This Chicken Broccoli Casserole with French Fried Onions is the ultimate cozy, family-friendly dinner. Tender chicken and broccoli are folded into a creamy, cheesy sauce, then baked until hot and bubbly. Just before serving, it’s crowned with crispy French fried onions for a golden, crunchy finish that makes every bite irresistible.
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup French fried onions
- 1/2 cup breadcrumbs (optional), for topping
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine the shredded cooked chicken, steamed broccoli florets, cream of chicken soup, mayonnaise, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Stir until everything is evenly coated in the creamy sauce and the chicken and broccoli are well distributed.
- Transfer the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer with a spatula.
- If using breadcrumbs, sprinkle them evenly over the top of the casserole for an extra crunchy layer beneath the onions.
- Bake in the preheated oven for about 25 minutes, or until the casserole is hot and starting to bubble around the edges.
- Carefully remove the casserole from the oven and sprinkle the French fried onions evenly over the top.
- Return the dish to the oven and bake for an additional 10–15 minutes, or until the casserole is very bubbly and the French fried onions are golden brown and crisp.
- Let the casserole rest for 5–10 minutes before serving to allow it to set slightly and cool to a comfortable serving temperature.
Variation
- Swap the chicken for leftover turkey to turn holiday extras into an easy next-day dinner.
- Stir in 1/2–1 cup of cooked rice or small pasta (like rotini or elbow macaroni) to make the casserole extra hearty and stretch the servings.
- Use a blend of cheeses such as cheddar and mozzarella or pepper jack for a different flavor profile and a bit of a kick.
Cooking Notes
- Steam the broccoli until just crisp-tender; overcooking it before baking can make it too soft in the finished casserole.
- Season the mixture well with salt and pepper before baking—cream soups and mayonnaise add salt, but the dish still benefits from tasting and adjusting.
- If the top is browning too quickly after adding the French fried onions, loosely tent the dish with foil for the last few minutes of baking.
Serving Suggestions
- Serve with a simple green salad or mixed greens dressed with a light vinaigrette to balance the richness of the casserole.
- Pair with warm dinner rolls, garlic bread, or crusty baguette for soaking up the creamy sauce.
- Round out the meal with a light side such as roasted carrots, green beans, or a fresh fruit salad.
Tips
- Use pre-cooked shredded chicken such as rotisserie or leftover baked chicken to cut down prep time.
- Drain the steamed broccoli well so excess moisture doesn’t thin the creamy sauce.
- For extra color and flavor, add a handful of chopped cooked bacon or diced pimentos into the casserole mixture before baking.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well. Thaw it first and pat it dry, then steam lightly if needed before adding to the casserole. - Can I make this casserole ahead of time?
Yes. Assemble the casserole without the French fried onions, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding the onions for the final 10–15 minutes. - Can I freeze this Chicken Broccoli Casserole?
You can assemble it without the French fried onions and freeze tightly wrapped for up to 2–3 months. Thaw overnight in the refrigerator, then bake, adding the onions near the end. - How do I know when the casserole is done?
The edges should be bubbling, the center should be hot, and the French fried onions on top should be golden brown and crisp.
Conclusion
This Chicken Broccoli Casserole with French Fried Onions is a cozy, crowd-pleasing bake that turns simple ingredients into something special. Creamy, cheesy, and loaded with tender chicken and veggies, it’s finished with a crave-worthy crunchy topping. Perfect for busy weeknights, potlucks, or whenever you’re in the mood for comforting, no-fuss goodness.
Print
Chicken Broccoli Casserole with French Fried Onions
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Broccoli Casserole with French Fried Onions is the ultimate cozy, family-friendly dinner. Tender chicken and broccoli are folded into a creamy, cheesy sauce, then baked until hot and bubbly. Just before serving, it’s crowned with crispy French fried onions for a golden, crunchy finish that makes every bite irresistible.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 cup French fried onions
- 1/2 cup breadcrumbs (optional), for topping
- Nonstick spray or butter, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, combine the shredded cooked chicken, steamed broccoli florets, cream of chicken soup, mayonnaise, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Stir until everything is evenly coated in the creamy sauce and the chicken and broccoli are well distributed.
- Transfer the mixture into the prepared 9×13-inch baking dish, spreading it into an even layer with a spatula.
- If using breadcrumbs, sprinkle them evenly over the top of the casserole for an extra crunchy layer beneath the onions.
- Bake in the preheated oven for about 25 minutes, or until the casserole is hot and starting to bubble around the edges.
- Carefully remove the casserole from the oven and sprinkle the French fried onions evenly over the top.
- Return the dish to the oven and bake for an additional 10–15 minutes, or until the casserole is very bubbly and the French fried onions are golden brown and crisp.
- Let the casserole rest for 5–10 minutes before serving to allow it to set slightly and cool to a comfortable serving temperature.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- You can substitute cream of mushroom or cream of celery soup if you prefer or need to adjust for what you have on hand.
- Fresh or frozen broccoli both work—just make sure it’s steamed until crisp-tender and well drained to avoid a watery casserole.
- If making ahead, assemble without the French fried onions, cover, and refrigerate for up to 24 hours. Add onions just before the final bake so they stay crunchy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: chicken broccoli casserole,french fried onions,comfort food,cheesy casserole,weeknight dinner,make-ahead casserole