Creamy Chicken and Broccoli Bake Recipe
Creamy Chicken and Broccoli Bake is a comforting, protein-packed casserole featuring tender chicken, crisp broccoli, and a rich, cheesy sauce baked to golden perfection. This easy-to-make dish is perfect for family dinners, meal prep, or a potluck favorite. It’s low-carb, gluten-free (with modifications), and bursting with flavor!
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Ingredients
For the Chicken & Broccoli:
2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
3 cups broccoli florets, steamed (or blanched for 2 minutes)
1 tbsp olive oil (for sauteing, optional)
For the Creamy Sauce:
2 tbsp Olive oil
2 cloves garlic, minced
2 tbsp all-purpose flour (or almond flour for low-carb/gluten-free)
1 ½ cups milk (whole milk or half-and-half for creamier texture)
½ cup chicken broth
½ cup cream cheese, softened
1 tsp Dijon mustard
½ tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp paprika
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
For Topping:
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup panko breadcrumbs (or crushed pork rinds for keto)
Instructions
Step 1: Preheat & Prepare Ingredients (5 minutes)
1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
Step 2: Cook the Broccoli & Chicken (5 minutes)
1. Steam or blanch the broccoli for 2 minutes, then drain and set aside.
2. If using raw chicken, saute it in 1 tbsp olive oil until fully cooked, then shred or dice it.
Step 3: Make the Creamy Sauce (10 minutes)
1. In a saucepan over medium heat, melt butter, then add garlic and saute for 30 seconds until fragrant.
2. Whisk in flour and cook for 1 minute until slightly golden.
3. Gradually add milk and chicken broth, whisking constantly to avoid lumps.
4. Stir in cream cheese, Dijon mustard, salt, pepper, onion powder, and paprika. Simmer for 3-4 minutes until thickened.
5. Remove from heat and stir in cheddar and Parmesan cheese until melted.
Step 4: Assemble the Bake (5 minutes)
1. Spread cooked chicken and broccoli evenly in the baking dish.
2. Pour the creamy sauce over the top and mix gently.
3. Sprinkle with mozzarella and Parmesan cheese.
Step 5: Add Topping & Bake (20-25 minutes)
1. Mix panko breadcrumbs with melted butter and sprinkle over the casserole.
2. Bake for 20-25 minutes, or until golden and bubbly.
3. Broil for 1-2 minutes for extra crispiness (optional).
Step 6: Serve & Enjoy (5 minutes)
1. Let the casserole rest for 5 minutes before serving.
2. Garnish with fresh parsley or extra cheese if desired.
Notes & Tips
Make it low-carb: Use almond flour instead of all-purpose flour .
Want it extra creamy? Add ½ cup sour cream or more cheese to the sauce.
Don’t overcook the broccoli! Blanching keeps it crisp and prevents mushy texture.
Make it ahead: Assemble everything, refrigerate, then bake when ready.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: Yes! Thaw and drain it first to prevent excess moisture.
Q: What’s the best cheese for this recipe?
A: A mix of cheddar, mozzarella, and Parmesan gives the best flavor and creaminess.
Q: Can I make this dairy-free?
A: Yes! Use dairy-free milk, cream cheese, and vegan cheese alternatives.
Q: How do I store and reheat leftovers?
A: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes.
Nutritional Information
Calories: 400
Protein: 35g
Carbohydrates: 12g
Fat: 25g
Fiber: 3g
Sodium: 600mg
This dish is high in protein, low in carbs, and packed with flavor—a perfect healthy comfort food!