Chicken Broccoli Red Pepper Casserole

A homemade recipe for chicken, broccoli and red pepper casserole casserole made completely from scratch, a tasty and nutritional dinner that’s easy to make and seriously flavorful – just what we like to dig into after a long day.

Serves 6-8


  • 2 cups cooked chicken, cut into cubes
  • 2 cups broccoli florets, fresh or frozen
  • 2 cups red bell pepper, chopped
  • 2 cups cubed bread
  • 1 1/2 cups cheddar cheese, grated
  • 1/2 cup white onion, chopped
  • 1 (10.75 oz.) can condensed cream of mushroom soup
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste


  1. Preheat oven to 425º F.
  2. Heat olive oil in a large pan or skillet over medium-high heat and saute red pepper and broccoli until tender crisp. 8-10 minutes.
  3. Add onion and cook for another 5 minutes, or until softened.
  4. Season everything with salt and pepper and garlic powder.
  5. Combine chicken and veggies in a 9×13-inch baking dish and stir in mushroom soup.
  6. In a bowl, drizzle melted butter over bread cubes and toss to coat thoroughly. Spread bread out over the chicken mixture, then top evenly with cheddar cheese.
  7. Place baking dish in oven and cook for 30-35 minutes, or until cheese is melted and mixture is bubbly.
  8. Remove from oven and let cool 5 minutes for serving.
Chicken and Broccoli Casserole
Casserole with chicken, broccoli, red peppers and cheese

Recipe adapted from Country Crock

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