Most families have that one recipe that everyone talks about but somehow never gets passed down. This broccoli chicken apricot casserole might just be the missing piece from your own family’s recipe collection. With its surprising combination of sweet apricot preserves and savory ingredients, this dish has been quietly winning over dinner tables for generations, even when mama forgot to share the secret.
The apricot preserves trick most people skip
The magic ingredient that makes this casserole stand out isn’t something most people think to add to chicken and broccoli. Apricot preserves might seem like an odd choice, but they create the perfect balance between sweet and tangy that transforms ordinary ingredients into something special. The preserves don’t make the dish taste like dessert – instead, they add a subtle fruity backdrop that enhances the savory elements.
When mixed with Dijon mustard and cream of chicken soup, the apricot preserves create a sauce that’s both familiar and surprising. This combination has been tested in kitchens across the country, proving that sometimes the most unexpected ingredients create the most memorable meals. The key is using about half a cup of preserves for every two pounds of chicken.
Why cream of chicken soup makes all the difference
Cream of chicken soup serves as more than just a base – it’s the binding agent that holds this entire casserole together. The soup provides the creamy consistency that allows all the other ingredients to meld properly during baking. Without it, the casserole would be dry and the individual components would remain separate rather than creating that cohesive, comforting dish everyone expects.
The soup also adds a layer of chicken flavor that complements the actual chicken pieces without overwhelming them. When combined with mayonnaise, it creates a rich base that keeps the chicken moist throughout the cooking process. This isn’t about taking shortcuts – it’s about using an ingredient that genuinely improves the final result and has been proven effective in countless family kitchens.
The mayonnaise secret that keeps chicken tender
Adding mayonnaise to a casserole might raise eyebrows, but it’s actually a time-tested technique for keeping chicken moist during baking. The oils and eggs in mayonnaise create a protective coating around the chicken pieces, preventing them from drying out in the oven’s heat. This is especially important when dealing with boneless, skinless chicken breasts, which can become tough and chewy if not handled properly.
The mayonnaise also contributes to the creamy texture of the overall dish without adding the tanginess that sour cream might introduce. Half a cup is typically enough to do the job without making the casserole taste like a chicken salad. If mayonnaise isn’t appealing, Greek yogurt can work as a substitute, though it will slightly change the final taste and texture of the dish.
Timing the broccoli so it doesn’t get mushy
Fresh broccoli florets need to be cut into uniform pieces to ensure even cooking throughout the casserole. The key is making them small enough to cook through but large enough to maintain some texture after 45 minutes in the oven. Pieces about the size of a walnut work best – they’ll be tender but still have a slight bite that provides contrast to the soft chicken and creamy sauce.
If using frozen broccoli, it must be completely thawed and thoroughly drained before adding to the casserole. Excess water from frozen vegetables can make the entire dish watery and prevent proper browning. Pat the thawed broccoli dry with paper towels and let it sit at room temperature for about 15 minutes before assembling the casserole to ensure all excess moisture has evaporated.
The onion soup mix adds depth without extra work
Dry onion soup mix brings a complex blend of onion, garlic, and herbs that would take multiple ingredients to achieve from scratch. One packet contains enough seasoning to boost the entire casserole without requiring any chopping or preparation. The dehydrated onions in the mix also rehydrate during baking, adding small bursts of onion flavor throughout the dish.
This ingredient also provides some of the saltiness the casserole needs, so additional salt should be added sparingly. The mix works particularly well with the apricot preserves, as the savory onion and herb notes balance the sweetness. For those who prefer less sodium, half a packet will still provide good flavor while reducing the overall salt content of the dish.
Two types of cheese create the perfect top
Sharp cheddar cheese provides the main cheese flavor, but using it in two stages creates different textures in the finished casserole. The first layer of cheese, added before the initial baking, melts completely and becomes part of the sauce. The second layer, added during the final few minutes, stays more distinct and creates those golden, slightly crispy edges that make casseroles so appealing.
Shredding cheese from a block rather than using pre-shredded cheese makes a noticeable difference in how well it melts and browns. Pre-shredded cheese is coated with anti-caking agents that can prevent smooth melting. A block of sharp cheddar will provide better coverage and create a more attractive finished appearance with better browning on top.
Crispy fried onions add the finishing touch
The crispy fried onions that top this casserole aren’t just for show – they provide a textural contrast that makes each bite more interesting. Adding them during the last five minutes of baking ensures they stay crispy rather than becoming soggy from the casserole’s moisture. This timing also prevents them from burning, which can happen if they’re exposed to heat for too long.
French’s fried onions are the most commonly used brand, but any crispy fried onions will work. Some people substitute crushed Ritz crackers or even crushed potato chips for variety. The important thing is adding some kind of crunchy element that won’t get soggy during the final minutes of baking. About one cup is usually enough to cover the surface without overwhelming the other ingredients.
The right baking dish prevents soggy bottoms
A 9×13 inch baking dish is the standard size for this casserole, providing enough space for all ingredients without overcrowding. Glass or ceramic dishes work better than metal because they distribute heat more evenly and allow for better browning. The dish should be deep enough to hold all the ingredients without spillover, but not so deep that the top doesn’t brown properly.
Greasing the dish thoroughly with butter or cooking spray prevents sticking and makes cleanup easier. Some people line the bottom with parchment paper for extra insurance, though this isn’t necessary if the dish is properly greased. The key is making sure every corner and edge is covered so the casserole releases cleanly when it’s time to serve.
Temperature and timing for perfect results
Baking at 375°F allows the casserole to cook through without the top browning too quickly or the edges becoming dry. This temperature is hot enough to create some caramelization on the cheese and onions but gentle enough to keep the chicken tender. The 45-minute timing accounts for the chicken cooking completely while the vegetables maintain their texture.
The casserole is done when the internal temperature reaches 165°F and the top is golden brown with some bubbling around the edges. If the top is browning too quickly, cover it loosely with foil for the remaining cooking time. Let the casserole rest for about 5 minutes after removing from the oven – this allows the sauce to thicken slightly and makes serving easier.
This sweet and savory casserole proves that sometimes the best recipes are the ones that break the rules. The unexpected combination of apricot preserves with chicken and broccoli creates something special that works for both weeknight dinners and special occasions. Once this recipe becomes part of the rotation, it’s likely to be requested again and again, finally becoming the family favorite that actually gets passed down to the next generation.
Broccoli Chicken Apricot Casserole
Cuisine: American6
servings20
minutes45
minutes550
kcalThis sweet and savory casserole combines tender chicken, crisp broccoli, and gooey cheese in an irresistible apricot sauce.
Ingredients
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 head broccoli, cut into florets
1 (10.5 oz) can cream of chicken soup
1/2 cup mayonnaise
1/2 cup apricot preserves
2 tbsp Dijon mustard
1 (1 oz) package dry onion soup mix
2 cups shredded cheddar cheese, divided
1 cup crispy fried onions
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray or butter. This prevents sticking and makes cleanup much easier. Make sure to coat all corners and edges thoroughly.
- In a large bowl, whisk together the cream of chicken soup, mayonnaise, apricot preserves, Dijon mustard, and dry onion soup mix until smooth and well combined. The mixture should be creamy with no lumps remaining. This creates the signature sauce that makes this casserole special.
- Spread the broccoli florets evenly across the bottom of the prepared baking dish, making sure they cover the entire surface. The broccoli should be in uniform pieces about the size of a walnut for even cooking. If using frozen broccoli, make sure it’s completely thawed and patted dry.
- Arrange the chicken pieces on top of the broccoli in an even layer, distributing them so each serving will have a good mix of both ingredients. Season the chicken lightly with salt and pepper if desired. The chicken should be cut into bite-sized pieces for easy eating.
- Pour the apricot sauce mixture evenly over the chicken and broccoli, using a spoon to spread it out and ensure everything is well coated. The sauce should cover all visible chicken and broccoli pieces. This coating keeps everything moist during baking.
- Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the top of the casserole, reserving the remaining 1/2 cup for later. The cheese should cover most of the surface but doesn’t need to be completely solid. This first layer will melt and become part of the sauce.
- Bake the casserole in the preheated oven for 40-45 minutes, until the chicken is cooked through and the cheese is melted and bubbly. The internal temperature of the chicken should reach 165°F (74°C). If the top browns too quickly, cover loosely with foil.
- Remove from oven and sprinkle the remaining 1/2 cup of cheese and the crispy fried onions evenly over the top. Return to oven for 5 more minutes until the cheese melts and the onions are golden. Let rest for 5 minutes before serving to allow the sauce to thicken.
Notes
- For make-ahead convenience, assemble the casserole completely, cover with foil, and refrigerate up to 24 hours before baking
- Rotisserie chicken can be substituted for raw chicken – just add it with the broccoli and reduce baking time to 25-30 minutes
- Greek yogurt or sour cream can replace mayonnaise, though the flavor will be slightly different
- Leftovers reheat well in the microwave or oven, covered with foil at 350°F for 15-20 minutes
Frequently asked questions
Q: Can I use frozen broccoli instead of fresh?
A: Yes, but make sure to thaw it completely and pat it dry with paper towels before using. Excess water from frozen broccoli can make the casserole watery and prevent proper browning.
Q: What can I substitute for the apricot preserves?
A: Peach preserves work well as a substitute, or you can use orange marmalade for a different citrus twist. Avoid overly sweet jams as they may make the dish too sugary.
Q: How do I know when the chicken is fully cooked?
A: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). The chicken should also be opaque throughout with no pink areas remaining.
Q: Can this casserole be made ahead of time?
A: Absolutely! Assemble the entire casserole, cover tightly with foil, and refrigerate up to 24 hours before baking. Let it sit at room temperature for 30 minutes before putting it in the oven.
