Cheesy Chicken Broccoli Casserole

Michelle Koletar/Mertz


My mom had this like 30 years ago at a bridal or baby shower & went nuts for it. She started making it for us, and passed the recipe down to me. If I ever would have read the ingredients without trying it first, I never would have made it! But it is sooooo good. My ex-husband still asks for this as his birthday dinner every year. :) He's lucky it's easy to prepare.

pinch tips: How to Brown Chicken





20 Min


30 Min


2 large
chicken breasts, cooked
1 lb
stalk broccoli, steamed or blanched
1/4 c
lemon juice
1 can(s)
cream of chicken soup
1 can(s)
cream of mushroom soup
2 c
sharp cheddar, shredded
1 c

Directions Step-By-Step

Heat oven to 350 degrees.
Cut chicken in large, bite-sized pieces. (Note, I always use large bone-in chicken for this. If you use boneless, skinless, you will need 3 breasts prolly.) Salt & pepper.
Steam or blanch broccoli until it is softened & bright green. Don't overcook it. Drain VERY well. Cut into large pieces. (I usually leave some of the stalk on, just because I like them & think it looks nicer, but you can just use the florettes.)
Mix in large mixing bowl lemon juice, mayo, soups, & some salt & pepper.
Mix chicken and broccoli with lemon juice & soup mixture. Spoon into ungreased 9x13 baking dish. Top w/ cheese evenly and bake covered for 15 minutes, and uncovered for 15 minutes (total 30 mins) on 350. If you like your cheese more brown, bake uncovered the entire time.

About this Recipe

Course/Dish: Chicken, Casseroles
Hashtags: #Casserole, #broccoli