Million Dollar Chicken & Broccoli Casserole – Creamy, Cozy, Crowd-Pleasing Comfort

This is the kind of casserole that makes weeknights easier and weekends feel special. Tender chicken and crisp-tender broccoli bake in a creamy, cheesy sauce with a buttery, crunchy topping. It’s rich enough to feel indulgent, yet simple enough for a Tuesday dinner.

The “million dollar” part comes from a luscious mix of cream cheese, sour cream, and cheddar that makes every bite velvety. Serve it with rice, noodles, or a side salad—either way, it’s a hit.

Print Recipe

Million Dollar Chicken & Broccoli Casserole - Creamy, Cozy, Crowd-Pleasing Comfort

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Servings: 8 servings

Ingredients

• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 4 cups broccoli florets (fresh or frozen; cut into bite-size pieces)
• 8 oz cream cheese, softened
• 1 cup sour cream (or plain Greek yogurt)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 1/2 cups shredded cheddar cheese (divided)
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup crushed buttery crackers (like Ritz) or panko bread crumbs
• 3 tablespoons melted butter
• Cooking spray for the baking dish

Instructions

• Heat the oven: Preheat to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
• Prep the broccoli: If using fresh, steam or blanch for 2–3 minutes until bright green and crisp-tender.If using frozen, thaw and pat dry. Excess moisture can make the casserole watery.
• Make the “million dollar” sauce: In a large bowl, beat together cream cheese, sour cream, and cream of chicken soup until smooth. Stir in garlic, onion powder, paprika, thyme, salt, and pepper.
• Add the cheese: Mix in 1 cup cheddar and all the Parmesan.Reserve the remaining 1/2 cup cheddar for topping.
• Combine: Fold in chicken and broccoli until evenly coated. Taste and adjust seasoning.
• Assemble: Spread mixture into the baking dish. Sprinkle with remaining cheddar.
• Make the topping: Toss crushed crackers (or panko) with melted butter.Scatter evenly over the casserole.
• Bake: 25–30 minutes, until hot and bubbling at the edges and the top is golden.
• Rest and serve: Let it sit 5–10 minutes to set. Serve with rice, buttered noodles, or a crisp salad.

Why This Recipe Works

Balanced textures: Creamy filling meets a golden, crunchy topping, so it never feels one-note. Shortcuts welcome: Rotisserie chicken and frozen broccoli keep prep quick without sacrificing flavor. Reliable baking: A thick, stabilized sauce (thanks to cream cheese) doesn’t break or get watery. Versatile flavors: A few pantry spices add warmth, and the cheese blend makes it craveable.

What You’ll Need

• 3 cups cooked chicken, shredded or diced (rotisserie works great)
• 4 cups broccoli florets (fresh or frozen; cut into bite-size pieces)
• 8 oz cream cheese, softened
• 1 cup sour cream (or plain Greek yogurt)
• 1 can (10.5 oz) cream of chicken soup (or cream of mushroom)
• 1 1/2 cups shredded cheddar cheese (divided)
• 1/2 cup grated Parmesan
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme (optional)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup crushed buttery crackers (like Ritz) or panko bread crumbs
• 3 tablespoons melted butter
• Cooking spray for the baking dish

Instructions

1. Heat the oven: Preheat to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. Prep the broccoli: If using fresh, steam or blanch for 2–3 minutes until bright green and crisp-tender.

   If using frozen, thaw and pat dry. Excess moisture can make the casserole watery.

3. Make the “million dollar” sauce: In a large bowl, beat together cream cheese, sour cream, and cream of chicken soup until smooth. Stir in garlic, onion powder, paprika, thyme, salt, and pepper.
4. Add the cheese: Mix in 1 cup cheddar and all the Parmesan.

   Reserve the remaining 1/2 cup cheddar for topping.

5. Combine: Fold in chicken and broccoli until evenly coated. Taste and adjust seasoning.
6. Assemble: Spread mixture into the baking dish. Sprinkle with remaining cheddar.
7. Make the topping: Toss crushed crackers (or panko) with melted butter.

   Scatter evenly over the casserole.

8. Bake: 25–30 minutes, until hot and bubbling at the edges and the top is golden.
9. Rest and serve: Let it sit 5–10 minutes to set. Serve with rice, buttered noodles, or a crisp salad.

How to Store

Refrigerate: Cool completely, then cover and chill for up to 4 days. Reheat in a 325°F oven until warmed through, or microwave individual portions.

Freeze: Assemble without the cracker topping, wrap tightly, and freeze up to 2 months.

Thaw in the fridge overnight, add the topping, and bake as directed (you may need an extra 5–10 minutes).

Meal prep tip: Portion into single-serve containers for quick lunches.

Health Benefits

Protein-forward: Chicken provides lean protein for satiety and muscle support. Broccoli boost: Rich in fiber, vitamin C, vitamin K, and antioxidants. Calcium and B vitamins: Cheese and dairy contribute calcium and B12. You can lighten it with Greek yogurt and reduced-fat cheeses while keeping the texture creamy.

What Not to Do

• Don’t skip draining the broccoli. Extra water dilutes the sauce.
• Don’t use cold cream cheese. It won’t blend smoothly; soften it first.
• Don’t overbake. The casserole should be bubbling with a golden top, not dried out.
• Don’t overload the dish. A too-deep layer can bake unevenly; use a 9×13 or two smaller dishes.

Recipe Variations

• Lightened-Up: Use light cream cheese, Greek yogurt, and reduced-fat cheddar. Add extra broccoli or cauliflower for bulk.
• Bacon Ranch: Add 1/2 packet ranch seasoning and 1/2 cup cooked crumbled bacon.
• Spicy Kick: Stir in 1–2 teaspoons hot sauce or a pinch of red pepper flakes.

  Pepper jack cheese works well.

• Mushroom Lover’s: Sauté sliced mushrooms and fold them in with the chicken and broccoli.
• Gluten-Free: Use gluten-free cream soup, crackers, and check labels on all seasonings.
• No-Canned-Soup: Replace the soup with 1 cup homemade white sauce (butter, flour, milk) plus extra salt and pepper.

Can I use raw chicken?

It’s best to use cooked chicken. If you only have raw, quickly poach or roast it first, then shred or dice. This keeps the bake time reasonable and the texture tender.

Do I have to pre-cook the broccoli?

Yes, at least briefly.

Blanching or steaming prevents a watery casserole and ensures the broccoli is tender by the time the top is golden.

What cheese melts best?

Freshly shredded cheddar melts smoothly and tastes sharper. Mixing in Parmesan adds salty depth. Avoid pre-shredded cheese if possible, as anti-caking agents can affect melt.

How can I make it ahead?

Assemble the casserole without the cracker topping, cover, and refrigerate up to 24 hours.

Add the topping just before baking. You may need a few extra minutes if baking straight from the fridge.

What should I serve with it?

It pairs well with rice, egg noodles, or roasted potatoes. For something lighter, choose a green salad with a lemony vinaigrette to cut through the richness.

In Conclusion

Million Dollar Chicken & Broccoli Casserole delivers comfort, convenience, and big flavor with very little fuss.

It’s weeknight-friendly, freezer-friendly, and endlessly adaptable. Keep the basics the same—creamy sauce, tender chicken, crisp-tender broccoli, and a crunchy top—and you’ll have a guaranteed crowd-pleaser every time.