Chicken Broccoli Lemon Casserole
Brighten up your dinner table with this zesty, comforting Chicken Broccoli Lemon Casserole! Packed with tender chicken, vibrant broccoli florets, and a creamy, tangy lemon-infused cheese sauce, this dish is a perfect harmony of fresh flavors and hearty comfort. A buttery panko breadcrumb topping adds just the right amount of crunch, while clever options like adding rice or pasta make it a versatile, all-in-one meal. Ready in under an hour, this easy casserole recipe is perfect for busy weeknights yet impressive enough for a weekend gathering. Simple, delicious, and loaded with wholesome ingredients, this casserole will quickly become a family favorite. Don't forget to garnish with fresh parsley and a hint of lemon zest for that final gourmet touch! Perfect keywords: "chicken casserole recipe," "easy chicken broccoli casserole," "lemon cheese casserole."
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 cups broccoli florets
- 1 whole lemon
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1.5 cups shredded cheddar cheese
- 0.5 cups parmesan cheese, grated
- 0.75 cups panko breadcrumbs
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 2 cups cooked rice or pasta (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat, and cook the chicken for 4-5 minutes per side until golden and cooked through. Remove from the skillet and let rest before slicing into bite-sized pieces.
In the same skillet, add an additional tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant. Stir in the broccoli florets and cook for 3-4 minutes until bright green and slightly tender. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux. Slowly pour in the milk and chicken broth, whisking to prevent lumps. Cook for 3-4 minutes until thickened.
Reduce the heat to low and stir in 1 cup of shredded cheddar cheese, grated parmesan cheese, salt, pepper, and juice of 1 lemon. Whisk until the cheese is completely melted and the sauce is smooth.
In a large mixing bowl, combine the cooked chicken, sautéed broccoli, optional cooked rice or pasta (if using), and the cheese sauce. Toss to evenly coat the ingredients.
Transfer the mixture into the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the remaining 0.5 cups of shredded cheddar cheese with the panko breadcrumbs and chopped parsley. Sprinkle this topping evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with extra parsley and lemon zest, if desired.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1371 mg | 60% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 9.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 640 mg | 49% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 584 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
