Cheesy Chicken, Tomato & Broccoli Casserole

This cozy casserole is built for busy nights: tender chicken makes it satisfying, broccoli and tomatoes keep it bright, and a light layer of bubbling cheese gives it the comfort-food finish.

Why This Recipe Works

Classic casseroles can feel heavy, so this version brings tomato brightness and crisp-tender broccoli to the front. Cooked chicken or leftover rotisserie chicken both work well, making this an easy way to turn fridge staples into a full dinner.

The sauce uses a small amount of cream cheese whisked with broth, giving the dish a silky texture without relying on a lot of cream. A final sprinkle of Parmesan and mozzarella melts into a thin golden top.

Kitchen tip: If you use frozen broccoli, thaw it and pat it dry first. Less excess water means a creamier casserole and better browning on top.

Ingredients

2 cups cooked chicken breast, shredded or chopped
3 cups broccoli florets, blanched for 1 minute and drained
1 1/2 cups cherry tomatoes, halved
2 cups cooked brown rice, short pasta or quinoa
1 cup low-sodium chicken broth
3 ounces cream cheese, softened
1 cup shredded mozzarella, plus extra for topping
2 tablespoons grated Parmesan cheese
1 teaspoon garlic powder, 1/2 teaspoon smoked paprika and black pepper to taste

Directions

Preheat the oven to 400 F. Lightly oil a 9 by 13-inch baking dish.
In a large bowl, whisk the broth and cream cheese until smooth. Stir in the garlic powder, smoked paprika and black pepper.
Add the chicken, broccoli, tomatoes and cooked brown rice. Fold gently until the sauce coats the ingredients evenly.
Transfer the mixture to the baking dish and spread it into an even layer. Sprinkle with mozzarella and Parmesan, then bake for 25 to 30 minutes, until the edges bubble and the top is lightly golden.
Let the casserole rest for 5 minutes before serving. Finish with lemon zest or chopped parsley for a brighter flavor.

Nutrition Notes and Swaps

For more fiber, choose brown rice, whole-wheat short pasta or cooked quinoa. To lower sodium, use low-sodium broth and keep the cheese layer thin. Leftovers keep in the refrigerator for up to 3 days; add a splash of broth before reheating for a softer texture.

Full Recipe