Layered Chicken Broccoli Casserole No Canned Soup
Indulge in the comforting flavors of this Layered Chicken Broccoli Casserole with No Canned Soup, a wholesome twist on a classic family favorite. This recipe ditches processed ingredients in favor of a creamy homemade sauce made from scratch, combining a velvety roux with whole milk, chicken broth, and aromatic seasonings. Tender slices of golden-seared chicken breasts are layered with blanched, vibrant broccoli and topped with melted cheddar cheese and a crispy panko breadcrumb topping for the perfect balance of textures. With just 20 minutes of prep time, this casserole brings together simple ingredients for a hearty, oven-baked dish that’s perfect for weeknight dinners or cozy gatherings. Packed with flavor and free from canned soup shortcuts, this recipe offers a fresh and satisfying take on a classic chicken casserole that your family will adore.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 4 cups broccoli florets
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, then drain and set aside.
Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat and sear the chicken on both sides until golden brown, about 3 minutes per side. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly pour in the milk and chicken broth, whisking continuously to prevent lumps. Stir in garlic powder, onion powder, salt, and black pepper. Cook the sauce for 3-5 minutes, or until it thickens slightly. Remove from heat.
To assemble the casserole, layer the cooked broccoli evenly across the bottom of the prepared baking dish. Top with the sliced chicken breasts.
Pour the creamy sauce over the chicken and broccoli, ensuring everything is covered evenly.
Sprinkle the shredded cheddar cheese generously over the top.
In a small bowl, combine the panko breadcrumbs with 2 tablespoons of olive oil. Mix until the breadcrumbs are evenly coated, then sprinkle them over the cheese layer.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Nutrition Facts
Calories |
497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 892 mg | 39% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.3 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 397 mg | 31% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 308 mg | 7% | |
*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.
