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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

To assemble the casserole, layer the cooked broccoli evenly across the bottom of the prepared baking dish. Top with the sliced chicken breasts.

Step 7

Pour the creamy sauce over the chicken and broccoli, ensuring everything is covered evenly.

Step 8

Sprinkle the shredded cheddar cheese generously over the top.

Step 9

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.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the breadcrumb topping is golden brown.

Step 11

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Nutrition Facts

Serving size	(1713.1g)

Amount per serving	% Daily Value*
Calories	2748.9

Total Fat 174.9g	0%
Saturated Fat 91.0g	0%
Polyunsaturated Fat 3.0g
Cholesterol 705.9mg	0%
Sodium 5221.5mg	0%
Total Carbohydrate 104.4g	0%
Dietary Fiber 12.1g	0%
Total Sugars 26.1g
Protein 203.2g	0%

Vitamin D 164.5IU	0%
Calcium 2345.5mg	0%
Iron 10.7mg	0%
Potassium 1743.3mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 29.0%

Carbs: 14.9%