Chicken Mushroom Broccoli Casserole
Our chicken mushroom broccoli casserole is creamy, cheesy, and easy to make. It’s perfect for a hearty family dinner.
You may also love my chicken and stuffing casserole and broccoli rice casserole.
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Why You’ll Love It
I love a dinner that’s warm, filling, and doesn’t take all night to cook. This chicken mushroom broccoli rice casserole is one of my go-to comfort foods.
It’s full of tender chicken, fresh broccoli florets, sautéed mushrooms, and plenty of cheese. The creamy sauce pulls everything come together perfectly.
It’s a great way to use up leftover chicken or rice. This chicken broccoli casserole is also easy to customize with the vegetables and cheese that your family loves.
Ingredients You’ll Need
- Mushrooms: I like fresh mushrooms sliced and sautéed until golden brown.
- Butter: adds richness to the mushrooms as they cook.
- Thyme: a small amount adds an earthy, herby flavor.
- Salt: seasons the mushrooms and helps them release moisture.
- Chicken: cooked and shredded or chopped into bite-sized pieces.
- Rice: cooked white rice works best, but you can use brown if you like.
- Broccoli: blanched just until bright green for the best color and texture.
- Cream of mushroom soup: creates a creamy, flavorful base for the casserole.
- French onion dip: gives the base a creamy texture and adds an onion taste.
- Cheddar cheese: sharp cheddar melts beautifully and adds great flavor.
- French fried onions: the crispy topping that adds crunch to every bite.
How to Make Chicken Mushroom Broccoli Casserole
Start by cooking the mushrooms in butter with thyme and salt until they shrink and turn golden brown. While that’s going, blanch the broccoli in salted boiling water for a minute or two.
In a big mixing bowl, combine the chicken, rice, broccoli, mushrooms, soup, onion dip, and some of the cheese. Stir until everything is coated in the creamy mixture. Spread it into a greased baking dish and top with the rest of the cheese.
Cover with foil and bake until it’s hot and bubbly around the edges. During the last few minutes, sprinkle on the french fried onions and bake until crispy.
Let your chicken casserole sit for a few minutes before serving so it holds together when you scoop it out.
Quick Tip
If you don’t care for canned cream of mushroom soup, make our homemade cream of mushroom soup instead.
Variations and Substituions
- Different protein: Try turkey or ham instead of chicken.
- Veggie substitutions: Cauliflower, peas, or green beans all work well in place of broccoli.
- Cheese options: Mozzarella, Monterey jack, or any cheese that melt well.
- Extra flavor: Add in some garlic powder, paprika, or onion powder.
- Cream soup: Use cream of chicken soup in place of cream of mushroom.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
You can also freeze portions for up to 2 months. Thaw in the fridge before reheating.
More Casserole Recipes
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Ingredients
- 3 cups sliced mushrooms
- 1 tablespoon unsalted butter
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 3 cups broccoli florets
- 1 pound cooked chicken, shredded or chopped
- 3 cups cooked rice
- 2 (10 ½ ounce) cans cream of mushroom soup
- 16 ounces refrigerated french onion dip
- 2 cups shredded cheddar cheese, divided
- 6 ounces french fried onions
Instructions
- Preheat the oven to 350°F, and grease a 9×13-inch baking dish.
- Cook the mushrooms over medium heat with the butter, thyme, and salt until they shrink considerably and are no longer releasing liquid.3 cups sliced mushrooms1 tablespoon unsalted butter½ teaspoon dried thyme½ teaspoon salt
- Blanch the broccoli in salted boiling water for 1–2 minutes. Drain well.3 cups broccoli florets
- In the large mixing bowl, combine the chicken, rice, broccoli, mushrooms, soup, onion dip, and ½ cup of the cheese.1 pound cooked chicken3 cups cooked rice2 (10 ½ ounce) cans cream of mushroom soup16 ounces refrigerated french onion dip
- Spread the mixture into the baking dish. Top with the remaining 1 ½ cups of cheese.
- Cover with foil and bake for 20–25 minutes.
- Remove the foil. Add the french fried onions. Bake for 5 more minutes.6 ounces french fried onions
- Let the casserole rest for 10–15 minutes before serving.
Suggested Equipment
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
