Creamy Chicken and Couscous Bake

Name: Creamy Chicken and Couscous Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 tbsp (84 g) Unsalted butter; 1 medium (150 g) Yellow onion, finely diced; 2 cloves (6 g) Garlic cloves, minced; 1½ lbs (680 g) Boneless, skinless chicken breasts, cut into ¾-inch (2 cm) pieces; 2 cups (480 ml) Low-sodium chicken broth; 1½ cups (270 g) Dry couscous; 4 cups (400 g) Fresh broccoli, florets, about 1.5 inches (4 cm) each; 10½ oz (300 g) Canned cream of chicken soup, undiluted; 1 cup (240 ml) Whole milk; 2 cups (225 g) Shredded cheddar cheese, shredded; Salt, to taste (optional); Black pepper, to taste, freshly ground (optional); 1 cup (100 g) Panko breadcrumbs; 2 tbsp (8 g) Fresh parsley, chopped (optional)

From the MyKitchenBank Kitchen

A comforting one-dish meal of tender chicken, fluffy couscous, and fresh broccoli bound in a creamy cheese sauce, topped with a golden-brown breadcrumb crust. This casserole comes together quickly and reheats beautifully, making it ideal for weeknight dinners or meal prep.

Prep: 15 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 20 min
Makes: 6 servings (one 9×13-inch baking dish)

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Ingredients

6 servings

For the casserole
6 tbsp (84 g) Unsalted butter
1 medium (150 g) Yellow onion, finely diced
2 cloves (6 g) Garlic cloves, minced
1½ lbs (680 g) Boneless, skinless chicken breasts, cut into ¾-inch (2 cm) pieces
2 cups (480 ml) Low-sodium chicken broth
1½ cups (270 g) Dry couscous
4 cups (400 g) Fresh broccoli, florets, about 1.5 inches (4 cm) each
10½ oz (300 g) Canned cream of chicken soup, undiluted
1 cup (240 ml) Whole milk
2 cups (225 g) Shredded cheddar cheese, shredded
Salt, to taste (optional)
Black pepper, to taste, freshly ground (optional)
For the topping
1 cup (100 g) Panko breadcrumbs
2 tbsp (8 g) Fresh parsley, chopped (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish
1 large skillet (12-inch / 30 cm) with lid or plate cover
1 medium saucepan (2-quart / 2 L)
1 large mixing bowl
1 small mixing bowl
Measuring cups and spoons
Wooden spoon
Whisk

Steps

Before you start

Preheat your oven to 375°F (190°C) before you begin prepping ingredients so it's ready when you finish assembling.
Have all ingredients measured and cut before you start cooking (mise en place) to keep the work flowing smoothly.
Cut chicken breasts into uniform ¾-inch (2 cm) pieces so they cook at the same rate as the other components.
Use a 9×13-inch (23×33 cm) baking dish; a significantly smaller dish may cause overflow or uneven cooking.

1
Prep ingredients and preheat ovenOven 375°F / 190°C
- Preheat your oven to 375°F (190°C).
- While the oven heats, cut the chicken breasts into ¾-inch (2 cm) pieces and place on a plate.
- Cut the broccoli into florets approximately 1.5 inches (4 cm) in size—you should have about 4 cups (400 g).
- Dice the onion into ¼-inch pieces and mince the garlic.
- Measure out the dry couscous, chicken broth, soup, whole milk, and shredded cheese into separate bowls or measuring cups so everything is ready before you start cooking on the stovetop.
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Tip: Cutting chicken into uniform pieces ensures it cooks evenly throughout. Broccoli florets of similar size also cook at the same rate.
2
Sauté onion, garlic, and chicken
- Heat 3 tablespoons of unsalted butter in a large skillet over medium-high heat until foaming (about 1-2 minutes).
- Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened and lightly golden at the edges.
- Add the minced garlic, stir constantly, and cook for 1 minute until fragrant.
- Add the chicken pieces and cook, stirring frequently, for 8-10 minutes until the exterior is opaque white.
- The chicken does not need to be fully cooked through at this stage—it will finish cooking in the oven.
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Ready when: Chicken exterior is opaque white; juices run clear when pierced.
Tip: Stir the pan every minute or so to prevent sticking, but don't worry about cooking the chicken all the way through—it finishes in the oven.
3
Prepare the couscous
- In a medium saucepan, bring 2 cups (480 ml) chicken broth to a boil over high heat, which takes about 3-4 minutes.
- Once boiling vigorously, remove the pan from heat immediately and stir in 1.5 cups (270 g) dry couscous until just combined.
- Cover the saucepan with a lid or a plate and let it sit undisturbed for exactly 5 minutes.
- After 5 minutes, fluff the couscous gently with a fork, breaking up any clumps that formed.
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Ready when: Couscous is fluffy and light; all liquid is absorbed into the grains.
Tip: Don't stir the couscous while it's sitting—let it steam undisturbed so the grains stay separate and light rather than becoming mushy.
4
Mix the creamy cheese sauce
- In a large mixing bowl, whisk together the undiluted canned cream of chicken soup and 1 cup (240 ml) whole milk until completely smooth and combined.
- Add 1.5 cups (170 g) shredded cheddar cheese and stir with a wooden spoon until the cheese is mostly melted and the mixture is smooth and creamy.
- Season with a pinch of salt and a few grinds of fresh black pepper to taste.
- Be conservative with salt since the canned soup is already quite salty.
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Ready when: Sauce is smooth, creamy, and cheese is fully melted.
Tip: Mix the sauce directly in a bowl instead of a pot to save cleanup. The residual heat from the hot cooked chicken will keep everything warm enough.
5
Layer the casserole
- Spread the fluffed couscous in an even layer across the bottom of a 9×13-inch (23×33 cm) baking dish.
- Scatter the cooked chicken pieces and broccoli florets evenly over the couscous in a single layer (don't worry if the pieces touch).
- Pour the creamy cheese sauce evenly over everything, starting at the center and working outward.
- Using a large spoon or spatula, gently fold and stir the mixture together, making sure the couscous, chicken, and broccoli are evenly distributed throughout and the sauce reaches the bottom and sides of the dish.
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Ready when: All ingredients are combined and sauce is evenly distributed throughout the dish.
Tip: Don't overstir or the couscous grains will break apart. Use a gentle folding motion with the spoon rather than chopping or beating.
6
Make and apply the breadcrumb topping
- In a small bowl, combine 1 cup (100 g) panko breadcrumbs, the remaining 3 tablespoons (42 g) unsalted butter (melted), ½ cup (55 g) shredded cheddar cheese, and 2 tablespoons (8 g) chopped fresh parsley if using.
- Mix everything together with a fork until the mixture resembles coarse crumbs and all the breadcrumbs are evenly moistened with the melted butter.
- Sprinkle this mixture evenly over the surface of the casserole, using your fingers to gently distribute it so there are no bare spots exposed.
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Ready when: Breadcrumb mixture is evenly distributed across the top; no large bare patches visible.
Tip: Don't press down or compact the breadcrumb topping—a light, loose layer will give you a crispier, more textured crust than a dense one.
7
Bake until golden and bubblyOven 375°F / 190°C
- Bake the casserole, uncovered, in the preheated 375°F (190°C) oven for 30-35 minutes.
- The top should turn golden-brown and the edges should bubble visibly (you'll see sauce bubbling up around the perimeter).
- The internal temperature at the center should reach at least 165°F (74°C) when checked with an instant-read thermometer.
- If the breadcrumb topping is browning too quickly before the edges bubble, loosely tent the casserole with foil for the first 15-20 minutes, then uncover for the final 10-15 minutes to allow the top to crisp and brown.
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Ready when: Top is golden-brown; edges are bubbling; center reaches 165°F (74°C) internally.
Tip: Use foil if the topping browns too quickly—the casserole needs adequate time for the filling to heat all the way through. An instant-read thermometer tells you exactly when it's done.
8
Rest and serve
- Remove the casserole from the oven and let it rest on the counter for 5 minutes before serving.
- This brief resting period allows the filling to set slightly and makes serving much easier without the casserole falling apart on the plate.
- Serve portions using a large spoon or spatula, scooping from the edges toward the center to keep servings intact.
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Tip: Don't skip the 5-minute rest—it makes a significant difference in how well the casserole holds together when you scoop and plate it.

Good to know

Tips

Couscous cooks very quickly by absorbing hot liquid—it's essentially instant. The key is bringing the broth to a rolling boil, then letting it sit covered without peeking.
The beauty of this dish is speed. You can cook the chicken and couscous while making the sauce, so total active hands-on time is under 30 minutes before the bake.
For extra richness and indulgence, substitute ½ cup of the whole milk with heavy cream, or stir 4 ounces (113 g) of cream cheese into the sauce before mixing.
Leftovers taste even better the next day as flavors meld. This casserole also freezes beautifully, making it perfect for meal prep, potlucks, or easy dinners for guests.

Make ahead

Assemble the casserole completely through step 6 (with topping), cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake from cold at 375°F (190°C) for 40-45 minutes (add 5-10 minutes since it starts from the refrigerator). Alternatively, bake the casserole completely, cool to room temperature, cover, and refrigerate; then reheat covered at 350°F (175°C) for 15-20 minutes until steaming throughout."

Storage & reheating

Room temperature: up to 2 hours (don't leave longer due to food-safety risk). Refrigerator: Store in an airtight container for up to 3 days. Reheat covered at 350°F (175°C) for 15-20 minutes until steaming, or microwave individual portions on 50% power for 2-3 minutes. Freezer: Transfer to a freezer-safe container or wrap tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat using the refrigerated method above.

Substitutions

Canned cream of chicken soup → Cream of mushroom, cream of celery, or cream of broccoli soup. Use the same volume. Each soup type adds a different flavor—mushroom makes it earthier, broccoli more vegetable-forward, celery adds subtle herbaceousness.
Fresh broccoli → Frozen broccoli (thawed and patted dry), fresh or frozen cauliflower, or a mix of frozen mixed vegetables (peas, carrots, green beans, corn). If using frozen broccoli, thaw completely and pat very dry to avoid excess liquid in the casserole. Frozen vegetables work equally well; a mixed blend adds color and variety.
Shredded cheddar cheese → Gruyère, Swiss cheese, sharp white cheddar, or a blend of cheddar and grated Parmesan. Use the same total weight. Gruyère brings a nutty richness, Swiss is milder and creamier, Parmesan adds an aged savory note.
Panko breadcrumbs → Plain breadcrumbs, crushed Ritz crackers, or crushed saltine crackers mixed with 1 tbsp melted butter per ¼ cup crumbs. Panko produces the crispiest topping, but alternatives work well. Crushed crackers add extra flavor and salt, so reduce added salt slightly.