Cheesy Baked Chicken & Broccoli Casserole

Written by on in Casserole, Chicken, Dinner, Easy Meal, Keto Friendly

This is a super easy an flexible dinner that the whole family is sure to enjoy. This can be made ahead and kept in the refrigerator or even in the freezer until you’re ready.

The recipe below calls for shredded chicken, which could be leftovers or even just use a store bought rotisserie to keep things simple. The meat doesn’t need to be shredded either, just make sure that you’re using bite-size pieces.

One variation is to cook the chicken in an Instant Pot. This will add additional depth to the sauce and the Instant Pot is a great way to make tender shredded chicken. Just place the tomatoes, garlic and onion in the pot and lay the chicken on top. You can use breasts or thighs, boneless or bone-on. Set the Instant Pot to cook for 20 minutes and allow it to release for 5-10 minutes before manually releasing. Remove the chicken to a cutting board to cool until you can shred it and then proceed with the recipe as written below.

You can also mix up the flavors very easily by adding different spices and herbs to the sauce or mixing up the cheeses that you use.

Cheesy Baked Chicken & Broccoli Casserole
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Cheesy Baked Chicken & Broccoli Casserole

Recipe by Idiots With Knives
Servings

6

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 1lbs Shredded Chicken

  • 1 lbs Broccoli

  • 3 cloves Garlic

  • 1/2 Cup Chopped Tomatoes

  • 1/4 cup Heavy Cream

  • 4 ounces Ricotta Cheese

  • 4 ounces Shredded Cheddar

  • 4 ounces Shredded Mozzarella

  • Salt & Pepper to taste

Directions


  • Preheat oven to 350 degrees on convection.
  • Break the broccoli down into small, bite-sized florets and rinse. Boil broccoli in salted water for 3-5 minutes. A shorter boiling time will yield a crunchier result. Drain and set aside in a large bowl to cool.  
  • Heat the chopped tomatoes in a small sauce pan on medium heat. While tomatoes are heating dice the garlic and onion.
  • Add garlic, onions, salt and pepper to the tomatoes sauce and cook for 10-15 minutes until it has begun to thicken.
  • Remove the sauce pan from heat and add the heavy cream, cheddar and ricotta. Stir until full incorporated.
  • Add shredded chicken and sauce to broccoli and stir until fully mixed together.
  • Pour the whole mixture into a greased baking pan and spread evenly. Top with shredded mozzarella and cook for 20 minutes.
  • Finish the casserole under the broiler for an additional 5 minutes to give it a nice crispy layer on top.