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A creamy Chicken Broccoli Bake garnished with cheese and herbs, ready for dinner.

Chicken Broccoli Bake

A comforting and gluten-free casserole made with steamed broccoli, tender chicken, and a creamy mixture of cream cheese and sharp cheddar.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Essentials
  • 4 cups broccoli florets (fresh is best, but thawed frozen florets also work)
  • 1/2 cup cream cheese, softened (check label for gluten-free)
  • 2 tablespoons mayonnaise (gluten-free)
  • 1/2 cup grated cheddar cheese (for the mixture)
  • 1/4 cup grated cheddar cheese (for the topping)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cooked, chopped chicken (rotisserie or leftover roasted chicken are great)
  • Cooking spray or a light oil for greasing the dish (avocado or another neutral oil spray)
Optional Add-ons
  • 1/4 cup finely diced onion or shallot, lightly sautéed until translucent (adds sweetness)
  • 1/4 cup plain full-fat Greek yogurt (swap for some of the mayo for tang and creaminess)
  • 1/4 teaspoon smoked paprika or a pinch of crushed red pepper flakes for a gentle warmth
  • 2 tablespoons chopped fresh parsley or chives, stirred in after baking for freshness
  • 1/4 cup gluten-free breadcrumbs or crushed gluten-free cracker crumbs sprinkled on top before baking for a crunchy finish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9 x 9-inch casserole dish with a neutral oil spray or a thin coat of oil.
  2. Place about 2 inches of water in a large saucepan and bring it to a rolling boil over medium-high heat. Add the broccoli florets, cover, and let them steam for about 2 minutes.
Mixing
  1. In a large mixing bowl, combine the softened cream cheese and mayonnaise. Stir until smooth.
  2. Add the garlic powder, sea salt, and black pepper—mix to distribute evenly.
  3. Stir in the 1/2 cup grated cheddar until it’s evenly folded into the creamy base.
  4. Add the cooked chicken and gently mix until the chicken is coated.
  5. Add the steamed broccoli and gently fold together until the florets are well coated.
Baking
  1. Spoon the mixture into the prepared casserole dish, smoothing the top lightly. Sprinkle the remaining 1/4 cup grated cheddar over the surface.
  2. Bake in the preheated oven for about 15 minutes. Then switch to broil and broil for 2–3 minutes until the top is bubbling and golden-brown.
  3. Let the dish rest for 5 minutes before serving.

Notes

Allowing the casserole to rest 5 minutes after baking improves texture. If your cream cheese was too cold, warm the bowl beforehand for easier mixing.