Southern Comfort Chicken Broccoli Casserole

A cozy, crowd-pleasing classic with creamy cheese, tender chicken, and a Southern twist.

There’s just something about a good ole Southern casserole that feels like home—and this one has my hubby’s full stamp of approval. It’s warm, hearty, and packed with everything he loves: tender chicken, fresh broccoli, cheesy pasta, and a creamy sauce that ties it all together. Whether it’s a cozy Sunday supper or a weeknight dinner that needs to hit the spot, this casserole brings all the comfort and flavor of a classic Southern kitchen.

Chicken Options:

This recipe is incredibly versatile when it comes to the chicken. You can use just about any pre-cooked chicken you have on hand:

• Rotisserie Chicken – A quick, flavorful shortcut. Just remove the skin and shred or chop.

• Leftover Roasted or Grilled Chicken – Great for repurposing last night’s dinner.

• Poached or Baked Chicken Breasts/Thighs – Simply season lightly with salt, pepper, and a touch of garlic or herbs, then cook and chop.

• Canned Chicken – In a pinch, canned chicken works too. Just be sure to drain it well and break it up with a fork before adding it in.

No matter what route you go, aim for about 3 to 4 cups of roughly chopped or shredded chicken. Just make sure it’s fully cooked before it goes into the casserole—this recipe is all about assembling and baking, not cooking raw meat.

Veggie Swaps & Add-Ins:

This casserole is a great way to sneak in extra veggies—or clear out your produce drawer! While broccoli adds color and texture, you can easily swap or add in other vegetables to suit your taste or what you have on hand. Here are some tasty options:

• Cauliflower florets – Similar to broccoli and holds up well in baking.

• Spinach or kale – Stir in a few handfuls of fresh greens; no need to cook beforehand—they’ll wilt in the sauce.

• Zucchini or yellow squash – Diced small or thinly sliced; best if lightly sautéed first to prevent wateriness.

• Mushrooms – Sliced and sautéed for extra umami.

• Frozen mixed vegetables – A great shortcut; just thaw and drain before using to avoid excess moisture.

• Green beans or asparagus – Cut into bite-sized pieces and lightly blanched for a bit of bite.

Feel free to mix and match based on what’s in season or what you need to use up. Just keep texture in mind—softer veggies like spinach can go in raw, but firmer ones like carrots or squash benefit from a quick sauté or steam first.

Cheese Notes & Swaps:

One of the best things about this casserole is how customizable it is when it comes to cheese. I used a mix of Monterey Jack and Pepper Jack for a little kick, but feel free to mix it up! Gruyère, Fontina, Havarti, or even smoked Gouda would be delicious alternatives.

The key is to use a blend of one good melty cheese (like Jack, Mozzarella, Fontina) and one flavor-packed semi-soft cheese (like Cheddar, Gouda, or Pepper Jack). This combo gives you a creamy, smooth sauce with a balanced depth of flavor.

Important tip:
Cheeses—especially aged or sharp varieties—can be naturally salty. So before reaching for the salt shaker, finish the sauce with your cheeses first, then taste and adjust seasoning if needed. This helps prevent an overly salty finished dish and lets the cheese flavor shine.

Boost the Protein:

Looking to make this casserole even more filling? There are a few easy ways to sneak in extra protein without compromising flavor or texture:

• Use a Protein-Rich Pasta – Swap traditional pasta for a chickpea, lentil, or high-protein wheat pasta. Brands like Banza or Barilla Protein+ work well and hold up beautifully in baked dishes.

• Stir in Cottage Cheese or Greek Yogurt – Add 1/2 to 1 cup of cottage cheese or full-fat plain Greek yogurt to the cheese sauce before combining everything. It boosts protein and adds creaminess. (Tip: cottage cheese melts in and goes undetected!)

• Add Extra Chicken or a Second Protein – Double up the chicken, or toss in cooked, crumbled turkey sausage or chopped turkey bacon for another layer of flavor and texture.

• Sprinkle in Hemp Seeds or Nutritional Yeast – These can be stirred into the sauce or topping for an added protein and nutrient bump—plus a slightly nutty or cheesy flavor.

These simple additions turn this cozy casserole into a powerhouse meal that’s both hearty and satisfying, whether you're feeding active kiddos, prepping for the week, or just looking for a more balanced bite.

Ingredients:

• 3 to 4 cups cooked chicken, roughly chopped

• 2 to 3 cups broccoli florets, cut into bite-sized pieces

• 1 small white onion, diced

• 1 small red bell pepper, diced

• 1/2 small jalapeno, seeded and minced

• 3 garlic cloves, minced

• 1/2 pound pasta of choice, cooked according to package

• 1 tablespoon extra virgin olive oil

• 1 tablespoon salted butter

• 1 tablespoon all-purpose flour

• 1 cup chicken stock

• 1 cup half and half

• 4 to 6 ounces shredded Cheddar or Monterey Jack cheese, 1/4 cup reserved

• 4 to 6 ounces shredded Pepper Jack cheese, 1/4 cup reserved

Instructions:

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish and set aside.

2. Cook Pasta & Prep Ingredients
   Cook the pasta just under al dente according to package instructions—this prevents overcooking once it bakes. Chop the chicken, prep the broccoli, and dice all vegetables.

   

3. Sauté the Veggies
   In a large skillet, heat olive oil and butter over medium heat. Add the onion, red bell pepper, and jalapeño. Sauté for 4–5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

   

   

   

4. Make the Cheese Sauce
   Stir in the flour and cook for 1 minute to form a roux. Slowly whisk in the chicken stock and half and half. Let it simmer and thicken for 3–4 minutes. Stir in the shredded cheeses (reserving 1/4 cup of each for the topping) until melted and smooth.

5. Combine Casserole Mixture
   Add the chopped chicken, broccoli, and cooked pasta to the sauce. Stir to combine and season with salt and pepper to taste. (see cheese notes above!)

   

6. Assemble & Bake
   Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese over the top. Cover with foil and bake for 25–35 minutes, until heated throughout. Remove the foil and broil for 2–3 minutes until the top is golden and bubbly.

7. Serve
   Let cool for 5 minutes before serving. Garnish with scallions and/or fresh herbs, if desired.

This Chicken Broccoli Pasta Casserole is one of those timeless comfort dishes that brings everyone to the table. It’s warm, creamy, and endlessly customizable—perfect for busy weeknights, cozy weekends, or meal prepping for the week ahead. Whether you keep it classic or mix things up with extra veggies, bold cheeses, or a protein boost, it’s a recipe that adapts to your needs without sacrificing flavor. Serve it straight from the oven, and watch it disappear.

xoxoxo!

~ Bek