Why You’ll Love This Recipe
Chicken Broccoli Pasta Casserole is a hearty, comforting dish packed with tender chicken, vibrant broccoli, and creamy cheese sauce, all baked together with pasta until golden and bubbly. It’s an easy, family-friendly meal perfect for weeknights, meal prep, or gatherings. The combination of protein, vegetables, and carbs makes it a complete, satisfying dinner.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken breast (cooked and shredded or cubed)broccoli florets (fresh or frozen)pasta (penne, rotini, or elbow work well)cream of chicken soupmilkcheddar cheese (shredded)Parmesan cheeseonion powdergarlic powdersalt and pepperolive oil or butterbread crumbs (optional for topping)
directions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the pasta according to package instructions, but slightly undercook it by 1-2 minutes. Drain and set aside.
Steam or blanch the broccoli until just tender, then set aside.
In a large bowl, combine the cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until smooth.
Fold in the cooked chicken, broccoli, pasta, and shredded cheddar cheese until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
If desired, sprinkle the top with bread crumbs and Parmesan cheese for a crunchy topping.
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the top is golden brown.
Allow to cool slightly before serving.
Servings and timing
This recipe yields 6-8 servings.Preparation time: 15 minutesCooking time: 30 minutesCooling time: 5 minutesTotal time: 50 minutes
Variations
Use rotisserie chicken for convenience and extra flavor.
Add cooked mushrooms, bell peppers, or onions for more vegetables.
Swap out the cheddar for mozzarella, Monterey Jack, or a blend.
Use whole wheat or gluten-free pasta if preferred.
Top with crushed crackers instead of bread crumbs for added texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven until warmed through.For longer storage, freeze portions for up to 2 months and reheat directly from frozen or after thawing overnight in the fridge.
FAQs
Can I use frozen broccoli?
Yes, just thaw and drain before using to avoid excess moisture.
What type of pasta works best?
Short pasta shapes like penne, rotini, or shells hold up well in casseroles.
Can I make it ahead of time?
Yes, assemble the casserole, cover, and refrigerate up to 24 hours before baking.
Is there a substitute for cream of chicken soup?
You can make a homemade white sauce with butter, flour, and broth if preferred.
How do I make it more cheesy?
Add extra shredded cheese on top before baking or stir in a cheese sauce.
Can I use pre-cooked chicken?
Absolutely, it’s a great way to use up leftovers or a rotisserie chicken.
What if I don’t like broccoli?
Try using cauliflower, spinach, or zucchini instead.
How do I avoid a dry casserole?
Make sure there’s enough sauce and avoid overbaking.
Can I double the recipe?
Yes, just use a larger baking dish and adjust baking time if needed.
Is this freezer-friendly?
Yes, it’s great for freezing. Bake from frozen or thaw first for quicker reheating.
Conclusion
Chicken Broccoli Pasta Casserole is a delicious, all-in-one meal that brings together creamy, cheesy comfort with wholesome ingredients. It’s versatile, easy to prepare, and sure to become a family favorite. Whether you’re feeding a crowd or planning meals for the week, this dish is a reliable go-to that doesn’t disappoint.
Print
Chicken Broccoli Pasta Casserole
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Casserole / One‑Pot Meal
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Description
A comforting, cheesy chicken and broccoli pasta bake perfect for family dinners—tender pasta tossed with shredded chicken, crisp broccoli, creamy sauce, and melted cheese.
Ingredients
- 8 oz (225g) pasta (e.g., penne or rotini)
- 2 cups cooked chicken, shredded or diced
- 3 cups broccoli florets (fresh or frozen)
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper, to taste
- ¼ cup grated Parmesan (optional for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
- Cook pasta according to package directions until just al dente. Drain and set aside.
- Steam or blanch broccoli florets until bright green and slightly tender, 3–4 minutes; drain.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until bubbly.
- Gradually whisk in milk, stirring constantly until thickened, about 5 minutes.
- Remove sauce from heat and stir in garlic powder, onion powder, salt, pepper, cheddar, and half the mozzarella until melted and smooth.
- In a large bowl, combine pasta, broccoli, chicken, and sauce. Mix until evenly coated.
- Transfer mixture to prepared baking dish. Sprinkle remaining mozzarella and Parmesan on top.
- Bake for 20–25 minutes, until cheese is bubbly and golden around edges.
- Let rest 5 minutes before serving to allow casserole to set.
Notes
- Use rotisserie chicken for convenience.
- Substitute Greek yogurt or cream cheese for a richer sauce.
- Make ahead: assemble in dish, cover, refrigerate up to 24 hours—bake when ready.
- Freeze leftovers in airtight container; reheat covered at 350°F until warm.
- Optional add-ins: diced bell pepper, mushrooms, or a pinch of red pepper flakes for heat.