Looking for a make-ahead dinner that’s simple, satisfying, and family-friendly? This Broccoli Cheddar Chicken Casserole hits all the marks. It’s creamy, cheesy, and full of comforting flavor—and you can prep it in advance and bake it when you’re ready. (Bonus: skip the chicken and it makes a perfect side dish!)
Topping
- 1 cup seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- 6 tbsp butter
- 1 clove garlic, minced
Casserole
- 1 head of broccoli, cut into 1 inch pieces
- 1 small onion, diced
- 1 1/4 cups long grain rice
- 4 cups chicken stock
- 1 cup half and half
- 1 tsp salt
- 2 cups shredded cheddar cheese
- 2 cups cooked chicken, diced
- dash cayenne pepper
Optional topping: French fried onions (because you know I love a little crunch on top!)
Let’s cook!
- Preheat oven to 400°F and grease a 9×13 baking dish with cooking spray.
- Make the breadcrumb topping: In a small bowl, mix together the breadcrumbs, half the Parmesan cheese, garlic, and 4 tbsp of melted butter. Set aside.
- Steam the broccoli: Microwave the broccoli for 2–3 minutes until bright green and slightly tender.
- Cook the rice: In a large Dutch oven, melt the remaining 2 tbsp butter, then sauté the onion until soft. Add the rice and cook for 2 minutes, stirring frequently. Stir in the chicken stock, half and half, and salt, then bring to a boil. Reduce heat and simmer until the rice is tender, about 20 minutes, stirring occasionally.
- Add the good stuff: Remove from heat and stir in the cheddar cheese, remaining Parmesan, and a dash of cayenne pepper.
- Mix until melted and combined.
- Fold in the broccoli and chicken.
- Pour the mixture into your prepared baking dish and top with the breadcrumb mixture.
- Bake for 15–20 minutes, until bubbly and golden on top. If you love a little extra texture, add some French fried onions during the last few minutes of baking.
Make-Ahead Instructions:
- Prepare the casserole as above but do not add the breadcrumb topping yet.
- Cover the dish and refrigerate for 8 to 24 hours.
- Store the topping in a separate container.
- When ready to bake, sprinkle the topping over the casserole, reduce the oven to 375°F, and bake for 30–35 minutes, or until hot and bubbly throughout.
This is one of those recipes I keep coming back to—warm, filling, and so easy to make ahead. Do you have a favorite prep-ahead dinner that makes your weeknight meals easier? Let me know—I’m always looking for new ideas to try!
Eat well, friends.
Michelle Cooks 
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