Chicken and Broccoli Casserole


Simmering the reserved chicken bones in the milk increases the chicken flavor of this casserole. Slideshow: More Casserole Recipes

Chicken and Broccoli Casserole
Photo: Ian Knauer
6 to 8


  • 1 (3 pound) rotisserie chicken

  • 10 ounces frozen chopped broccoli, thawed

  • 4 cups whole milk

  • 4 ounces cream cheese, cut into pieces

  • Kosher salt

  • Freshly ground black pepper

  • 1 1/2 cups shredded yellow cheddar cheese


  1. Preheat the oven to 375°F. Shred the chicken, reserving the bones.

  2. In a medium heavy pot, bring the chicken bones and milk to a simmer, then simmer 30 minutes. Discard the bones, then stir the broccoli and cream cheese into the milk and simmer, whisking, until the cream cheese is melted, about 3 minutes. Stir in the shredded chicken and transfer to a 3-quart baking dish. Scatter the cheddar cheese over the casserole and bake until the filling is bubbling and the cheddar cheese is melted, about 20 minutes.

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