Creamy Boursin Chicken Broccoli Casserole

I’ll never forget the first time I had a truly disappointing chicken broccoli casserole. It was at a neighborhood potluck years ago. I took a scoop, expecting that creamy, cheesy comfort food hug we all know and love. Instead, it was bland, a little watery, and the sauce tasted mostly of salt from a can.

It got me thinking. This dish is a cornerstone of Southern comfort, a weeknight savior. It deserved better than a gloopy, forgettable sauce. I went home determined to create a from-scratch version that was just as easy but packed a serious flavor punch.

After a few tries with different cheeses and spices, I found my secret weapon hiding in the cheese drawer. It was a package of Boursin cheese I’d bought for a cheese board. On a whim, I crumbled it into my cheddar cheese sauce. The result was magic. It melted into the most luscious, creamy, garlic-and-herb-infused sauce imaginable. This is the Chicken Broccoli Casserole that turned my family into casserole believers, and it’s the one I’m so excited to share with you.

It’s creamy, it’s cheesy, it’s topped with crispy, buttery Panko breadcrumbs, and it has a depth of flavor that will make you the star of your next potluck.

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Why This Chicken Broccoli Casserole Recipe Works

Chicken broccoli casserole is an American classic for a reason. It’s the ultimate one-dish meal that brings together protein, vegetables, and carbs in a blanket of cheesy goodness. For generations, it has been a go-to for busy weeknights, comforting Sunday suppers, and a reliable dish to bring to friends and family in need.

Many traditional recipes rely on canned condensed soups for the sauce. While that’s certainly a shortcut, it often results in a sauce that is high in sodium and lacks fresh flavor. My recipe builds a simple, from-scratch cheese sauce that takes only a few extra minutes but makes a world of difference. It’s rich, velvety, and you control every single ingredient that goes into it.

The real star, however, is the Boursin cheese. This is the twist that elevates this dish from good to absolutely spectacular. Boursin is a soft, creamy Gournay cheese packed with garlic and fine herbs. When it melts into the cheddar cheese sauce, it releases all that savory, herby flavor. It adds a layer of complexity you just can’t get from dried spices alone. It makes the sauce taste like it was slowly simmered for hours with fresh herbs from the garden.

This single ingredient makes the casserole taste sophisticated and gourmet, without any extra work for you. It’s my little secret for making an unforgettable Chicken Broccoli Casserole. We finish it all off with a Panko and Parmesan topping for that irresistible crispy, crunchy texture that contrasts perfectly with the creamy filling. It’s a complete sensory experience that makes this recipe a true standout.

Ingredients for Chicken Broccoli Casserole

The beauty of this recipe is that it uses simple, accessible ingredients to create a truly impressive dish. The key is using good quality ingredients, especially when it comes to the cheeses, which are the heart of our sauce. Here’s exactly what you’ll need to make this incredible casserole.

• 4 cups fresh broccoli florets: Fresh is best here! It will give you a crisp-tender bite that frozen broccoli just can’t replicate. Look for broccoli with tight, dark green florets.
• 3 cups cooked, shredded chicken: A store-bought rotisserie chicken is my favorite shortcut for this recipe. It’s flavorful, moist, and saves so much time. You can also use any leftover cooked chicken you have on hand.
• 2 cups cooked white or brown rice: Use whatever you prefer. I often make a little extra rice the night before just for this casserole.
• 3 tablespoons unsalted butter: This is the base of our sauce, adding richness.
• 1 small yellow onion, finely chopped: Provides a sweet, aromatic foundation for the sauce.
• 2 cloves garlic, minced: Fresh garlic is a must for the best flavor.
• 3 tablespoons all-purpose flour: This thickens our sauce, creating that perfect creamy consistency.
• 1 cup low-sodium chicken broth: Using low-sodium broth allows you to control the salt level of the final dish.
• 1 cup whole milk or half-and-half: For a richer, more decadent sauce, go with half-and-half. Whole milk also works beautifully for a slightly lighter version.
• 1 ½ cups sharp cheddar cheese, shredded: I highly recommend buying a block of sharp cheddar and shredding it yourself. Pre-shredded cheeses are often coated with anti-caking agents that can make your sauce gritty.
• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese, crumbled: This is the game-changer! It brings all the creamy, herby, garlicky flavor you need in one easy ingredient.
• 1 tablespoon Dijon mustard: Adds a little tang that cuts through the richness of the cheese.
• 1 teaspoon fresh lemon juice: Brightens up all the flavors in the sauce.
• ½ teaspoon salt, or to taste: Adjust as needed, depending on the saltiness of your broth and cheeses.
• ¼ teaspoon black pepper: For a touch of warmth.

For the Topping:

• 1 cup Panko breadcrumbs: Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which means they get extra crispy when baked.
• ¼ cup grated Parmesan cheese: Adds a salty, nutty flavor to the topping.
• 2 tablespoons unsalted butter, melted: This helps the topping turn a beautiful golden brown.
• ¼ teaspoon smoked paprika: Adds a hint of smoky flavor and lovely color to the topping.

Step-by-Step Instructions For Making Chicken Broccoli Casserole

This recipe comes together in just a few simple stages. We’ll prep our main ingredients, whip up that glorious cheese sauce, mix it all together, and bake it to bubbly perfection. Don’t be intimidated by the from-scratch sauce, it’s truly foolproof!

Step 1: Prep the Oven and Ingredients

First things first, preheat your oven to 375°F. This ensures it’s nice and hot when your casserole is ready to bake. Go ahead and grease a 9×13 inch baking dish with butter or nonstick spray to prevent any sticking. Now is a great time to get your main components ready by combining the cooked shredded chicken, cooked rice, and your prepared broccoli in a large mixing bowl. Having everything in one place makes assembly a breeze.

Step 2: Blanch the Broccoli

This is a crucial step for the best Chicken Broccoli Casserole texture. Bring a large pot of salted water to a rolling boil. Add your fresh broccoli florets and let them cook for just 2 minutes. You want them to turn a vibrant green and be crisp-tender, not mushy. Immediately drain them and plunge them into a bowl of ice water or run them under cold water. This “shocks” the broccoli, stopping the cooking process instantly and locking in that beautiful color and texture. Drain it very well and add it to the bowl with your chicken and rice.

Step 3: Make the Crispy Topping

In a small bowl, let’s mix up the topping. Combine the Panko breadcrumbs, grated Parmesan cheese, a pinch of smoked paprika, and the melted butter. Use a fork to toss it all together until the breadcrumbs are evenly moistened. Setting this aside now means it’s ready to sprinkle on top right before baking.

Step 4: Create the Roux and Sauce Base

In a large saucepan or a Dutch oven, melt your butter over medium heat. Add the finely chopped onion and sauté for about 4 to 5 minutes until it’s soft and translucent. Add the minced garlic and cook for just one more minute until you can smell its wonderful aroma. Now, sprinkle the all-purpose flour over the onions. Stir it constantly for a full minute. This is called making a roux, and cooking the flour taste out is key to a smooth, non-pasty sauce.

Step 5: Build the Luscious Cheese Sauce

Slowly, while whisking continuously, pour in the chicken broth. Once it’s smooth, whisk in the milk or half-and-half. Bring the mixture to a gentle simmer, stirring often, until it has thickened enough to coat the back of a spoon, which usually takes about 3 to 4 minutes. Reduce the heat to low and stir in the freshly shredded sharp cheddar cheese until it’s completely melted. Now for the magic, add the crumbled Boursin cheese, Dijon mustard, fresh lemon juice, salt, and pepper. Stir until the Boursin has mostly melted into the sauce, creating a beautifully creamy and fragrant mixture.

Step 6: Assemble and Bake the Casserole

Pour your amazing cheese sauce all over the chicken, broccoli, and rice mixture in your large bowl. Use a spatula to gently fold everything together until it is evenly coated. Transfer this glorious mixture into your prepared 9×13 inch baking dish and spread it out evenly. Sprinkle the Panko topping all over the top. Bake for 20 to 25 minutes, until the filling is hot and bubbly and the topping is a perfect golden brown. Let it rest for 5 to 10 minutes before serving so it can set up a bit.

How To Serve Chicken Broccoli Casserole

Once that bubbly, golden-brown masterpiece comes out of the oven, the delicious possibilities for serving it are endless. This Chicken Broccoli Casserole is hearty enough to be a complete meal all on its own, which is one of the things I love most about it for a busy weeknight. It has your protein, your vegetable, and your starch all in one comforting dish.

However, if you’re looking to round out the meal or stretch it to feed a larger crowd, there are plenty of wonderful pairings. A simple side salad is a perfect companion. The fresh, crisp greens with a light vinaigrette provide a lovely, bright contrast to the rich and creamy casserole. I particularly like a simple mix of arugula, cherry tomatoes, and a lemon-based dressing.

For a truly classic Southern meal, consider serving it with a side of warm bread or rolls to sop up every last bit of that incredible cheese sauce. Here are a few more ideas to get you started:

• Roasted Vegetables: A side of roasted asparagus or green beans tossed with a little olive oil and sea salt complements the casserole beautifully without competing with its flavors.
• Fresh Fruit Salad: Especially in warmer months, a simple fruit salad with melons, berries, and a squeeze of lime can be a refreshing and light side dish.
• Garlic Bread: You can never go wrong with warm, buttery garlic bread. It’s the ultimate comfort food pairing for a cheesy casserole.
• Fluffy Dinner Rolls: Soft, homemade or store-bought dinner rolls are perfect for dipping into any extra sauce on your plate.

When serving, I like to scoop out generous portions onto each plate, making sure everyone gets a good ratio of the creamy filling and the crunchy topping. A little sprinkle of fresh parsley on top can add a nice touch of color and freshness right before it hits the table.

How To Store & Reuse Chicken Broccoli Casserole Leftovers

One of the best things about a good casserole is that the leftovers are often just as delicious, if not more so, as the flavors have had time to meld together. Storing and reheating this Chicken Broccoli Casserole is incredibly simple, making it a perfect dish for meal prepping or for enjoying over a couple of days.

Once the casserole has cooled down to room temperature, you can store it right in the baking dish. Simply cover it tightly with plastic wrap or aluminum foil. You can also transfer individual portions into airtight containers. This makes grabbing a quick lunch for work the next day super easy. The casserole will keep well in the refrigerator for up to 4 days.

When you’re ready to enjoy the leftovers, you have a few options for reheating to restore it to its creamy, delicious state. My preferred method is in the oven, as it helps re-crisp the topping.

• Oven Reheating (Best Method): Preheat your oven to 350°F. Place the casserole (either the whole dish or individual portions) in an oven-safe dish and cover it with foil. This prevents the topping from burning before the inside is heated through. Bake for 15-25 minutes, or until warmed through. For the last 5 minutes, remove the foil to let the topping get crunchy again.
• Microwave Reheating (Quickest Method): For a single serving, the microwave is fastest. Place a portion on a microwave-safe plate and cover it with a damp paper towel to help it steam and stay moist. Heat in 1-minute increments, stirring in between, until it’s hot. The topping won’t be as crispy, but it will still be delicious.
• Freezing Instructions: This casserole also freezes beautifully! You can freeze the entire casserole before or after baking. If freezing before baking, assemble it completely but leave off the topping. Wrap it tightly in two layers of plastic wrap and a layer of foil. It will last in the freezer for up to 3 months. When ready to bake, thaw it overnight in the refrigerator, add the fresh topping, and bake as directed, possibly adding 10-15 minutes to the bake time.

Reheating it properly ensures you can enjoy this comforting meal all over again without sacrificing quality. It’s the dish that keeps on giving!

Substitutions & Variations For Chicken Broccoli Casserole

While I think this recipe is pretty perfect as is, I know that sometimes you need to work with what you have in your pantry or accommodate different dietary needs. This Chicken Broccoli Casserole recipe is wonderfully flexible. Feel free to use these suggestions as a starting point to make this dish your own.

The core components, the chicken, broccoli, rice, and cheese sauce, are easy to adapt. Whether you’re looking for a different flavor profile or need to make a specific substitution, there are plenty of delicious ways to switch things up.

Here are some of my favorite and most frequently asked about substitutions and variations:

• Protein Swaps: No cooked chicken on hand? You can use leftover shredded turkey, which works beautifully, especially after the holidays. Diced ham is also a delicious, savory addition. For a vegetarian option, you can omit the chicken and add more broccoli or a mix of sautéed mushrooms and cauliflower.
• Vegetable Variations: Feel free to add other vegetables to the mix. A combination of broccoli and cauliflower is classic. Sautéed mushrooms, steamed carrots, or even frozen peas (thawed and added at the end) can add extra flavor and nutrition.
• Cheese Please: If you don’t have Boursin, you can get a similar creamy, herby effect by using 4 ounces of plain cream cheese mixed with 1 teaspoon of garlic powder and 1 teaspoon of dried Italian herbs. For the cheddar, you could swap it for Gruyère, Monterey Jack, or a Colby blend for a different flavor.
• Grain Game: Instead of rice, try using cooked quinoa for a protein boost or cooked pasta shapes like penne or rotini for a dish that feels more like a baked mac and cheese.
• Make it Gluten-Free: To make this casserole gluten-free, simply substitute the all-purpose flour in the sauce with a gluten-free all-purpose baking blend. Use gluten-free Panko breadcrumbs for the topping, or crushed gluten-free crackers or chips.
• Spice It Up: For a little kick of heat, add a pinch of red pepper flakes or a dash of cayenne pepper to the cheese sauce. A teaspoon of onion powder or a little extra smoked paprika can also deepen the savory flavors.

Don’t be afraid to experiment! Cooking is all about making a recipe work for you and your family’s tastes.

5 FAQs About Chicken Broccoli Casserole

Here are some straightforward answers to the most common questions I receive about this chicken broccoli casserole recipe.

Can I make this Chicken Broccoli Casserole ahead of time?

Yes, absolutely! This casserole is fantastic for making ahead, which is a lifesaver for busy weeks or when you’re planning for company. You have two main options. The first is to assemble the entire casserole without the topping. Mix the chicken, broccoli, rice, and cheese sauce, spread it in your greased baking dish, then cover it tightly with plastic wrap or foil and refrigerate for up to 2 days.

When you’re ready to bake, take it out of the fridge for about 30 minutes to let it come to room temperature. This helps it bake more evenly. Prepare the Panko topping right before it goes into the oven, sprinkle it on top, and bake as directed. You may need to add about 10 minutes to the baking time since you’re starting with a chilled casserole. This is my preferred method because it keeps the topping extra crispy.

Why is my Chicken Broccoli Casserole watery?

A watery casserole is a common problem, but it’s thankfully easy to prevent. The main culprit is usually excess moisture from the broccoli. This is why the blanching step is so important. If you use frozen broccoli, it releases a lot of water as it bakes. Even with fresh broccoli, if you don’t drain it thoroughly after blanching, that extra water will end up in your sauce, making it thin and runny.

To avoid this, make sure you drain the blanched broccoli extremely well. I like to spread it out on a clean kitchen towel or a few layers of paper towels and pat it dry before adding it to the chicken and rice. Another potential cause is not letting the sauce thicken enough. When you make the cheese sauce, ensure it simmers for a few minutes after adding the milk and broth until it can nicely coat the back of a spoon. A properly thickened sauce is the foundation of a creamy, not watery, casserole.

Can I use frozen broccoli in this Chicken Broccoli Casserole?

While I strongly recommend fresh broccoli for the best texture and color, you can use frozen broccoli in a pinch. The most important thing is to handle it correctly to avoid a watery result. Do not add the frozen broccoli directly to the casserole mixture. You must thaw it completely first. Once thawed, squeeze out as much excess water as you possibly can. You can do this by wrapping it in a clean kitchen towel and wringing it out.

You can skip the blanching step if you’re using frozen broccoli since it’s already partially cooked. Just be aware that the final texture of the broccoli will be much softer than if you used fresh. It won’t have that pleasant crisp-tender bite, but the flavor of the casserole will still be wonderful. Properly draining the thawed broccoli is the most critical step for success here.

What’s the best chicken to use for this Chicken Broccoli Casserole?

The beauty of this recipe is its flexibility, and that extends to the chicken. My number one choice for convenience and flavor is a store-bought rotisserie chicken. It’s already cooked, seasoned, and perfectly moist, which saves a ton of prep time. Simply pull the meat from the bones and shred it. You’ll need about 3 cups, which is what you typically get from one average-sized rotisserie chicken.

If you prefer to cook your own chicken, that’s a great option too. You can poach or bake a couple of chicken breasts until they are cooked through, then shred them with two forks. Leftover grilled or baked chicken from another meal also works perfectly. The key is to have about 3 cups of cooked, shredded or cubed chicken ready to go before you start assembling the casserole. This ensures the chicken is tender and incorporates well into the dish.

How do I make the cheese sauce for my Chicken Broccoli Casserole perfectly smooth?

A smooth, velvety cheese sauce is the goal, and there are a few key techniques to ensure you get it right every time. First, start with a good roux. That means cooking the flour in the melted butter for at least a full minute. This step toasts the flour and gets rid of its raw, starchy taste, which is essential for a smooth texture. Second, add your liquids (broth and milk) slowly and gradually while whisking constantly. Don’t dump them in all at once. This allows the flour to dissolve without forming lumps.

Finally, and this is a big one, use freshly shredded cheese. Pre-shredded bagged cheese contains starches and anti-caking agents that prevent it from melting smoothly and can result in a gritty or greasy sauce. Grating a block of sharp cheddar yourself takes an extra minute but makes a huge difference. Also, make sure to turn the heat down to low before you add the cheese. If the sauce is too hot, the cheese can separate or become stringy. Stir gently until the cheese is just melted, and your sauce will be perfectly luscious and smooth.

Try These Recipes Next

If you loved the comforting, cheesy goodness of this casserole, I have a few more one-dish wonders I think you’ll enjoy.

• King Ranch Chicken Casserole: A true Texas classic with layers of chicken, tortillas, and a creamy, spicy sauce.
• Chicken Enchilada Casserole: All the flavor of chicken enchiladas in an easy-to-make layered casserole that’s perfect for a crowd.
• Over 25 Thanksgiving Casserole Recipes: A fantastic roundup of all the best side dish casseroles for the holidays or any special occasion.

I hope these recipes bring as much comfort and joy to your table as they do to mine!