Broccoli Chicken Casserole with Egg
This Broccoli Chicken Casserole with Egg is a hearty, family-friendly dish that comes together with simple pantry staples. Tender chicken, bright broccoli, and creamy eggs are baked together under a golden cheese crust for a meal that’s both comforting and nutritious. It’s an ideal choice for busy weeknights when you want something warm and satisfying without spending hours in the kitchen. Serve it on its own or with a side of crusty bread or a simple salad.
Ingredients
- 2 cups cooked shredded chicken (rotisserie or leftover works great)
- 2 cups broccoli florets, blanched until just tender
- 4 large eggs
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup shredded cheddar cheese, divided
- ½ cup milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- ⅓ cup panko breadcrumbs (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together the eggs, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
- Add the shredded chicken, blanched broccoli, and ½ cup of the shredded cheese to the bowl. Fold until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining ½ cup cheese over the top, followed by the panko breadcrumbs if using.
- Bake for 25–30 minutes, or until the casserole is set in the center and the top is golden and bubbly. Let it rest for 5 minutes before serving.
Tips & Variations
- Make it heartier: Add 1 cup of cooked rice, quinoa, or small pasta to the mixture before baking.
- Switch the protein: Substitute cooked turkey, ham, or even canned tuna for the chicken.
- Vegetable swaps: Cauliflower, spinach, or frozen mixed vegetables work well in place of broccoli.
- Dairy-free option: Use dairy-free cream soup, plant-based milk, and dairy-free cheese shreds.
- Gluten-free: Use gluten-free cream of mushroom soup and certified gluten-free breadcrumbs or omit them.
This casserole stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat in the oven or microwave until warmed through.