taste and adjust salt as needed before adding cheese for the best flavor balance.
• For an extra crispy crust, you can broil the crescent roll topping for 1-2 minutes at the end of baking, but watch carefully to avoid burning.
• If you prefer, substitute the crescent rolls with biscuit dough or puff pastry for a different topping texture.
• This casserole can be prepared in advance and refrigerated before baking; just add a few extra minutes to the baking time if going straight from the fridge to the oven.

Keywords: broccoli chicken casserole, healthy casserole, easy weeknight dinner, creamy chicken broccoli bake, crescent roll casserole