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Chicken Broccoli Casserole

This easy Chicken Broccoli Casserole is a comforting, creamy familydinner packed with tender chicken, fresh broccoli, and plenty of melted cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 700 g boneless skinless chicken breasts, cut into bite-sized pieces
  • 500 g broccoli florets
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 300 ml chicken stock
  • 300 ml double cream
  • 1 tablespoon plain flour
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 150 g grated mature Cheddar cheese
  • 50 g grated Parmesan cheese
  • 100 g cooked rice optional
  • Fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 190°C (170°C fan) and lightly grease a large baking dish.
  2. Bring a saucepan of water to the boil. Add the broccoli and cook for 2–3 minutes, until just tender. Drain well and set aside.
  3. Heat the olive oil in a large frying pan over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5–7 minutes until lightly golden and cooked through. Transfer to a plate.
  4. In the same pan, sauté the chopped onion for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
  5. Sprinkle the flour over the onion mixture and stir well. Gradually pour in the chicken stock, stirring continuously to prevent lumps.
  6. Add the double cream, Dijon mustard, thyme, and paprika. Simmer gently for 3–4 minutes until the sauce thickens slightly.
  7. Return the cooked chicken to the pan and stir in the broccoli. If using rice, add it now and mix everything together.
  8. Transfer the mixture to the prepared baking dish and spread it evenly.
  9. Sprinkle the Cheddar and Parmesan over the top.
  10. Bake for 20–25 minutes, until bubbling and golden brown.
  11. Allow the casserole to rest for 5 minutes before serving. Garnish with fresh parsley and enjoy.

Notes

Chef’s Tips
  • Don't overcook the broccoli: Briefly blanching it keeps the broccoli tender without becoming mushy during baking.
  • Use leftover chicken: Rotisserie or leftover roast chicken can save time. Simply shred or chop it and add it when making the sauce.
  • Make it extra creamy: For an even richer casserole, stir in a little cream cheese before adding the chicken and broccoli.
  • Add more vegetables: Mushrooms, sweetcorn, peas, or sliced peppers work beautifully in this recipe.
  • Prepare ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours. Allow it to sit at room temperature briefly before baking.
  • Let it rest: Resting the casserole for a few minutes after baking helps the sauce thicken and makes serving easier.