By utilizing the meat from a store-bought rotisserie chicken, this Chicken, Broccoli and Mushroom Casserole is a breeze to throw together on a busy weeknight!
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I hope everyone had a wonderful Thanksgiving. Raise your hand if you’re tired of turkey and ham already! 
This casserole is so cheesy, creamy and chock full of chicken, broccoli and mushrooms. And did I mention how awesome it smells while it’s baking?
It was soooo nice not to have a ton of dirty dishes (especially after all the ones from Thanksgiving) with this one-dish casserole. I cooked so much food I still don’t know how I pulled it off!
I spent most of the day Friday cleaning, then put up the Christmas tree on Saturday. It was a fun and busy weekend to say the least. Baby is such a good poser, isn’t she?! 
Recipe originally published December 15, 2011 and updated November 28, 2016.
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Chicken Broccoli Mushroom Casserole
Prep Time: 10 mins- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: Serves 4-6 1x Scale
Prep Time:
Yield:
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Pin RecipeIngredients
- 4 cups fully cooked shredded or cubed chicken
- 2 large eggs, beaten
- 1 (24-ounce) bag baby broccoli florets, thawed
- 8 ounces sharp cheddar cheese, shredded
- 1 (10-1/2 ounce) can cream of chicken soup
- 1 (10-1/2 ounce) cream of mushroom soup
- 1 (6-ounce) jar sliced mushrooms
- 3/4 cup chopped yellow onion
- Salt and pepper, to taste
- 1/2 sleeve round buttery crackers (Ritz), crushed (about 15 crackers)
Instructions
- Preheat your oven to 375 degrees F.
- In a large bowl, combine all ingredients except Ritz crackers.
- Place in a 13×9 baking dish that has been sprayed with cooking spray.
- 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.
Penny says
June 5, 2017 at 10:30 amCan you use canned chicken for this recipe?
Amy @ The Blond Cook says
June 6, 2017 at 8:27 amHi Penny, I’ve never used canned chicken in this recipe so I can’t say for certain how it will turn out.
Kenna says
February 23, 2018 at 4:42 amThank 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
February 23, 2018 at 9:06 amThanks so much, Kenna! The jasmine rice sounds delicious, so glad everyone enjoyed it! 🙂
Kim says
March 2, 2018 at 7:13 pmI 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
March 3, 2018 at 9:42 amHey 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
May 8, 2018 at 12:18 amCan I omit the eggs? Is that just to bind it all together?
Amy @ The Blond Cook says
May 8, 2018 at 3:45 pmHi 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
September 17, 2018 at 2:37 pmI’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
September 19, 2018 at 8:45 amHi 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
September 19, 2018 at 11:20 amMade 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
September 20, 2018 at 7:50 amThanks so much, Noreen! Will try as well next time I make it, thank you for sharing. So happy to hear everyone enjoyed it! 🙂