Chicken and Broccoli Casserole - Carolina Country

Chicken and Broccoli Casserole

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Chicken and Broccoli Casserole


  • 1 teaspoon olive oil
  • 1 (8 ounce) package button mushrooms, sliced
  • 1 tablespoon minced fresh garlic
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup shredded sharp white Cheddar cheese
  • 1 tablespoon chopped fresh thyme
  • 2½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 4 cups shredded cooked chicken
  • 5 cups broccoli florets, blanched and drained
  • ¼ cup sliced almonds


  1. Preheat oven to 350 degrees.

  2. In a large saucepan, heat olive oil over medium-high heat. Add mushrooms and garlic. Cook, stirring occasionally, until liquid evaporates, approximately 8 minutes. Remove from pan, and set aside.

  3. Reduce heat to medium. Add butter to pan, stirring until melted. Stir in flour. Cook, stirring constantly, 1 minute. Add milk; bring to a boil, stirring constantly. Reduce heat to medium-low. Simmer, stirring constantly, until thickened, approximately 2 minutes. Remove from heat. Add Cheddar, thyme, salt and pepper, stirring until cheese melts.

  4. In a large bowl, combine cheese sauce, mushroom mixture, chicken and broccoli. Spoon into a 2-quart baking dish. Sprinkle with almonds. Bake until browned and bubbly, approximately 15 minutes.

Recipe courtesy of

Taste of the South

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