There’s nothing quite as comforting and satisfying as a simple casserole — and this easy chicken casserole recipe delivers on all fronts. It requires only 20 minutes of hands-on prep time, can be assembled in advance and is super-portable, making it perfect to drop off to loved ones or anyone who needs a little extra support.
Plus, it’s straight-up delicious. We skipped the canned condensed soups, and made our own creamy sauce with olive oil, flour and water. Then, we grated in some Parmesan to give each bite a boost of cheesy flavor. And with broccoli in the mix, you can feel good about everyone getting their vegetables.
The best part? The crunchy topping. We made our own crispy breadcrumb topping by pulsing torn baguette and a splash of olive oil in a food processor — perfect if you have extra bread on hand. That said, feel free to get creative! Crushed Ritz crackers, potato chip crumbs or crushed cheese crackers could also work (and taste great).
Step 1
Heat oven to 425°F. Cut chicken into 1 1/2-inch pieces; season with 1/2 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large skillet on medium-high and cook chicken until browned on 1 side, about 2 minutes; transfer to a plate. Reduce heat to medium-low, then add onion; sauté until tender, 5 minutes. Stir in garlic; cook 1 minute.
Step 2
Sprinkle flour over onion and cook, stirring, 1 minute. Slowly stir in 1 1/2 cups water, scraping up any browned bits, then Parmesan. In a 2 1/2-quart shallow baking dish, toss together chicken and broccoli. Spoon onion mixture over top and bake 10 minutes.
Step 3
Meanwhile, in a food processor, pulse baguette with remaining teaspoon oil to form coarse crumbs; sprinkle over casserole and bake until golden brown, about 15 minutes.
