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This easy casserole full of chicken, broccoli, mushrooms and cheese with a crunchy Ritz cracker topping is a comforting dinner that cooks in one dish!
This casserole uses precooked chicken and staple ingredients that are also budget-friendly. A major bonus is that just 10 minutes prep time is needed to get it in the baking dish to go into the oven!
Your Simple Ingredients
I love dinners that include ingredients that I normally have on-hand and this recipe is just that. It calls for a bag of frozen broccoli florets (chopped into about 1-inch pieces) but I’ve also used baby broccoli florets (they’re smaller so they don’t need chopping). You can also substitute bread crumbs for the crushed crackers.
I use only 1/4 teaspoon of salt in this recipe because the soups, cheese and jarred mushrooms add enough salt for my taste, but feel free to add more if you’re a salt lover.
This is such a breeze to throw together! Simply combine the ingredients (except the cracker topping) in a large bowl, transfer to a prepared baking dish and bake for 30 minutes. Remove from the oven, add the crushed crackers and bake for an additional 10 minutes. DINNER = DONE.
I hope you and your family enjoy this casserole as much as I have over the years!
More Easy Chicken Dinners You’ll Love
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Chicken, Broccoli and Mushroom Casserole
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
Print Recipe
Pin RecipeDescription
An easy and comforting dinner that cooks in one dish!
Ingredients
- 4 cups fully cooked shredded or cubed chicken
- 1 (10.5 ounce) can cream of chicken soup
- 1 (10.5 ounce) cream of mushroom soup
- 2 large eggs, beaten
- 1 (24 ounce) bag broccoli florets, thawed and chopped into about 1-inch pieces
- 8 ounces sharp cheddar cheese, shredded
- 1 (6 ounce drained weight) jar sliced mushrooms, drained
- 3/4 cup chopped yellow onion
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 sleeve round buttery crackers (such as Ritz), crushed (about 15 crackers)*
Instructions
- Preheat your oven to 375 degrees F. Spray a 2-quart baking dish with cooking spray.
- In a large bowl, stir together chicken, soups and beaten eggs until combined. Add broccoli, cheese, mushrooms, onion, salt and pepper. Stir again to combine.
- Transfer to prepared baking dish and spread evenly with the back of a large spoon.
- Bake (uncovered) for 30 minutes. Remove from oven and sprinkle crushed crackers evenly over casserole.
- Return to oven and bake for an additional 10 minutes, or until the top is golden brown.
Notes
*3/4 cup bread crumbs can be substituted for crushed crackers
- Category: Main Course
- Method: Bake
- Cuisine: American
Keywords: chicken broccoli casserole, chicken broccoli cheese casserole
Originally published December 2011. Updated with new photographs, helpful tips and republished March 2020.
Penny says
Can you use canned chicken for this recipe?
Amy @ The Blond Cook says
Hi Penny, I’ve never used canned chicken in this recipe so I can’t say for certain how it will turn out.
Kenna says
Thank you for this. I just found you after searching Google for this recipe and so glad I found it! This is a feel good classic but this was super yummy. I paired it with Jasmine rice because my husband and daughter love it and it was great all around. I will be saving this for use in the future!
Amy @ The Blond Cook says
Thanks so much, Kenna! The jasmine rice sounds delicious, so glad everyone enjoyed it! 🙂
Kim says
I am hoping to make this tomorrow, it sounds wonderful. My only issue is I have a package of 6 boneless, skinless chicken thighs. I don’t buy precooked chicken. I first thought of a chicken divan with the broccoli and mushrooms were extras. I ended up with the chicken in my cart, 8 Oz package of criminI mushrooms, 2 broccoli crowns, 1 block of cream cheese, 8 Oz of sour cream, a bag of shredded sharp cheddar and a bottle of Reisling. Oh yes, onions and and head of garlic. PLEASE, how can I put this together to make magic?
Amy @ The Blond Cook says
Hey Kim, this recipe is much different than the ingredients you are speaking of. I have never made a recipe with all of the ingredients you mentioned so I can’t say. The combination sounds delicious, though! 🙂
Natalie says
Can I omit the eggs? Is that just to bind it all together?
Amy @ The Blond Cook says
Hi Natalie, Yes it’s for binding. I haven’t made this without eggs so I can’t say for sure how it would turn out. Please let me know if you try! 🙂
Noreen Ann Higdon says
I’d like to bake it w rotini pasta..do I cook the rotini first, then drain , then combine ingredients and bake as instructed?
Amy @ The Blond Cook says
Hi Noreen, I can’t say for sure because I’ve never made this recipe with pasta. Sorry for the delay in responding, we’re recovering from Hurricane Florence. If you tried it with pasta let me know how it turned out! 🙂
Noreen says
Made it w the rotini the other night and family loved it!Even picky 12 Y/o enjoyed it who’s hard to please.. Took a chance and Cooked the box of rotini as directed, leaving it a bit al dente, then combined w rest of ingredients and baked for 1/2 an hour..came out creamy , cheesy, n yummy ! Was plenty leftover so flash froze and freezer packed for another night. Printed recipe to be made again in future
★★★★★
Amy @ The Blond Cook says
Thanks so much, Noreen! Will try as well next time I make it, thank you for sharing. So happy to hear everyone enjoyed it! 🙂
Anna says
This recipe is absolutely delicious, I added Penne pasta to it for some added flare, and it was amazing. I cooked the Penne pasta al dente so that way it did not overcook in the oven. I would definitely cook this recipe again.
★★★★★