Creamy Chicken & Broccoli Bake
A comforting and flavorful one-dish meal, this Creamy Chicken & Broccoli Bake features tender chicken and crisp-tender broccoli smothered in a rich, cheesy sauce, topped with more melted cheese, and baked to golden perfection. It's an easy weeknight dinner that's sure to be a family favorite.
Equipment
- 9x13 inch baking dish
- large skillet or pan
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or diced
- 4 cups fresh or frozen broccoli florets steamed until tender-crisp
- 4 oz cream cheese softened
- 1/2 cup sour cream full-fat
- 1/4 cup heavy cream
- 1/2 cup chicken broth low sodium
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese divided
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil or butter
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil or butter in a large skillet over medium heat, then sauté chopped onion for 3-4 minutes until softened.
- Add minced garlic and cook for one minute more until fragrant.
- Stir in softened cream cheese, sour cream, heavy cream, and chicken broth, cooking until the cream cheese is fully melted and the sauce is smooth.
- Remove the skillet from heat and mix in 1/2 cup cheddar cheese, Italian seasoning, black pepper, and salt to taste.
- Add the cooked chicken and steamed broccoli to the sauce mixture, ensuring everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining 1/2 cup cheddar cheese and all the mozzarella over the top.
- Bake for 20-25 minutes, or until the casserole is bubbly and the cheese topping is golden brown.
- Remove from the oven and let it rest for 5-10 minutes before serving.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the sauce. This dish can be prepared ahead of time and baked just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.