Easy Homemade From Scratch Broccoli and Chicken Casserole Recipe!

Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!

Since moving to the States from the UK, I have completely fallen in love with comfort food casseroles.

There are so many variations, so many flavour combinations, and somehow they all manage to feel both cosy and practical at the same time.

This chicken and broccoli casserole has quickly become one of our family favourites, mostly because my husband genuinely believes broccoli belongs with almost every meal.

What I love most about this recipe is how quickly it comes together using ingredients I usually already have on hand. Dinner gets on the table without relying on canned soups as a shortcut, which matters to me.

Not because canned soups are evil, but because I like knowing exactly what is going into our food and being able to make real meals from scratch even on busy days.

This casserole uses a simple roux as the base, which sounds fancy but truly is not. A roux is just fat and flour cooked together until the flour is no longer raw, then loosened with liquid to create a smooth sauce.

Traditional casseroles often lean heavily on condensed soups to achieve thickness and richness.

Instead, I use a slightly higher fat-to-flour ratio here, about three parts fat to one part flour. That adjustment is the key to keeping the sauce creamy without becoming gluey or overly thick.

The cooking vessel matters too. I make this in my well-loved Le Creuset dutch oven, which has absolutely seen better days. It is more than a decade old and was one of the few kitchen items I insisted on bringing with me when I immigrated.

Dutch ovens transform casseroles. The steady heat, the weight, the way everything bubbles together evenly. It all adds to that winter comfort food feeling that makes meals like this so satisfying.

I also keep cooked chicken in my freezer at all times, usually cubed or shredded. It is one of the simplest ways to make from-scratch dinners happen faster.

Canned chicken works too, as does rotisserie chicken. Anything that makes real food easier than takeout is a win in my book! Every dinner cooked at home is one more step toward our goals.

As a military family on baby step 2 of our debt free journey, we are intentionally cooking more meals at home and stretching our grocery budget wherever possible. Those savings add up over time, and this casserole is a perfect example of how comfort food does not need to be expensive or complicated.

As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!

And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!

So roll up your sleeves and let’s make this delicious chicken and broccoli casserole together. It may just become a new family favourite in your home too!

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Equipment

• Large dutch oven
• Measuring jugs, cups and spoons
• Whisk
• Silicone spatulas
• Mixing bowls
• Serving spoon

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Ingredients

Serves 4 to 6

The Casserole Mixture

• 2 to 3 cups cooked chicken, cubed or shredded
• 16 oz bag frozen broccoli pieces
• 6 tbsp butter
• 2 tbsp all purpose flour
• 2 1/4 cups milk
• 1/2 cup water
• 2 tbsp chicken bouillon powder
• 1 cup shredded cheese, Mexican blend or cheddar
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper

Topping

• 2 cups crushed crackers, Club or Ritz
• 4 tbsp butter, melted

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Step by Step Instructions

Step 1

Remove the frozen broccoli from the freezer and pour it into a colander. Allow it to partially thaw for at least 30 minutes before starting the rest of the recipe. This helps prevent excess moisture in the casserole.

Step 2

On the stovetop, melt the 6 tablespoons of butter in your dutch oven over low to medium heat.

Whisk in the flour and cook for 1 to 3 minutes, whisking constantly, until smooth and fully combined. The mixture should look like a loose paste with no raw flour smell.

Step 3

Slowly add the milk, water, and chicken bouillon powder. Cook for about 5 minutes, whisking frequently, until the sauce thickens slightly and becomes smooth.

Step 4

Remove the pot from the heat. Stir in the shredded cheese, sour cream, garlic powder, onion powder, salt, and pepper. Mix until the cheese has fully melted and the sauce is thick, creamy, and velvety.

Step 5

Add the cooked chicken and the partially thawed broccoli to the sauce. Stir gently until everything is evenly coated.

Step 6

In a separate bowl, melt the remaining 4 tablespoons of butter and mix it with the crushed crackers until evenly combined.

Step 7

Spread the cracker mixture evenly over the top of the casserole. Place the lid on the dutch oven.

Step 8

Bake in a preheated 375°F oven for 25 minutes with the lid on.

Step 9

Remove the lid and bake for an additional 10 to 15 minutes until the topping turns golden and the casserole is bubbling around the edges.

Step 10

Allow the casserole to rest for 5 minutes before serving. We love this with a simple side like dinner rolls. My bread machine crescent rolls are perfect here and freeze beautifully too.

Enjoy!

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Notes and Troubleshooting

Notes

• This casserole is creamy but not overly thick. It will continue to set slightly as it cools.
• Feel free to swap the cheese based on what you have on hand.
• Using pre-cooked chicken saves significant time on busy days.

Troubleshooting

• Too thin? Let it rest longer before serving.
• Too thick? Stir in a splash of milk before baking.
• Dry topping? Add a little more melted butter to the cracker mix next time.

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Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently to avoid drying out the sauce.
• This casserole can be frozen after baking, though the texture is best when enjoyed fresh.

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Serving Ideas

• Serve with dinner rolls or biscuits
• Pair with a simple green salad
• Add roasted carrots or green beans on the side
• Perfect for cosy weeknight dinners

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Why You’ll Love This Recipe!

• Creamy comfort food without canned soup
• Simple ingredients you likely already have
• Family friendly and filling
• Budget conscious and practical
• Easy to adapt based on what is in your fridge

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FAQ

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The Takeaway

This chicken and broccoli casserole is everything I want dinner to be right now. Comforting, practical, and made from ingredients I trust. It proves that from-scratch cooking does not need to be complicated to be nourishing and satisfying.

Meals like this keep our household running, our budget intact, and our family fed well. That matters more than perfection ever could

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What to Try Next?!

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Share & Rate This Recipe!

If this casserole earns a regular spot on your dinner table, tap the stars on the recipe card and leave a quick comment. Sharing helps other families cook well at home too!

Last update on 2026-02-17 / Affiliate links / Images from Amazon Product Advertising API