12 Chicken and Broccoli Casserole Recipes You’ll Crave

Chicken and broccoli casserole recipes work because the broccoli keeps a little snap while the chicken turns tender in the sauce, and the rice, pasta, or cauliflower underneath soaks up all the seasoning. These twelve versions take that same foundation in different directions, from a classic creamy bake to a spicy skillet and a low carb one.

Start with the Classic Cheesy Chicken and Broccoli Casserole if you want the benchmark. Go for the Spicy Cajun Chicken Broccoli Casserole when you want heat, the Greek Yogurt Chicken Broccoli Casserole for something lighter, and the Make Ahead Chicken Broccoli Casserole if you are planning meals.

Which Chicken and Broccoli Casserole Should You Make?

Classic Cheesy Chicken and Broccoli Casserole

This is the one you make when you want a guaranteed clean plate. It leans on condensed soup and sour cream, so the sauce stays thick and the rice soaks up the flavor without any fuss.

Ingredients (makes 6 servings)

• Cooked chicken breast, shredded: 680 g (1.5 lb)
• Broccoli florets, cut small: 450 g (1 lb)
• Cooked long grain white rice: 480 g (3 cups)
• Condensed cream of chicken soup: 600 g (21 oz)
• Sour cream: 240 g (1 cup)
• Sharp cheddar cheese, shredded, divided: 225 g (2 cups)
• Dijon mustard: 1 tbsp
• Garlic powder and onion powder: 1 tsp each
• Black pepper: 1/2 tsp
• Unsalted butter, for the pan: 1 tbsp

Instructions

Step 1: Heat your oven to 190C (375F) and rub the 1 tbsp butter across a 23×33 cm (9×13 inch) baking dish. In a large bowl, stir the 600 g (21 oz) cream of chicken soup, 240 g (1 cup) sour cream, 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper until the mixture looks smooth.

Step 2: Fold the 450 g (1 lb) broccoli florets, 480 g (3 cups) cooked rice, and 680 g (1.5 lb) shredded chicken into the sauce. You want every floret and grain of rice coated, so scrape the bottom of the bowl as you turn it over a few times.

Step 3: You scoop the mixture into the buttered dish and press it into an even layer with a spatula. Sprinkle the 225 g (2 cups) shredded cheddar across the top. Bake for 25 minutes, until the edges bubble and the cheese melts and starts to turn golden in spots.

Step 4: You let the casserole sit for 5 minutes so it cuts cleanly, then serve it hot straight from the dish. The bottom will hold together, and the top stays stretchy and golden.

Skillet Chicken and Broccoli Casserole

This one starts on the stove so you get browned chicken and a glossy pan sauce before it hits the broiler. It is the version you grab on a night when you do not want to wait for rice to cook separately.

Ingredients (makes 4 servings)

• Boneless skinless chicken thighs, cut into bite-size pieces: 680 g (1.5 lb)
• Broccoli florets, cut small: 300 g (10 oz)
• Dry penne pasta: 340 g (12 oz)
• Chicken stock: 480 ml (2 cups)
• Cream cheese, cubed: 225 g (8 oz)
• Sharp cheddar cheese, shredded: 170 g (1 1/2 cups)
• Yellow onion, diced: 150 g (1 medium)
• Garlic cloves, minced: 4
• Olive oil: 2 tbsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven broiler to high and set a large oven-safe skillet over medium-high heat with the 2 tbsp olive oil. You season the 680 g (1.5 lb) chicken thigh pieces with the 1/2 tsp salt and 1/2 tsp black pepper, then add them to the hot oil and cook for 5 minutes, turning once, until browned.

Step 2: Add the 150 g onion and the 4 minced garlic cloves to the skillet and cook for 3 minutes, stirring often, until the onion softens and smells sweet. You then stir in the 340 g (12 oz) dry penne and the 480 ml (2 cups) chicken stock. Bring it to a boil, then lower the heat and simmer for 10 minutes, until the pasta is nearly tender and the liquid thickens.

Step 3: You fold in the 300 g (10 oz) broccoli florets and the 225 g (8 oz) cream cheese cubes. Keep stirring for 2 to 3 minutes, until the cream cheese melts into the sauce and the broccoli turns bright green.

Step 4: Sprinkle the 170 g (1 1/2 cups) cheddar over the top and slide the skillet under the broiler for 2 to 3 minutes, watching so the cheese bubbles and browns but does not burn. You pull it out as soon as the top looks glossy and golden.

Step 5: Let the skillet cool for a couple of minutes, then you spoon the casserole into warm bowls. The sauce will be thick enough to cling to every piece of penne.

From Scratch Chicken Broccoli Rice Casserole

This is the version for when you want full control over the sauce. A quick butter and flour roux turns into a rich cheddar sauce, so you skip the cans and still get a deeply creamy dish.

Ingredients (makes 5 servings)

• Boneless skinless chicken breasts, cut into 2.5 cm (1 inch) pieces: 900 g (2 lb)
• Broccoli florets, cut small: 500 g (1 lb)
• White rice, uncooked: 250 g (1 1/4 cups)
• Whole milk: 720 ml (3 cups)
• Sharp cheddar cheese, shredded: 225 g (2 cups)
• Parmesan cheese, grated: 50 g (1/2 cup)
• Unsalted butter: 60 g (4 tbsp)
• All purpose flour: 40 g (1/3 cup)
• Dijon mustard: 1 tsp
• Salt and black pepper: 1 tsp salt, 1/2 tsp black pepper

Instructions

Step 1: Heat your oven to 180C (350F). In a large saucepan over medium heat, melt the 60 g (4 tbsp) butter, then whisk in the 40 g (1/3 cup) flour and cook for 1 minute, until the mixture turns blonde and no longer smells raw. You want to keep the heat steady so the roux does not brown.

Step 2: While whisking, pour in the 720 ml (3 cups) whole milk in a slow stream. You cook the sauce for 4 to 5 minutes, whisking often, until it thickens enough to coat the back of a spoon. Stir in the 225 g (2 cups) cheddar, 50 g (1/2 cup) Parmesan, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp black pepper until the cheese melts into a smooth sauce.

Step 3: Fold the 250 g (1 1/4 cups) uncooked rice, 500 g (1 lb) broccoli, and 900 g (2 lb) chicken pieces into the sauce. Transfer everything to a 23×33 cm (9×13 inch) baking dish and press it into an even layer. You will see the sauce settle around the rice and chicken.

Step 4: Cover the dish with foil and bake for 30 minutes. Then you uncover it and bake for another 15 to 20 minutes, until the rice is tender, the chicken is cooked through, and the top is bubbling and golden in patches.

Step 5: Let the casserole rest for 5 minutes, then you spoon it onto plates while the sauce is still loose and glossy. Add a little extra black pepper at the table if you like.

Greek Yogurt Chicken Broccoli Casserole

Greek yogurt and cottage cheese give this lighter casserole a tangy creaminess without a drop of heavy cream. You still get a saucy, cheesy top, but the protein punch is bigger and the texture is a little fresher.

Ingredients (makes 4 servings)

• Cooked chicken breast, chopped: 680 g (1.5 lb)
• Broccoli florets, blanched: 400 g (14 oz)
• Cooked brown rice: 390 g (2 1/2 cups)
• Plain Greek yogurt, full fat: 300 g (1 1/4 cups)
• Low fat cottage cheese: 227 g (1 cup)
• Garlic cloves, minced: 3
• Dijon mustard: 1 tsp
• Paprika: 1 tsp
• Salt and black pepper: 1/2 tsp each
• Olive oil, for the dish: 1 tbsp

Instructions

Step 1: Heat your oven to 190C (375F) and rub the 1 tbsp olive oil over a 20×20 cm (8×8 inch) baking dish. In a blender or food processor, blend the 300 g (1 1/4 cups) Greek yogurt, 227 g (1 cup) cottage cheese, 3 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper until smooth, about 30 seconds.

Step 2: Pour the yogurt mixture into a large bowl. You fold in the 390 g (2 1/2 cups) brown rice, 400 g (14 oz) broccoli, and 680 g (1.5 lb) chicken until everything is coated evenly. The sauce will look loose now but it thickens in the oven.

Step 3: Transfer the mixture to the oiled dish and smooth the top with a spatula. You bake it for 25 to 30 minutes, until the edges start to pull away from the sides and the top turns lightly golden. A knife inserted in the middle should come out hot but clean.

Step 4: Let the casserole rest for 3 minutes so the sauce settles. You serve it in wide bowls with a spoon, and the bottom will keep some of its tangy creaminess.

Gluten Free Chicken Broccoli Casserole

This version uses a cornstarch-thickened sauce and gluten free pasta, so you do not lose the creamy texture that makes a casserole satisfying. It bakes into a golden top with no canned soup involved.

Ingredients (makes 5 servings)

• Boneless skinless chicken thighs, cut into small pieces: 680 g (1.5 lb)
• Broccoli florets, cut small: 450 g (1 lb)
• Dry gluten free rotini: 340 g (12 oz)
• Chicken stock: 480 ml (2 cups)
• Half and half: 240 ml (1 cup)
• Cornstarch: 3 tbsp
• Sharp cheddar cheese, shredded: 225 g (2 cups)
• Garlic cloves, minced: 3
• Dijon mustard: 1 tsp
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 190C (375F). In a large saucepan, whisk the 480 ml (2 cups) chicken stock with the 3 tbsp cornstarch until no lumps remain. You then stir in the 240 ml (1 cup) half and half, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/2 tsp black pepper and warm it over medium heat for 4 minutes, until it just begins to thicken.

Step 2: Remove the sauce from the heat and stir in 170 g (1 1/2 cups) of the cheddar until it melts. You fold in the 340 g (12 oz) dry gluten free rotini, 450 g (1 lb) broccoli, and 680 g (1.5 lb) chicken thigh pieces until the sauce coats every piece.

Step 3: Pour everything into a 23×33 cm (9×13 inch) baking dish. You cover the dish with foil and bake for 35 minutes, then pull off the foil and stir the pasta gently so the uncooked centers get to the heat.

Step 4: Sprinkle the remaining 55 g (1/2 cup) cheddar over the top and bake uncovered for 15 minutes more, until the pasta is tender and the cheese is golden across the surface. You want the rotini to have a little bite, so taste one before you pull it out.

Step 5: Let the casserole sit for 5 minutes, then you dish it up while the sauce is still creamy around the noodles. A few cracks of black pepper at the table work better than extra salt.

Dairy Free Coconut Chicken Broccoli Casserole

Coconut milk and nutritional yeast build a creamy, savory sauce without any dairy, and jasmine rice soaks it up beautifully. This is the one you pick when you want a casserole that feels rich but not heavy.

Ingredients (makes 6 servings)

• Boneless skinless chicken breast, cut into chunks: 900 g (2 lb)
• Broccoli florets: 500 g (1 lb)
• Jasmine rice, uncooked: 300 g (1 1/2 cups)
• Full fat coconut milk: 400 ml (1 can)
• Chicken stock: 240 ml (1 cup)
• Nutritional yeast: 30 g (1/3 cup)
• Yellow onion, diced: 100 g (1 small)
• Garlic cloves, minced: 4
• Ground turmeric: 1/2 tsp
• Salt and black pepper: 1 tsp salt, 1/2 tsp black pepper

Instructions

Step 1: Heat your oven to 190C (375F). In a large bowl, whisk the 400 ml coconut milk, 240 ml (1 cup) chicken stock, 30 g (1/3 cup) nutritional yeast, 1/2 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper until the mixture looks milky and no lumps of nutritional yeast remain.

Step 2: Stir the 300 g (1 1/2 cups) jasmine rice, 500 g (1 lb) broccoli, 900 g (2 lb) chicken chunks, 100 g onion, and 4 minced garlic cloves into the coconut mixture. You want the rice scattered evenly so every spoonful gets the same texture.

Step 3: Transfer everything to a 23×33 cm (9×13 inch) baking dish and cover it tightly with foil. You bake the casserole for 30 minutes, then remove the foil and stir gently. The sauce will have pulled away from the edges and started to cling to the rice.

Step 4: Return the dish to the oven uncovered and bake for another 15 to 20 minutes. You know it is done when the rice is tender, the chicken is cooked through, and the top looks set with a few golden flecks from the coconut milk.

Step 5: Let it rest for 5 minutes, then you fluff the top with a fork and serve it from the dish. The sauce will be creamy but not gluey, and the broccoli will keep a little resistance.

Low Carb Chicken Broccoli Alfredo Casserole

No rice or pasta here. This casserole leans on extra broccoli and a garlicky Alfredo-style sauce, so you get all the creamy comfort with far fewer carbs. Heavy cream and cream cheese put the richness front and center.

Ingredients (makes 4 servings)

• Cooked chicken thigh meat, chopped: 680 g (1.5 lb)
• Broccoli florets, cut small: 600 g (1.25 lb)
• Cream cheese, softened: 225 g (8 oz)
• Heavy cream: 240 ml (1 cup)
• Parmesan cheese, grated: 80 g (3/4 cup)
• Mozzarella cheese, shredded: 170 g (1 1/2 cups)
• Garlic cloves, minced: 4
• Unsalted butter: 2 tbsp
• Italian seasoning: 1 tsp
• Salt and red pepper flakes: 1/2 tsp salt, 1/4 tsp flakes

Instructions

Step 1: Heat your oven to 200C (400F). In a large skillet over medium heat, melt the 2 tbsp butter and add the 4 minced garlic cloves. You cook the garlic for 30 seconds, just until it turns fragrant, then pour in the 240 ml (1 cup) heavy cream and the 225 g (8 oz) softened cream cheese.

Step 2: You whisk the sauce for 3 to 4 minutes, until the cream cheese melts and the sauce thickens enough to coat a spoon. Stir in the 80 g (3/4 cup) Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp red pepper flakes until smooth, then remove the skillet from the heat.

Step 3: You fold the 600 g (1.25 lb) broccoli florets and 680 g (1.5 lb) chicken into the sauce. Transfer the mixture to a 20×20 cm (8×8 inch) baking dish and spread it evenly. It will look like a lot of broccoli, but that is what keeps each bite tender.

Step 4: Sprinkle the 170 g (1 1/2 cups) mozzarella over the top. You bake the casserole for 20 to 25 minutes, until the cheese is melted and golden in spots and the sauce bubbles around the edges.

Step 5: Let it cool for 3 minutes, then you serve it hot straight from the dish. The bottom will have a loose Alfredo sauce that soaks into the broccoli and chicken.

Spicy Cajun Chicken Broccoli Casserole

Cajun seasoning, tomato paste, and chicken andouille sausage give this version a deep, smoky heat that cuts through the creaminess. It is the casserole you make when you want your plate to wake up a bit.

Ingredients (makes 5 servings)

• Chicken andouille sausage, sliced: 450 g (1 lb)
• Boneless skinless chicken thighs, cut into pieces: 450 g (1 lb)
• Broccoli florets: 400 g (14 oz)
• Long grain white rice, uncooked: 250 g (1 1/4 cups)
• Chicken stock: 600 ml (2 1/2 cups)
• Red bell pepper, diced: 180 g (1 large)
• Yellow onion, diced: 150 g (1 medium)
• Cajun seasoning: 2 tbsp
• Tomato paste: 2 tbsp
• Neutral oil, like canola: 2 tbsp

Instructions

Step 1: Heat your oven to 180C (350F). In a large pot over medium-high heat, warm the 2 tbsp neutral oil and add the 450 g (1 lb) chicken thigh pieces and the 450 g (1 lb) chicken andouille slices. You brown the meat for 6 minutes, turning it once, until both sides pick up deep golden color.

Step 2: Stir in the 150 g onion, 180 g red bell pepper, 2 tbsp Cajun seasoning, and 2 tbsp tomato paste. You cook for 3 minutes, scraping the bottom of the pot, until the vegetables soften and the tomato paste turns a shade darker.

Step 3: Add the 250 g (1 1/4 cups) rice and 600 ml (2 1/2 cups) chicken stock and bring the pot to a boil. You cover it, lower the heat, and simmer for 12 minutes, until the rice is halfway tender and the liquid reduces slightly.

Step 4: Fold in the 400 g (14 oz) broccoli florets, then transfer everything to a 23×33 cm (9×13 inch) baking dish. You bake the casserole uncovered for 20 minutes, until the rice is tender, the sausage is glossy, and the top has a light crust from the seasoning.

Step 5: Let it sit for 5 minutes, then you spoon it into shallow bowls. The sauce will be spicy enough to stand on its own, so no extra hot sauce is needed unless you really want it.

Coconut Curry Chicken Broccoli Casserole

Mild curry powder and ginger turn this casserole fragrant and a little sweet, while coconut milk keeps the chicken tender. You get the same one-pan comfort with a completely different spice cabinet.

Ingredients (makes 6 servings)

• Boneless skinless chicken thighs, cut into 2.5 cm (1 inch) chunks: 900 g (2 lb)
• Broccoli florets: 450 g (1 lb)
• Basmati rice, uncooked: 300 g (1 1/2 cups)
• Full fat coconut milk: 400 ml (1 can)
• Chicken stock: 360 ml (1 1/2 cups)
• Mild curry powder: 2 tbsp
• Fresh ginger, grated: 1 tbsp
• Garlic cloves, minced: 4
• Salt: 1 tsp
• Lime juice: 2 tbsp, plus lime wedges for serving

Instructions

Step 1: Heat your oven to 190C (375F). In a large bowl, whisk the 400 ml coconut milk, 360 ml (1 1/2 cups) chicken stock, 2 tbsp curry powder, 1 tbsp grated ginger, 1 tsp salt, and 2 tbsp lime juice until the curry powder dissolves into a pale yellow sauce.

Step 2: You fold the 300 g (1 1/2 cups) basmati rice, 450 g (1 lb) broccoli, 900 g (2 lb) chicken chunks, and 4 minced garlic cloves into the sauce. Stir everything a few times so the rice is distributed evenly and does not clump at the bottom.

Step 3: Pour the mixture into a 23×33 cm (9×13 inch) baking dish and cover tightly with foil. You bake it for 35 minutes, then peel back the foil carefully and stir once so the rice cooks more evenly. The steam will smell warmly spiced and gingery.

Step 4: Return the dish to the oven uncovered and bake for another 10 to 15 minutes, until the rice is tender and the chicken is cooked through. You will see the edges turn golden as the coconut milk thickens and seals the top.

Step 5: Let the casserole rest for 5 minutes, then you fluff it gently with a fork and serve with the lime wedges. A squeeze of fresh lime at the table sharpens the curry and keeps the dish bright.

Chicken Broccoli and Herb Stuffing Casserole

This one swaps rice for herb seasoned stuffing cubes, so the top and the sides turn buttery and crisp while the inside stays soft. It is the version you make when you need a casserole that feels like a full holiday plate.

Ingredients (makes 6 servings)

• Cooked chicken breast, shredded: 680 g (1.5 lb)
• Broccoli florets, chopped small: 500 g (1 lb)
• Herb seasoned stuffing cubes: 312 g (11 oz, about 8 cups)
• Chicken stock: 600 ml (2 1/2 cups)
• Unsalted butter, melted: 113 g (1/2 cup)
• Condensed cream of chicken soup: 300 g (10.5 oz)
• Sour cream: 120 g (1/2 cup)
• Yellow onion, finely diced: 100 g (1 small)
• Celery ribs, finely diced: 120 g (2 ribs)
• Salt and black pepper: 1/2 tsp each

Instructions

Step 1: Heat your oven to 180C (350F). In a large skillet over medium heat, melt the 113 g (1/2 cup) butter and add the 100 g onion and 120 g celery. You cook the vegetables for 5 minutes, stirring often, until they soften and smell buttery.

Step 2: Remove the skillet from the heat and stir in the 300 g (10.5 oz) cream of chicken soup, 120 g (1/2 cup) sour cream, and 600 ml (2 1/2 cups) chicken stock. You whisk until the mixture is smooth and no streaks of sour cream remain.

Step 3: Fold the 312 g (11 oz) stuffing cubes, 500 g (1 lb) broccoli, 680 g (1.5 lb) chicken, 1/2 tsp salt, and 1/2 tsp black pepper into the liquid. You want the cubes to soak up the sauce, so stir gently until they are just coated but not falling apart.

Step 4: Scoop everything into a 23×33 cm (9×13 inch) baking dish and spread it into an even layer. You bake the casserole uncovered for 25 to 30 minutes, until the top is deeply golden and crisp at the corners and the center feels set when you press it lightly.

Step 5: Let it rest for 5 minutes, then you serve big spoonfuls straight from the dish. The contrast between the soft middle and the crunchy stuffing edge is exactly why this one works.

Air Fryer Chicken Broccoli Casserole for Two

A full casserole is too much for a weeknight for two, so this one is built in small ramekins and finished in the air fryer. You get a deeply browned cheese top in about half the time of the oven.

Ingredients (makes 2 servings)

• Cooked chicken breast, chopped: 340 g (12 oz)
• Broccoli florets, cut small: 225 g (8 oz)
• Cooked white rice: 160 g (1 cup)
• Condensed cream of chicken soup: 150 g (about 2/3 cup)
• Sour cream: 80 g (1/3 cup)
• Sharp cheddar cheese, shredded: 85 g (3/4 cup)
• Milk: 60 ml (1/4 cup)
• Garlic powder: 1/2 tsp
• Black pepper: 1/4 tsp
• Unsalted butter, for ramekins: 1 tsp

Instructions

Step 1: Heat your air fryer to 180C (350F) and rub the 1 tsp butter inside two 250 ml (1 cup) ramekins. In a bowl, stir the 150 g condensed soup, 80 g (1/3 cup) sour cream, 60 ml (1/4 cup) milk, 1/2 tsp garlic powder, and 1/4 tsp black pepper into a smooth sauce.

Step 2: Fold the 160 g (1 cup) cooked rice, 225 g (8 oz) broccoli, and 340 g (12 oz) chicken into the sauce. You want the mixture to hold together loosely but not look dry, so add another splash of milk only if it seems too thick.

Step 3: Divide the mixture between the two buttered ramekins and press it down gently. You top each with the 85 g (3/4 cup) cheddar, then set the ramekins in the air fryer basket without touching the sides.

Step 4: Air fry for 10 to 12 minutes, until the cheese is golden and bubbly and the centers feel hot when you insert a spoon. You can leave the ramekins in for an extra minute if you like the top darker, but watch that the edges do not burn.

Step 5: Let the ramekins cool for 3 minutes, then you set them on small plates and serve with a spoon. The cheese top will crack when you dig in, and the rice below stays creamy.

Make Ahead Chicken Broccoli Casserole

This one is assembled in two smaller dishes so you can bake one now and freeze the other before cooking. The sauce is sturdy enough to handle the freezer, and the rice stays tender when you reheat it later.

Ingredients (makes 2 casseroles, 4 servings each)

• Cooked chicken thigh meat, chopped: 1.2 kg (2.5 lb)
• Broccoli florets, cut small: 900 g (2 lb)
• Cooked long grain white rice: 800 g (5 cups)
• Condensed cream of chicken soup: 900 g (31.5 oz, about 2 cans)
• Sour cream: 480 g (2 cups)
• Sharp cheddar cheese, shredded, divided: 450 g (4 cups)
• Milk: 240 ml (1 cup)
• Dijon mustard: 2 tbsp
• Garlic powder and onion powder: 1 tsp each
• Unsalted butter, for the dishes: 2 tbsp

Instructions

Step 1: Heat your oven to 190C (375F) and rub the 2 tbsp butter over two 20×20 cm (8×8 inch) baking dishes. In a very large bowl, stir the 900 g cream of chicken soup, 480 g (2 cups) sour cream, 240 ml (1 cup) milk, 2 tbsp Dijon mustard, 1 tsp garlic powder, and 1 tsp onion powder into a smooth sauce.

Step 2: Fold the 800 g (5 cups) cooked rice, 900 g (2 lb) broccoli, 1.2 kg (2.5 lb) chicken, and 225 g (2 cups) of the cheddar into the sauce. You want the filling moist but not soupy, so if it feels stiff, add a splash more milk and fold once more.

Step 3: Divide the mixture between the two buttered dishes and press each into an even layer. Sprinkle the remaining 225 g (2 cups) cheddar over both. You wrap one dish tightly in a double layer of foil and freeze it now before baking.

Step 4: Bake the second dish for 25 to 30 minutes, until the sauce bubbles around the edges and the top is golden brown. You let it rest for 5 minutes, then serve this one hot while the cheese is still stretchy.

Step 5: For the frozen casserole, thaw it in the fridge overnight, then bake it covered at 180C (350F) for 40 minutes. You uncover it for the last 10 minutes so the top crisps, and serve it the same way. The sauce will still be creamy and the rice will not have turned mushy.

The one thing that matters most with any chicken and broccoli casserole is how wet the mixture looks before it goes into the oven. You want it loose enough to coat a spoon, because the rice or pasta will keep absorbing liquid as it bakes, and starting too dry makes the dish tight and stodgy.

Pick whichever version matches your pantry and your night, then trust your nose when the top turns golden. Happy cooking.