Most cooks in the South have one or more favorite chicken casserole recipes in the file box because chicken casseroles are easy to prepare and make a nice dinner main dish or a recipe to make up for a community meal.

One of the most popular chicken casserole dishes includes broccoli. The flavor combination is nice, and the colors balance well for a pretty dish. This also adds a vegetable to the meal without cooking a different recipe.

Another plus with chicken casseroles is that most, like this one, can be made the night ahead, kept in the refrigerator covered and then baked right before the meal.

Chicken and Broccoli Casserole Recipe


  • 1 whole chicken boiled and cut up into bite-sized pieces (around 3 cups)
  • 2 boxes of frozen broccoli (10-ounce size) steamed and drained
  • 2 cans of cream of chicken soup (10 ¾ ounce)
  • 1 cup mayonnaise
  • 4 ounces shredded cheddar cheese
  • 1 TBS lemon juice
  • 4 to 5 slices of toasted bread cut into cubes
  • ¼ cup melted butter


  1. Combine chicken, broccoli, and cream soups and stir.
  2. Add mayonnaise, cheese, and lemon juice. Stir again.
  3. Butter or spray with Pam a casserole dish 9 x 9 or 9 x 11 or similar.
  4. Put the chicken mixture into the casserole dish and smooth the mixture.
  5. Put bread cubes on top of the chicken mixture.
  6. Drizzle butter over crumbs.
  7. Bake at 350 degrees F for around 20 minutes or until the casserole is hot and bubbly. Baking time may be a little longer if the dish is assembled and chilled the night prior.