Make-Ahead Broccoli Cheddar Chicken Casserole

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!)

Let’s cook!

Preheat oven to 400 degrees and grease a 9 x 13 baking dish with cooking spray. In a small bowl, mix the breadcrumbs, half of the parmesan, garlic and 4 tbsp of the butter (melted) until well combined.

Microwave the broccoli for 2 – 3 minutes until bright green and slightly tender. Melt the last 2 tbsp of butter in a Dutch oven and cook the onion until soft. Add the rice and cook for about 2 minutes. Stir in stock, half and half, and salt and bring to a boil. Reduce heat and cook until the rice is tender (about 20 minutes). Remove from heat and stir in the cheddar cheese, cayenne, the rest of the parmesan and salt until combined. Add in the broccoli and chicken.

Pour into the baking dish and top with the breadcrumb mixture. Bake for about 15 minutes or until bubbly (you know me, I always add a few French fried onions on top too)

If you’re making this ahead, keep the breadcrumb mixture in a container. Cover the casserole and refrigerate for 8-24 hours. When you’re ready to cook, sprinkle the breadcrumbs on top and bake at 375 degrees for about 30 minutes.

If you’re looking for a recipe that is perfect to make ahead and just bake when you want it, this is the casserole for you. (You can also skip the chicken and serve as a side dish)

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.