This oven baked 3-ingredient chicken and broccoli casserole is the sort of dish neighbors bring when they know you’re under the weather and need something warm, creamy, and comforting. My own neighbor showed up with a glass baking dish of this when I was laid up with a cold, and I was amazed at how velvety and rich it tasted, knowing it only took three simple ingredients. It leans on the kind of pantry staples Midwestern cooks have trusted for generations—frozen vegetables, canned soup, and a little cheese magic—baked together until the chicken is tender, the broccoli is soft, and everything is tucked under a bubbly, creamy blanket. It’s not fussy, it’s not fancy, but it fills the kitchen with that familiar casserole smell that makes you feel cared for.
Serve this casserole straight from the glass baking dish while it’s still hot and bubbling, with a big spoon so you can scoop down through the creamy layers. It’s lovely over a bed of plain white rice or buttered egg noodles to soak up all that sauce, or alongside mashed potatoes if you’re really leaning into comfort. Add a simple green salad or sliced tomatoes with a sprinkle of salt and pepper to brighten the plate. On a cold night, a warm dinner roll or a thick slice of buttered bread is perfect for swiping up the last bits of cheesy sauce from the corners of the pan.
Oven Baked 3-Ingredient Chicken and Broccoli CasseroleServings: 4-6
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 (16-ounce) bag frozen broccoli florets, thawed and well-drained
2 (10.5-ounce) cans condensed cream of chicken soup
1 cup shredded cheddar cheese, divided (optional but recommended if you have it)
Salt and black pepper, to taste (optional)
Nonstick cooking spray or a little butter, for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with nonstick cooking spray or a little butter so the casserole doesn’t stick.
If your broccoli is still very icy, run it under cool water to thaw it a bit, then pat it dry with a clean towel or paper towels. Excess water can thin the sauce, so try to get it fairly dry.
Spread the bite-size pieces of raw chicken evenly in the bottom of the prepared baking dish. Sprinkle lightly with salt and black pepper if you like.
Scatter the thawed, drained broccoli florets evenly over the chicken so every bite will have some vegetable in it.
In a medium bowl, stir the condensed cream of chicken soup until it is smooth and pourable. (If it seems very thick, you can loosen it with just a tablespoon or two of water, but don’t overdo it or the casserole will be less creamy.)
Pour the cream of chicken soup over the chicken and broccoli, using a spatula or the back of a spoon to spread it evenly so it covers everything. This soup will turn into the rich, creamy sauce as it bakes.
If you are using shredded cheddar cheese, sprinkle about half of it over the top now, tucking some down into the soup layer so it melts into the sauce. Reserve the rest for the end.
Cover the baking dish tightly with foil and place it on the center rack of the preheated oven. Bake for 30 minutes to let the chicken cook through and the casserole heat evenly.
After 30 minutes, carefully remove the foil (watch for steam). If you reserved some cheese, sprinkle the remaining cheese evenly over the top. Return the casserole to the oven, uncovered.
Bake uncovered for another 15–20 minutes, or until the casserole is bubbly around the edges, the cheese on top is melted and lightly golden, and the chicken pieces are cooked through (no pink in the center and juices run clear).
Let the casserole rest on the counter for about 5–10 minutes before serving. This helps the sauce thicken slightly so it’s extra creamy and easier to scoop. Serve warm right from the glass dish.
Variations & Tips
This casserole is built to be forgiving and to use what you have on hand, just like the best old-fashioned Midwestern dishes. If you prefer dark meat, boneless, skinless chicken thighs stay very moist and work beautifully in place of chicken breasts. You can swap the cream of chicken soup for cream of mushroom or cream of broccoli for a slightly different flavor, or use one can of each. If you like more cheesy pull, stir extra shredded cheddar or a handful of mozzarella right into the soup before pouring it over the chicken and broccoli. For a little crunch, sprinkle crushed butter crackers, cornflakes, or seasoned bread crumbs over the top during the last 10 minutes of baking. If you’re cooking for someone who needs a bit more substance, you can tuck a layer of cooked white rice or cooked egg noodles under the chicken and broccoli, understanding that this technically adds more ingredients but turns it into a full one-pan meal. A pinch of garlic powder, onion powder, or dried parsley over the chicken before adding the soup gives it a gentle flavor boost without changing the spirit of the recipe. Leftovers reheat well in the oven or microwave, and if the sauce thickens too much, just stir in a spoonful of milk while warming to bring back that unbelievably creamy texture.
