Ree’s Broccoli Chicken Casserole Is Everything You Want in a Meal

I happen to love broccoli-cheese anything (hello, broccoli-cheese soup!), so this chicken casserole is the kind of comfort food that just speaks to my soul. It has everything you could ever want in a family meal: delicious chicken, rice, broccoli, creamy sauce, lots and lots of cheese, and a buttery cracker topping. It’s also a dish I can prep ahead and toss in the fridge (or freezer!) for any night of the week. For an easy shortcut, just buy a rotisserie chicken from the grocery store! You’ll need about four cups of shredded chicken for this easy casserole. You can also cook the rice a day ahead to make assembly easy. Make it for your family, make it for a neighbor or friend… just make it. You’ll be glad you did.

Can you use frozen broccoli in broccoli chicken casserole?

I tend to like using fresh broccoli because it doesn’t turn out as soft and mushy as frozen broccoli. You can use frozen broccoli in a pinch, though. Just be sure to thaw it and pat it dry. If you’re using frozen broccoli, there’s no need to cook it first (it was blanched before it was frozen!) so you can skip step 2.

Can broccoli chicken casserole be made ahead of time?

Yes, this casserole can be assembled, covered, and stored unbaked in the fridge for up to two days. I like to wait until just before baking to add the cracker mixture on top so it stays crunchy. Pull the casserole out of the fridge about 30 minutes before you plan to bake it so it has a chance to come to room temperature. Then, bake as usual. You may need to add several minutes to the cook time, but just keep an eye on it. Once it’s golden brown, bubbly, and heated through, it’s ready. 

Can you freeze broccoli chicken casserole?

You sure can! This casserole yields up to 12 servings, so if you have a small family, you can easily split the casserole between two baking dishes and freeze one for later. You can freeze the unbaked casserole with the cracker topping already on it if you want, but it’s better to wait and add it later. Just let the casserole thaw in the fridge overnight, then bake it for 20 minutes to heat through. Add the cracker topping and pop it back in the oven for another 30 minutes or so until the casserole is bubbly and the topping is golden brown and crunchy.