One fall morning at the farmer’s market, I struck up a conversation with a young couple juggling two toddlers and a basket full of broccoli. The dad laughed and said, “We buy all this broccoli, and no one wants to eat it!”

I smiled, understanding that dilemma far too well. I told them about a recipe I used to make for my students when I ran a small after-school cooking club—something warm, creamy, and biscuit-topped that had even the pickiest eaters asking for seconds. We talked for another five minutes, swapping broccoli stories and biscuit failures, and by the time we parted ways, they promised to try it.

That moment reminded me how food has always brought people together, whether in a classroom, around my family table, or among strangers. This Broccoli Cheddar Biscuit Casserole isn’t flashy or fussy, but it delivers.

It’s packed with tender broccoli, juicy rotisserie chicken, and plenty of sharp cheddar. Then it’s topped with fluffy biscuits and brushed with garlic butter for good measure. I’ve made this dish through snowstorms, potlucks, and lazy Sunday dinners, and it has never once let me down.

I still picture that couple when I make this—hoping their toddlers grew to like broccoli a little more that day.

Short Description

Creamy broccoli and chicken filling meets sharp cheddar and golden biscuits in this cozy casserole finished with garlicky butter. Perfect for weeknight dinners or potluck gatherings.

Key Ingredients

For the Filling:

4 tablespoons unsalted butter
1 large yellow onion, finely diced (about 1 cup)
4 teaspoons fresh garlic, minced
⅓ cup all-purpose flour
2 cups chicken broth
2 cups whole milk, at room temperature
4 cups fresh broccoli florets
2 cups rotisserie chicken, finely shredded
2½ cups sharp cheddar cheese, freshly shredded

Seasonings:

1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (adjust to taste)

Biscuit Topping:

1 can refrigerated buttermilk biscuits (6-count) or homemade biscuits

Garlic Butter Finish:

4 tablespoons butter, melted
1 teaspoon kosher salt
2 teaspoons fresh garlic, minced
1 tablespoon fresh parsley, minced

Tools Needed

13×9-inch baking dish
Large skillet
Whisk
Wooden spoon
Pastry brush
Small mixing bowl

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F. Lightly butter a 13×9-inch baking dish and set it aside.

Step 2: Sauté the Aromatics
In a large skillet over medium heat, melt the butter. Add the diced onion and cook for about 8 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 3: Make the Roux
Sprinkle the flour over the onion-garlic mixture. Whisk constantly for about 1 minute until it forms a paste and begins to brown slightly.

Step 4: Add the Liquids
Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps. Continue to stir until the sauce thickens to a smooth, creamy consistency.

Step 5: Add Broccoli and Seasonings
Stir in the broccoli florets, salt, pepper, and cayenne. Bring to a gentle simmer. Cook uncovered for 12–15 minutes, stirring occasionally, until the broccoli is tender but not mushy.

Step 6: Stir in Chicken and Cheese
Add the shredded chicken and sharp cheddar. Stir until the cheese melts completely and the mixture becomes rich and creamy.

Step 7: Transfer to Baking Dish
Remove the skillet from heat and carefully transfer the mixture to your prepared baking dish.

Step 8: Add Biscuit Topping
Evenly space 6 biscuits over the surface of the casserole. Leave room between each for expansion.

Step 9: Bake
Place the dish in the oven and bake for 15 minutes or until the biscuits are golden and fully cooked through. The edges of the casserole should be bubbling.

Step 10: Brush with Garlic Butter
While it bakes, mix together the melted butter, salt, garlic, and parsley in a small bowl. Once out of the oven, immediately brush this mixture over the tops of the warm biscuits.

Step 11: Cool and Serve
Let the casserole cool for 5 minutes before serving. Enjoy it warm for best texture and flavor.

Why You’ll Love This Recipe

– One-dish meal, minimal cleanup

– Uses store-bought shortcuts without sacrificing flavor

– Kid-friendly (even with the broccoli!)

– Balanced combination of protein, veggies, and carbs

– Buttery biscuits on top make it irresistible

Mistakes to Avoid & Solutions

Biscuits not cooking through
Solution: Make sure your filling is hot before topping with biscuits. Cold filling can slow down baking. You can also par-bake the biscuits separately if needed.

Sauce too runny
Solution: Let the sauce simmer until it thickens before adding cheese and chicken. If it’s still too thin, mix 1 tbsp flour with 2 tbsp broth and stir it in gently.

Overcooked broccoli
Solution: Don’t steam broccoli ahead of time—let it cook right in the sauce for just 12–15 minutes. It should be tender, not mushy.

Burned biscuit tops
Solution: If the biscuits start to brown too quickly, loosely cover the dish with foil for the last few minutes of baking.

Salty flavor
Solution: Use low-sodium broth and taste the sauce before adding extra salt. The cheese and chicken already bring some saltiness.

Serving and Pairing Suggestions

Serve as a main dish with a side salad

Great addition to a brunch table

Works well with a side of fruit for a light lunch

Pair with iced tea, sparkling water, or a light Chardonnay

Serve buffet-style at potlucks or family-style at home

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 4 days

Reheat individual portions in the microwave (covered) for 1–2 minutes

Reheat larger portions in the oven at 350°F for 10–15 minutes

Avoid freezing after baking—biscuits can become soggy

For make-ahead: prepare the filling a day in advance and add biscuits just before baking

FAQs

1. Can I use frozen broccoli instead of fresh?
Yes, but thaw it first and pat it dry. It may cook faster, so reduce simmering time to 8–10 minutes.

2. Can I substitute another cheese?
Absolutely. Try Monterey Jack for creaminess or a mix of mozzarella and parmesan for a stretchier, saltier bite.

3. Can I use homemade biscuits?
Yes, just make sure they aren’t too thick or they may not cook through. Roll them to about ½-inch thick.

4. How do I make this vegetarian?
Skip the chicken and use vegetable broth. Add sautéed mushrooms or chickpeas for a hearty, meatless version.

5. Can I prep this ahead for a party?
Yes! Make the filling a day before, refrigerate, then bake with biscuits just before serving.

Tips & Tricks

Let the milk sit out until room temperature before adding—it blends better with the roux.

Use freshly shredded cheese for better melting and creaminess.

If you want crisper biscuits, brush them with garlic butter mid-bake and again after.

Adding a small squeeze of lemon over the broccoli before cooking brightens the flavor.

Don’t skip the parsley—it adds a nice fresh note at the end.

Recipe Variations

1. Spicy Jalapeño Twist

Add 1 finely diced jalapeño when sautéing the onion

Swap half the cheddar for pepper jack

Sprinkle red pepper flakes over the biscuits before baking

2. Turkey & Spinach Version

Replace chicken with shredded turkey

Add 2 cups of fresh baby spinach to the sauce with the broccoli

Swap cayenne for smoked paprika for a milder, earthy heat

3. Creamy Cauliflower Swap

Use 4 cups of cauliflower florets instead of broccoli

Add a dash of nutmeg for depth

Use gruyere or Swiss cheese in place of cheddar for a more nutty flavor

Final Thoughts

The older I get, the more I find joy in recipes that feel like home and take well to conversation. This casserole, with its bubbling edges and biscuit topping, has that kind of comfort baked into every bite. I’ve shared it with neighbors after a storm, packed it up for friends with new babies, and even brought it to a book club that barely discussed the book.

It’s not just about the food—it’s the memories it makes along the way. And maybe, just maybe, a dish like this makes broccoli a bit more lovable in the eyes of those who once turned up their nose.

Broccoli Cheddar Biscuit Casserole

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Filling:
4 tablespoons unsalted butter
1 large yellow onion, finely diced (about 1 cup)
4 teaspoons fresh garlic, minced
⅓ cup all-purpose flour
2 cups chicken broth
2 cups whole milk, at room temperature
4 cups fresh broccoli florets
2 cups rotisserie chicken, finely shredded
2½ cups sharp cheddar cheese, freshly shredded
Seasonings:
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (adjust to taste)
Biscuit Topping:
1 can refrigerated buttermilk biscuits (6-count) or homemade biscuits
Garlic Butter Finish:
4 tablespoons butter, melted
1 teaspoon kosher salt
2 teaspoons fresh garlic, minced
1 tablespoon fresh parsley, minced

Instructions

Step 1: Preheat the Oven
Preheat oven to 375°F. Lightly butter a 13×9-inch baking dish and set aside.

Step 2: Sauté Aromatics
Melt butter in a skillet over medium heat. Cook onion for 8 minutes until soft. Add garlic and cook 1 minute.

Step 3: Make the Roux
Sprinkle in flour and whisk for 1 minute until lightly browned.

Step 4: Add Liquids
Slowly whisk in chicken broth and milk. Cook until thick and creamy.

Step 5: Add Broccoli & Seasonings
Stir in broccoli, salt, pepper, and cayenne. Simmer uncovered for 12–15 minutes until broccoli is just tender.

Step 6: Add Chicken & Cheese
Stir in shredded chicken and cheese until melted and smooth.

Step 7: Fill Baking Dish
Transfer mixture to the prepared dish.

Step 8: Add Biscuits
Place 6 biscuits on top, spaced evenly.

Step 9: Bake
Bake for 15 minutes until biscuits are golden and the edges bubble.

Step 10: Garlic Butter Finish
Mix melted butter, garlic, salt, and parsley. Brush over hot biscuits right after baking.

Step 11: Serve
Cool for 5 minutes and serve warm.