This creamy chicken broccoli pasta casserole is comfort food at its easiest! Tender pasta, juicy chicken, and broccoli bake together in a rich, cheesy sauce and get topped with a crispy, buttery crumb topping. No boiling, no pre-cooking, and just one dish to clean.
If you love easy pasta bakes, try this Chicken Mac and Cheese or Dump-and-Bake Chicken Noodle Casserole. You’ll find more hands-off favorites in my Dump-and-Bake Dinners collection.
Table of Contents
Before You Get Started
A few quick tips to make sure this casserole turns out perfectly:
- Cut the chicken into small, even pieces. Since the raw chicken bakes with everything else, smaller pieces (about 1-inch cubes) ensure it cooks through at the same rate as the pasta.
- Use dried pasta, not cooked. The pasta absorbs liquid as it bakes, which is what makes this a true dump-and-bake recipe. Pre-cooked pasta will turn mushy and leave the casserole soupy.
- Keep it covered for the first 35 minutes. The foil traps steam so the pasta cooks through properly. Removing it too early can leave you with undercooked noodles.
- Hand-grate your cheese if you can. Pre-shredded cheese contains anti-caking agents that can affect how smoothly it melts. Freshly grated cheese gives you that creamy, cohesive sauce.
How to Make Chicken Broccoli Pasta Casserole
This casserole comes together in about 10 minutes of hands-on time. You’ll mix everything in a bowl, transfer it to a baking dish, add the topping, and let the oven do the rest.
Step 1: Mix the Casserole Base
Start by combining the cubed raw chicken, frozen broccoli (no need to thaw), dried elbow macaroni, and shredded cheddar cheese in a large bowl.
In a separate bowl, whisk together the condensed cream of chicken soup, cream of celery soup, chicken broth, and garlic powder until smooth. The condensed soups create a rich, creamy base without any extra work.
Pour this mixture over the chicken and pasta, then stir everything together until well combined. Season with salt and pepper.
Transfer the mixture to a greased 3-quart baking dish and spread it into an even layer.
⇢ Pasta shapes that work well: Elbow macaroni is my go-to, but any short pasta shape works. Shells, rotini, penne, or rigatoni all hold onto that creamy sauce nicely. Stick with dried pasta and avoid anything too large or long.
Step 2: Add the Topping
Toss the dry stuffing mix with melted butter in a small bowl, then sprinkle it evenly over the casserole. This creates a crispy, golden crumb topping (not traditional soft stuffing) that adds great texture and flavor.
⇢ Want a different topping? You can swap the stuffing mix for crushed butter crackers, panko breadcrumbs tossed with Italian seasoning, or crushed cornflakes. The stuffing gives the best flavor, but any of these will give you that satisfying crunch.
Step 3: Bake Until Bubbly
Cover the dish tightly with aluminum foil and bake at 400°F for 35 minutes.
Then remove the foil and continue baking for another 10 to 15 minutes, until the pasta is tender, the chicken is cooked through (165°F internal temperature), and the topping is golden brown.
⇢ How to tell it’s done: The sauce should be bubbling around the edges, and the pasta should be tender when you pierce it with a fork. If the casserole still looks soupy, give it a few more minutes. The pasta absorbs liquid right up until the end.
Let the casserole rest for 5 minutes before serving. This helps everything set up and makes it easier to scoop.
we love this! making for the second time in 2 weeks. thanks for a great recipe!
– Tilley
Storage and Make-Ahead Tips
Refrigerator: Store leftover casserole in an airtight container for 3 to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm in a 350°F oven until heated through.
Freezer: You can freeze this casserole before or after baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking or reheating. Fair warning: the pasta texture can become slightly softer after freezing and thawing, but the flavor stays great.
Make-ahead option: Assemble the casserole (without the topping) up to 24 hours ahead and refrigerate. Add the stuffing topping just before baking, and add 5 to 10 minutes to the covered baking time since the dish will be cold.
⇢ For more freezer-friendly ideas, check out my Freezer Meals collection.
What to Serve with Chicken Broccoli Pasta Casserole
This casserole is a complete meal on its own with protein, carbs, and vegetables all in one dish. But if you want to round out the table, here are a few easy additions:
- Oven Roasted Asparagus
- A simple green salad with your favorite dressing
- Homemade Dinner Rolls or Easy Garlic Bread
- Sour Cream Mashed Potatoes
- Slow Cooker Southern Green Beans
Frequently Asked Questions
Do I need to cook the pasta before baking?
No, and that’s what makes this recipe so easy. The dried pasta cooks right in the casserole as it bakes, absorbing the liquid from the sauce. Using pre-cooked pasta will result in mushy noodles.
Do I need to thaw the broccoli first?
Nope. Frozen broccoli florets go straight into the mix. They’ll cook perfectly as the casserole bakes.
Can I use pre-cooked or rotisserie chicken?
Yes! Two cups of shredded rotisserie chicken or leftover cooked chicken works well. You can also use about 2 small cans of canned chicken. Since the chicken is already cooked, the rest of the instructions stay the same.
Why did my casserole turn out soupy?
This usually means the pasta needed a bit more time to absorb the liquid. Make sure you keep the dish covered for the full 35 minutes, and don’t be afraid to add a few extra minutes of uncovered baking at the end. The pasta absorbs liquid right until the very end of cooking.
Can I swap the condensed soups for something else?
You can use two cans of cream of chicken, two cans of cream of celery, or try cream of mushroom for a slightly different flavor. Any combination of condensed cream soups will work.
More Easy Chicken Casseroles
- Dump-and-Bake Chicken Alfredo Pasta Casserole
- Chicken Noodle Casserole
- Chicken Broccoli Rice Casserole
- Chicken Divan with Curry
- Chicken and Broccoli Casserole with Stuffing
For more hands-off dinners, browse all of my Dump-and-Bake Recipes.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Chicken Broccoli Pasta Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 lb boneless skinless chicken breast or tenderloins, cut into 1-inch pieces
- 12 ounces frozen broccoli florets (one package)
- 1 cup dried elbow macaroni
- 1 cup shredded cheddar cheese (hand-grated preferred)
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 ½ cups chicken broth
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups dry herb-seasoned stuffing mix
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 400°F. Spray a 3-quart baking dish with cooking spray and set aside.
- In a large bowl, combine the cubed chicken, frozen broccoli, dried macaroni, and shredded cheese.
- In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, and garlic powder until smooth.
- Pour the sauce over the chicken mixture and stir to combine. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish and spread into an even layer.
- In a small bowl, toss the dry stuffing mix with the melted butter.
- Sprinkle the topping evenly over the casserole.
- Cover the dish tightly with aluminum foil. Bake for 35 minutes.
- Remove the foil and continue baking for 10 to 15 minutes, until the pasta is tender, the chicken reaches 165°F, and the topping is golden brown.
- Let rest for 5 minutes before serving.
Notes
- No thawing needed: Frozen broccoli goes directly into the casserole.
- Use dried pasta only: Pre-cooked pasta will become mushy. The dried pasta absorbs liquid as it bakes.
- Cut chicken small: 1-inch pieces ensure the chicken cooks through at the same rate as the pasta.
- Hand-grate your cheese: Freshly grated cheese melts more smoothly than pre-shredded.
- Swap the soups: Use any combination of condensed cream soups (cream of chicken, cream of celery, cream of mushroom).
- Alternative toppings: Substitute crushed butter crackers, panko breadcrumbs, or crushed cornflakes for the stuffing mix.
- Pre-cooked chicken works: Use shredded rotisserie chicken or 2 small cans of canned chicken if preferred.
- Storage: Refrigerate leftovers for 3-4 days. Freeze for up to 3 months (pasta texture may soften slightly).
Nutrition
Originally published in December, 2014, this post was updated in February, 2026.
Perfect comfort food for a cold winter day; thanks for sharing this one!!
Thanks for stopping by, Dan!
I love 1-Dish/Pot recipes and I love the combination of broccoli, chicken and cheese, the kids will dig right in.
Thanks, Joanne! It’s definitely a classic combination of ingredients…made EASY! 🙂
If using fresh broccoli, do I need to cook before hand?
Hi, Debbie! It depends on your preference. If you don’t mind the broccoli crisp-tender at the end, you don’t need to pre-cook it. If you like it nice and soft, I would parboil the fresh broccoli before adding it to the dish. Hope you enjoy!
Joanne, it’s definitely a kid pleaser! And I think it’s pretty darn good, too! 🙂
Oh yes! I will be trying this!!
Enjoy!!
This uses 2 bowls & a casserole. I just mixed soup & broth in a deep casserole, added other ingredients. Mixed well, wiped sides with a paper towel, placed in oven. Now that’s a one dish meal. Although only 8oz of chicken is pretty low in protein for 4 servings. Very good meal and I never thought of cooking chicken & pasta at the same time. Other recipes call for you to cook each separately. Thanks.
Glad that it worked for you, Diane! Thanks so much for giving it a try and for stopping by!! 🙂
Does the stuffing get mushy since you put it on the casserole at the beginning? Would it be better to wait and add the stuffing topping after you take the foil off and then cook for the remaining 10 – 15 minutes?
Hey, Holly! No, I haven’t found that the stuffing gets mushy at all. You can certainly wait to add it at the end, but I don’t think it’s necessary. Enjoy!
It’s not really a “dump and bake”. You have to use 2-3 bowls, and it took me about 15 minutes to get everything together.
we love this! making for the second time in 2 weeks. thanks for a great recipe!
Thanks for letting me know, Tilley! I’m so glad that you enjoy it!
I would just suggest, if you prefer less dishes to clean up, mix up the wet ingredients in the greased casserole dish, then just add in the other ingredients after everything is well combined.
Something to think about!
Yes! Great tip, Valerie! 🙂
This recipe is similar to a broccoli cheese casserole that I have made for about 40 years, but with chicken added. I didn’t add the pasta, because I wanted to freeze half pre-cooking, but I did everything thing else according to your recipe. Rave review from my grandson and his friend. And believe me, they aren’t always easy to please. Thanks for the recipe. I will make this again and again
That’s awesome, Glenda! I’m so glad that the kids approved! Thank you for taking the time to let me know. 🙂
Has anyone tried this with French fried onions on top instead of stuffing? I am wondering of that would taste good!
Hi, Tams! I haven’t tried it, but I bet it would be good, too. The French fried onions have a tendency to burn quickly, so I would just add them to the top during the final 5-10 minutes. Let me know if you try it!
Very tasty and easy!
Thank you, Rachel!
I followed the directions exactly but came out very soupy.
I’m sorry to hear that, Rosemary. Was the pasta completely cooked through? It should absorb a lot of the liquid as it cooks so that you don’t end up with a soupy casserole at the end. That often doesn’t happen until the final few minutes, so I wonder if it just needed a little more time?
Just made this wonderful casserole today. I was surprised at how easy it was AND how delicious it turned out. I think the regular dry stuffing mix made it. Good job and thank you for sharing!
That’s great to hear, Margo. Thank you for taking the time to leave me a note!