Creamy Scratch Chicken Broccoli Casserole (No Canned Soup)
This completely scratch chicken casserole is made without any soups or canned additions but is so easy to make and results in a homemade creamy chicken casserole the whole family will love.
This is our first week back from summer break and I just wasn’t quite ready for summer to end. Yet the books are piled high on the dining room table and the most I can muster at the end of a long day is some easy recipe or freezer meal I have buried in the back of the freezer to thaw. This is the perfect dinner to make on busy weeknights which lately have been an ongoing theme here.
The best part about a recipe like this casserole is that it makes several meals for the week. And although you might feel like making something homemade is laborious, this chicken broccoli casserole recipe is anything but. You can use a variety of chicken for this from chicken thighs to chicken breasts or even rotisserie chicken from the grocery store.
That is the great thing about a casserole like this, they are versatile and filling. So leave the can of cream of mushroom soup in the cupboard and grab an oven safe baking dish or casserole pan.
Scratch Chicken Broccoli Casserole Is…
- A great choice for a weeknight dinner and a family favorite.
- A completely comforting dish made from scratch.
- A great way to have comfort food on a busy weeknight or the next time you have leftover chicken to use.
- Made with simple ingredients and a complete meal in one dish.
- A delicious dinner recipe to make any time of year.
Ingredients
Chicken- Rotisserie chicken works wonderfully for this casserole but you can use shredded leftover chicken of any kind. If you don’t have leftover chicken you can bake or grill a seasoned chicken breast and shred it up into small pieces for this recipe.
Broccoli- You can use frozen broccoli or fresh broccoli florets for this recipe just be sure not to overcook it. The broccoli should be just cooked and bright green.
Cheese- I like to use white cheddar for this recipe but have also used jack cheese and mozzarella with similar results.
Butter- I use salted butter for this recipe but if you have unsalted that will work fine too.
Pasta- I like to use either penne, fusilli, or rotelle-style pasta but you can also use cavatappi, or tortiglioni as well.
Milk- a homemade sauce that is milk-based will be used in place of canned soup. I use full fat or at the lowest 2% milk to ensure a creamy sauce. Try not to use a fat-free as this will result in a runnier sauce.
Breadcrumbs- you can use homemade or store-bought bread crumbs. Plain is best. The breadcrumbs combined with butter will give a delicious crisp buttery topping to the casserole.
Flour- all-purpose flour is needed to help thicken the béchamel sauce. I use unbleached all-purpose but standard all-purpose is fine too.
Spices- I suggest using sea salt and freshly ground black pepper if you can however, regular table and pepper will work fine too. Nutmeg and garlic will be added to the cream sauce to give it flavor.
Tools
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Directions
Begin by boiling the noodles according to the package directions. Shred the chicken and cut the broccoli florets into bite sized pieces In a steamer or saucepan, cook broccoli until it is just cooked. It should be bright green with a bite.
Transfer the cooked broccoli and pasta to a large bowl. Set aside.
To make the béchamel: heat a medium saucepan and begin melting the butter over medium heat. Add in the flour and use a whisk to stir it into the butter to combine. Slowly begin pouring the milk in about a half cup at a time. Allow it to thicken before adding more. Sprinkle in the salt and cracked black pepper. Add the minced garlic cloves along with the nutmeg. Continue whisking to help the sauce thicken.
When ready remove the sauce from the heat.
Add the shredded chicken to the large bowl with the pasta and broccoli. Sprinkle in the remaining salt and cracked black pepper.
Pour the béchamel sauce into the large bowl and stir well with a large spoon. Spray or grease a casserole dish and pour the entire contents of the bowl into the casserole dish.
Top with an even layer of cheese. Place butter into a small saucepan and melt.
Add bread crumbs and stir until the bread crumbs look wet. Sprinkle them evenly across the top of the casserole.
Bake at 350℉ for 20 to 25 minutes or until the bread crumbs are golden crispy brown and the cheese is bubbling.
Cooking Notes
- If you don’t have leftover chicken you can bake or grill a seasoned chicken breast and shred it up for this recipe.
- If you don’t have a 9 x13 baking dish, a 12 inch cast iron skillet works too
- It is important to slowly add milk when making the béchamel sauce. Adding it too quickly will result in a runny sauce.
- You can use whole milk or 2 % milk for the béchamel sauce. I would not recommend using anything lower in fat as this will yield runnier results.
FAQ
What is the best way to reheat the casserole?
The best way to reheat a casserole without drying it out is to first pull it out of the fridge and allow it to come to room temperature before heating. Next, cover the dish with tin foil to lock in the heat and keep the pasta from becoming overly dry as it reheats. Heat it at 350 ℉. The time it takes for the casserole to reheat will depend on the amount of casserole in the dish left and how cold it was when it began heating. You can use a candy thermometer to check the center if you are unsure.
What other cheese can I use?
I like using white cheddar, mozzarella, and jack cheese for this. You can use any similar cheese you enjoy.
How To Store
Store any chicken broccoli casserole in an airtight container in the fridge. It should keep for up to 3 days.
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Creamy Scratch Chicken Broccoli Casserole (No Canned Soup)
A creamy easy to make casserole made completely from scratch with chicken, broccoli, and pasta.
Ingredients
- 2 cups shredded chicken (rotisserie or leftover chicken breast)
- 5 cups broccoli florets
- 12 oz. penne , fusilli or rotini pasta (about 3.5 cups dry)
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 cups white cheddar cheese
- 1/2 cup bread crumbs
- 3 large garlic cloves, minced
- For the Béchamel Sauce
- 4 tbsp. butter
- 3 cups whole milk
- 1/4 cup all-purpose flour
- 1/8 tsp nutmeg
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
Instructions
- Begin by boiling the noodles according to the package directions.
- Shred the chicken and cut the broccoli florets into bite sized pieces
- In a steamer or saucepan, cook broccoli until it is just cooked. It should be bright green with a bite. Transfer the cooked broccoli and pasta to a large bowl. Set aside.
- To make the béchamel, heat a medium saucepan and begin melting the butter.
- Add in the flour and use a whisk to stir it into the butter to combine.
- Slowly begin pouring the milk in about a half cup at a time. Allow it to thicken before adding more. Sprinkle in the salt and cracked black pepper.
- Add the minced garlic cloves along with the nutmeg. Continue whisking to help the sauce thicken.
- When ready remove the sauce from the heat. Add the shredded chicken to the large bowl with the pasta and broccoli.
- Sprinkle in the salt and cracked black pepper.
- Pour the béchamel sauce into the large bowl and stir well with a large spoon.
- Spray or grease a casserole dish and pour the entire contents of the bowl into the casserole dish.
- Top with an even layer of cheese.
- Place butter into a small saucepan and melt. Add bread crumbs and stir until the bread crumbs look wet. Sprinkle them evenly across the top of the casserole.
- Bake at 350℉ for 20 to 25 minutes or until the bread crumbs are golden crispy brown and the cheese is bubbling.
Notes
- If you don't have leftover chicken you can bake or grill a seasoned chicken breast and shred it up for this recipe.
- If you don't have a 9 x13 baking dish, a 12 inch cast iron skillet works too
- It is important to slowly add milk when making the béchamel sauce. Adding it too quickly will result in a runny sauce.
- You can use whole milk or 2 % milk for the béchamel sauce. I would not recommend using anything lower in fat as this will yield runnier results.
Nutrition Information:
Yield:
8Serving Size:
1/8thAmount Per Serving: Calories: 488Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 82mgSodium: 845mgCarbohydrates: 43gFiber: 5gSugar: 7gProtein: 27g
