This first page gathers five broccoli recipes that range from slow cooker dinners to baked casseroles and crisp air-fryer broccoli.
Each dish uses broccoli in a different way, with simple method details that keep the focus on easy prep and familiar flavors.
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- 4-Ingredient Slow Cooker Teriyaki Chicken and Broccoli
- Baked Broccoli Cheese Balls
- Air Fryer Frozen Broccoli
- Baked Potato Chicken and Broccoli Casserole
- Broccoli Chicken Divan
4-Ingredient Slow Cooker Teriyaki Chicken and Broccoli
This slow cooker chicken and broccoli dish keeps the ingredient list short while building a sticky teriyaki-honey coating. The chicken goes in the bottom of the slow cooker, frozen broccoli is added without thawing, and the sauce is whisked separately before being poured over the top. After a gentle stir, the mixture cooks until the chicken is tender and the broccoli is hot and just soft.
Once cooked, the ingredients are stirred again so the sauce thickens and clings to everything. Serving it over rice or noodles gives the dish a simple finish, and extra sauce can be spooned over the top for a richer, more coated result.
Get the full 4-Ingredient Slow Cooker Teriyaki Chicken and Broccoli recipe
Baked Broccoli Cheese Balls
These baked broccoli cheese balls turn chopped broccoli into a compact snack or side with cheddar, Parmesan, and breadcrumbs holding everything together. The broccoli is steamed first until tender-crisp, then cooled and finely chopped before being mixed with eggs, flour, and seasonings. That combination makes a mixture that can be rolled into small, even balls for baking.
The balls are arranged on a parchment-lined or greased baking sheet and baked until golden brown. For more crunch, they can be broiled briefly at the end, though that step needs close attention. Served warm with marinara or ranch dip, they bring a crisp outside and a cheesy center.
Get the full Baked Broccoli Cheese Balls recipe
Air Fryer Frozen Broccoli
Air fryer frozen broccoli offers a fast way to cook broccoli straight from the freezer without thawing or drying it first. The florets are placed in a preheated basket, lightly coated with oil, and seasoned with salt, pepper, and optional garlic powder or red pepper flakes. Keeping the basket uncrowded helps the broccoli brown rather than steam.
During cooking, the basket is shaken halfway through so the florets cook evenly and develop a crisp, browned finish. The broccoli is ready when it is hot and lightly crispy, and it can be served as is or finished with lemon juice or Parmesan for extra flavor.
Get the full Air Fryer Frozen Broccoli recipe
Baked Potato Chicken and Broccoli Casserole
This baked potato chicken and broccoli casserole uses baked russet potatoes as the base for a hearty filling. After the potatoes are baked until tender, their insides are scooped out and mixed with cooked chicken, blanched broccoli, and a creamy sauce made on the stove with butter, garlic, flour, milk, sour cream, and cheddar cheese. The mixture is then spooned back into the potato shells.
The filled shells are arranged in a greased baking dish and topped with the remaining cheese before returning to the oven. Baking until the cheese is melted, bubbly, and golden gives the dish a rich finish, and chopped chives or green onions can be added at the end for a fresh garnish.
Get the full Baked Potato Chicken and Broccoli Casserole recipe
Broccoli Chicken Divan
Broccoli Chicken Divan is a classic-style casserole that layers cooked chicken and broccoli with a creamy cheese sauce. The sauce starts with butter and flour cooked into a roux, then chicken broth and milk are whisked in until thickened. Cheddar is stirred in at the end so the sauce turns smooth and rich before being poured over the chicken and broccoli.
Bread crumbs are scattered over the top to create a golden, crispy surface as the casserole bakes. The dish is done when the sauce is bubbly and the topping has browned, and letting it rest briefly before serving helps the sauce set for easier portions.
