Chicken and Broccoli Bake

posted by Christy Denney on May 20, 2016 (updated Aug 24, 2021) 18 comments »

This Chicken and Broccoli Bake is a tried and true recipe that we’ve been making for years. Creamy layers of broccoli and chicken topped with buttery breadcrumbs in this easy casserole.

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People often assume that I’ve been cooking since I was little. I whipped up a couple of boxed brownie mixes in high school but other than that I didn’t really start cooking until I got married to my huge husband and realized I had to feed him. It became my new passion.

Cookbooks were my favorite gift and Sundays would be spent thumbing through and marking recipes that I wanted to make that week.

One of the recipe books that I started my cooking adventures with was the Lion House cookbook. After all, these popular Lion House Rolls are hands down my favorite and this Strawberry Wonton Spinach Salad is a derivative of one of their recipes as well.

So when they asked if I would like to share a recipe from their first comprehensive Lion House Cookbook with over 500 recipes from all of their cookbooks combined I was more than happy to say yes.

It’s the cookbook you give to a new bride or budding cook. This Chicken and Broccoli Bake recipe is actually one that I made when I was first married.

The broccoli/chicken combo happens a lot in our kitchen for dinner. So much that my kids might need to go to therapy for it someday.

But they scarfed this Chicken and Broccoli Bake down! Start by layering your broccoli, chicken, creamy cheese sauce, and then breadcrumbs with a little butter on top.

Bake until the crumbs get nice and golden.

Dinner is done!

Chicken and Broccoli Bake

4.74 from 15 votes

This Chicken and Broccoli Bake is a tried and true recipe that we've been making for years. Creamy layers of broccoli and chicken topped with buttery breadcrumbs in this easy casserole.

Print Pin Rate

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 8 servings

Ingredients

4 chicken breast halves, (about 2-3 cups cooked chicken if you already have some)
1 1/2 pounds broccoli florets, cooked until tender crisp
1 (10.5-oz) can cream of chicken soup
1/2 cup milk
1/4 cup mayonnaise
1/4 cup salad dressing, (like Miracle Whip)
1 cup grated cheddar cheese
1 teaspoon lemon juice
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into small pieces.

Instructions

if you don't already have cooked chicken, cook chicken breasts in water to cover for about 20-30 minutes. Preheat oven to 350 degrees and spray a 9x9 baking dish with cooking spray. Layer broccoli in bottom of pan; place chicken pieces on top of broccoli.
Mix soup, milk, mayonnaise, salad dressing, cheddar cheese, and lemon juice. Spread on top of chicken.
Sprinkle with bread crumbs and Parmesan cheese, and top with butter. Bake at 350 degrees for 30 minutes.

Notes

Source: slightly adapted from The Lion House Cookbook

Cuisine: American

Course: Main Course

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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originally published on May 20, 2016 (last updated Aug 24, 2021)

18 comments Leave a comment »

18 comments on “Chicken and Broccoli Bake”

Kristen — Sat, 23 Mar 2024 @ 19:07:46 EDT Reply

This was delicious! We used precooked chicken strips to save some time and used a mix of broccoli and cauliflower. To lighten it up a little, we kept the mayo but subbed non-fat Greek yogurt for the Miracle Whip. We used panko breadcrumbs and omitted the parm cheese and butter on the top. We served it over brown rice. I’ve already saved the recipe for the future!

Christy Denney — Sun, 31 Mar 2024 @ 21:09:33 EDT Reply

So glad to hear!

Liz — Mon, 10 Oct 2022 @ 18:27:09 EDT Reply

Tasty! I sautéd onions and garlic and added poultry seasoning to the chicken. Read previous comments and thought more milk helped to thin the sauce and make the dish more palatable with egg noodles. Next time I would not pre-cook the broccoli. Blanched the florets for two minutes and they were overcooked in the casserole. I like crunchy broccoli so next time the raw stuff goes right in the casserole dish.

Kathy — Tue, 19 Oct 2021 @ 16:41:49 EDT Reply

I made this recipe 3 time. I did some substituting the 1st time. I had used thighs instead of breasts are use cream of mushroom soup instead of cream of chicken. It was awesome.
The second time I followed the recipe to a T. It was good actually it was great. But we still like the first one with the dark meat and mushroom soup better. Thank you for the recipe.

Christy Denney — Tue, 26 Oct 2021 @ 02:34:15 EDT Reply

Glad you liked it!

Susan — Tue, 22 Oct 2019 @ 14:09:01 EDT Reply

Everyone liked it. I thought the sauce was a little thick. Maybe less soup in the mix next time. Use a large baking dish.

Christy Denney — Mon, 04 Nov 2019 @ 21:26:09 EST Reply

Thanks for the feedback.
Magulo — Sat, 06 Jun 2020 @ 10:44:33 EDT Reply

You could add additional milk or half n half to your desired consistency. If you are serving over egg noodles, it’s nice to have the sauce looser.

SoloCook — Tue, 31 May 2016 @ 09:13:02 EDT Reply

This recipe looks like a keeper! So glad to see a recipe where I don’t have to figure out how to reduce it from feeding a crowd to feeding one or two. However, I don’t understand why both mayo AND salad dressing (like Miracle Whip) are called for. I only use Miracle Whip, and don’t want to buy a jar of mayo just for this. Can’t I just use all Miracle Whip?

Christy Denney — Wed, 01 Jun 2016 @ 22:28:39 EDT Reply

Yes, you probably can. I was just sticking to the recipe.

Chicken and Broccoli Bake