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This dump-and-bake chicken broccoli pasta casserole with stuffing on top is an entire easy dinner that bakes in one dish — no prep required. Even the noodles and the chicken cook together in the same casserole dish, making this recipe the answer to your busy weeknight prayers!

Two bowls of chicken broccoli pasta bake topped with a crispy stuffing, served with silver folds on a dark wooden tabletop.

If you’ve hung around this blog for more than a few minutes, then you know that I’m a big fan of dump-and-bake meals that I can stir together and pop in the oven without much effort. This creamy cheesy chicken broccoli noodle casserole with stuffing is no exception! It’s made with pasta instead of rice for a delicious twist on a classic dish.

Why you’ll love this cheesy chicken and broccoli pasta casserole:

  • Quick & Easy: you can toss everything together in less than 15 minutes, toss it in the oven, and have a dinner the whole family will enjoy on the table in under an hour.
  • Delicious Dinner: tender chicken and pasta are cooked in a creamy sauce with healthy broccoli and seasonings. It’s a healthy dinner that you can even easily customize to your family’s tastes. 
  • Classic & Comforting: if you love a traditional chicken noodle casserole, you’ll love this recipe! It’s classic comfort food without the hassle of extensive prep time. It’s easy to make ahead, freeze for leftovers, and have ready on hand as a freezer-friendly meal.
A wooden spoon scoops a spoonful of cheesy chicken and broccoli casserole from a white ceramic casserole dish.

Ingredients for Chicken Broccoli Pasta Casserole

You’re going to love how quickly this Campbell’s chicken and broccoli pasta casserole comes together. Just stir everything in a bowl, add stuffing for a crispy crumb topping, and it’s ready for the oven. As I said, this recipe will be your new weeknight best friend! Below is a list of ingredients you’ll need. Make sure to check out the recipe card at the end of the post for complete ingredient measurements. 

  • Chicken Breasts: the main ingredient in this chicken pasta bake. You’ll need raw chicken breast cut up into cubes.
  • Frozen Baby Broccoli Floretsjust as convenient and nutritious as fresh broccoli. You can use fresh broccoli florets if that’s what you have on hand.
  • Elbow Macaroni Pasta: my preferred shape of pasta for this creamy chicken broccoli pasta bake. Most short pasta shapes will work — shells, macaroni, rotini, fusilli, penne, or rigatoni.
  • Cheddar Cheese: shredded cheese mixes with cream soups to create a perfectly cheesy sauce. Mild, sharp, or white cheddar can all be used.
  • Condensed Cream of Chicken and Cream of Celery Soups: the base of the creamy sauce. I use Campbell’s fat-free variety, but anything similar will work.
  • Chicken Broth: adds liquid to cook the pasta while baking.
  • Garlic Powder, Salt, and Black Pepper: seasonings for the casserole to enhance the flavors.
  • Dry Stuffing Mix: a crunchy topping for the casserole. Use your favorite boxed brand.
  • Butter: for the stuffing mix, adds richness and flavor. 

How to Make Cheesy Chicken Broccoli Pasta Casserole

You only need about 10 minutes to toss everything together for this easy chicken and pasta casserole! Below is a quick overview of how to make broccoli cheddar chicken casserole. You’ll find the complete directions in the printable recipe card below.

  • Combine the uncooked chicken, frozen broccoli, uncooked pasta, and grated cheese in a large bowl.
  • Whisk together the soups, broth, and garlic powder in a separate bowl.
  • Pour the wet ingredients into the chicken mixture and stir to combine.
  • Transfer the ingredients to a 3-quart baking dish.
  • Prepare the crumb topping by stirring together the dry stuffing and the melted butter. Sprinkle over top of the casserole.
  • Bake the casserole in a 400-degree F oven, covered, for 30 minutes. 
  • Remove the aluminum foil and continue baking for about 10 more minutes, or until the pasta is tender, the chicken is cooked through, and the topping is crispy and browned.
All of the dry ingredients for chicken broccoli pasta casserole in a large mixing bowl - shredded cheddar cheese, dry macaroni pasta, broccoli and cubed raw chicken.

What other vegetables can I add to this creamy chicken broccoli pasta casserole? 

You certainly can add additional vegetables to this casserole! Broccoli pairs well with onions, celery, mushrooms, green beans, diced carrots, or diced bell peppers. 

What’s the best kind of pasta to use in a broccoli chicken pasta bake? 

For this casserole, short pasta shapes work best — they don’t take up too much room and cook perfectly to al dente without having to be pre-cooked. Small shells, rotini, short penne, or rigatoni would all work. Anything that will hang on to little pockets of sauce is perfect for a creamy casserole like this one! You could also use whole wheat pasta, protein pasta, or gluten-free pasta — any kind of dried pasta you usually use will work. I don’t recommend using cooked pasta — it would likely overcook while baking. Using dried pasta ensures this is truly a dump-and-bake dinner!

All of the uncooked ingredients for cheesy chicken broccoli pasta casserole -- a creamy soup mix, cubed chicken, broccoli, and cheese - poured into a white and blue casserole dish.

Can I use pre-cooked chicken?

Yes, if you don’t like the idea of using raw chicken, cooked chicken works fine too! Try using leftover chicken from another meal or a rotisserie chicken that you pick up from the deli. 

Preparing the Stuffing Mix

The stuffing mix is used as a crunchy topping for the casserole. You do NOT prepare the stuffing according to package directions, so the topping will not be a typical moist stuffing. Instead, it’s more like a crispy, flavorful breadcrumb topping. I have a similar chicken broccoli casserole recipe with stuffing instead of pasta if you want prepared, soft stuffing mixed into the casserole. 

A bowl of Pepperidge Farm herb seasoned dry stuffing mix sits next to the empty bag on a wooden tabletop.

Can cheesy chicken broccoli pasta casserole be frozen?

The leftover casserole will keep in the refrigerator for 3-4 days in an airtight container. You can freeze the casserole before or after baking; however, I find that the texture of the noodles is mushy when thawed. Just be aware that it won’t be quite as good if you choose to go this route. The casserole will keep in the freezer for up to 3 months.

An overhead shot of a large casserole dish filled with chicken broccoli pasta casserole. Half of the dish if empty, with a wooden serving spoon scooping a spoonful for serving.

What to Serve with Cheesy Chicken Broccoli Noodle Casserole

This is a perfect one-dish meal, which includes protein, carbs, and veggies, so you really don’t need anything more on the side. If you’d like to add something more to the table, try serving the chicken broccoli pasta casserole with any of the following sides:

Two bowls filled with cheesy broccoli and chicken casserole, topped with stuffing. Bunches of fresh parsley surround the bowls.

Cook’s Tips and Recipe Variations:

  • You do NOT need to thaw the broccoli before it goes into the dish.
  • Don’t want to use stuffing mix on top? You can substitute with crushed Corn Flakes cereal that you toss with butter or with plain breadcrumbs. I just love the flavor and texture of the stuffing.
  • Use any chicken that you prefer. I find it’s easiest to cut up the chicken tenderloins, but boneless, skinless chicken thighs or regular chicken breasts also work.
  • I prefer to use cheese that I grate by hand (rather than the packaged pre-shredded cheese) because it melts smoother into the casserole.
  • Swap out the soups for other flavors. You can use two cans of cream of chicken soup, two cans of cream of celery soup, a can of cream of mushroom soup, etc. Whatever you like best!
  • Yes, you can use canned chicken for this casserole! To do so, substitute about 2 small cans of chicken for the 1 lb. of raw chicken. The rest of the cooking instructions remain the same.
  • I use Pepperidge Farm Herb Seasoned stuffing mix, but you can substitute it with any flavor/brand stuffing mix that you prefer.
An overhead shot of two bowls and a casserole dish of chicken, broccoli, and pasta casserole served on a wooden dining table.

More Chicken Broccoli Recipes

Front shot of two bowls of Chicken Broccoli Casserole with stuffing and noodles

Dump-and-Bake Chicken Broccoli Casserole

4.50 from 6 votes
Prep: 10 minutes
Cook: 40 minutes
Resting Time 5 minutes
Total: 55 minutes
Servings 8 servings
Calories 424 kcal
This dump-and-bake chicken and broccoli casserole is the easiest dinner casserole. Tender pasta cooked in a creamy sauce with chicken, broccoli, and a crunchy stuffing topping.

Ingredients
  

  • 1 lb. boneless skinless chicken breast or tenderloins, diced into bite-sized pieces
  • 1 package package frozen baby broccoli florets (about 5 cups total)
  • 1 cup uncooked elbow macaroni
  • 1 cup grated cheddar cheese
  • 1 10.5 oz. can condensed cream of chicken soup (NOT diluted)
  • 1 10.5 oz. can condensed cream of celery soup (NOT diluted)
  • 1 ½ cups chicken broth
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste (I use 1 teaspoon kosher salt and ¼ teaspoon pepper)
  • 2 cups dry stuffing mix (I used Pepperidge Farm Herb Seasoned stuffing mix)
  • 2 tablespoons butter, melted

Instructions

  • Preheat oven to 400 degrees F. Spray a 3-quart baking dish with cooking spray and set aside.
  • In a large bowl, combine uncooked chicken, frozen broccoli, uncooked macaroni and cheese.
    1 lb. boneless skinless chicken breast or tenderloins, diced into bite-sized pieces, 1 package package frozen baby broccoli florets (about 5 cups total), 1 cup uncooked elbow macaroni, 1 cup grated cheddar cheese
  • In a separate bowl, whisk together soups, broth, and garlic powder. Pour wet ingredients into the chicken mixture and stir to combine. Season with salt and pepper, to taste.
    1 10.5 oz. can condensed cream of chicken soup (NOT diluted), 1 10.5 oz. can condensed cream of celery soup (NOT diluted), 1 ½ cups chicken broth, ½ teaspoon garlic powder, Salt and pepper, to taste
  • Transfer to the prepared baking dish.
  • In a small bowl, toss dry stuffing mix with melted butter. Sprinkle over top of the casserole.
    2 cups dry stuffing mix, 2 tablespoons butter, melted
  • Cover and bake for 30 minutes. Remove cover and continue baking for 10-15 more minutes, or until pasta is tender, chicken is cooked through, and topping is browned. Let stand for 5 minutes before serving.

Notes

  • You do NOT need to thaw the broccoli before it goes into the dish.
  • Don’t want to use stuffing mix on top? You can substitute with crushed Corn Flakes cereal that you toss with butter or with plain breadcrumbs. I just love the flavor and texture of the stuffing.
  • Use any chicken that you prefer. I find it’s easiest to cut up the chicken tenderloins, but boneless, skinless chicken thighs or regular chicken breasts also work.
  • I prefer to use cheese that I grate by hand (rather than the packaged pre-shredded cheese) because it melts smoother into the casserole.
  • Swap out the soups for other flavors. You can use two cans of cream of chicken soup, two cans of cream of celery soup, a can of cream of mushroom soup, etc. Whatever you like best!
  • Yes, you can use canned chicken for this casserole! To do so, substitute about 2 small cans of chicken for the 1 lb. of raw chicken. The rest of the cooking instructions remain the same.
  • I use Pepperidge Farm Herb Seasoned stuffing mix, but you can substitute it with any flavor/brand stuffing mix that you prefer.

Nutrition

Serving: 1/6 of the casseroleCalories: 424kcalCarbohydrates: 40.6gProtein: 30.2gFat: 14.1gSaturated Fat: 7.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 1.6gCholesterol: 82.7mgSodium: 1565.3mgPotassium: 340.8mgFiber: 4.5gSugar: 4.1g
Keyword: chicken broccoli casserole, chicken broccoli casserole no rice, chicken broccoli casserole with stuffing
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in December, 2014. It was updated in March, 2020.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Dan from Platter Talk says:

    Perfect comfort food for a cold winter day; thanks for sharing this one!!

    1. Blair says:

      Thanks for stopping by, Dan!

  2. Joanne/WineLady Cooks says:

    I love 1-Dish/Pot recipes and I love the combination of broccoli, chicken and cheese, the kids will dig right in.

    1. Blair says:

      Thanks, Joanne! It’s definitely a classic combination of ingredients…made EASY! 🙂

      1. Debbie says:

        If using fresh broccoli, do I need to cook before hand?

        1. Blair Lonergan says:

          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!

    2. Blair says:

      Joanne, it’s definitely a kid pleaser! And I think it’s pretty darn good, too! 🙂

  3. Tondra Denise says:

    Oh yes! I will be trying this!!

    1. Blair says:

      Enjoy!!

  4. Diane says:

    5 stars
    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.

    1. Blair says:

      Glad that it worked for you, Diane! Thanks so much for giving it a try and for stopping by!! 🙂

  5. Holly says:

    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?

    1. Blair says:

      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!

  6. Britt says:

    3 stars
    I tweaked the recipe a bit by adding poultry seasoning, doubling garlic powder and adding ground mustard to the cream mixture. I also chopped a small white onion and added that to the chicken/broccoli/cheese mixture. I followed cooking directions exactly and, unfortunately, there were pieces of uncooked chicken. Next time I’ll NOT add the topping, cook at 400 for 25 minutes, stir/redistribute and cook another 25 minutes, THEN add topping and cook uncovered for 15 minutes. There were entire pink and jelly like pieces which turned my husband off. He refused to eat anymore. Otherwise it smelled fantastic and leftovers (cooked for longer) were great.

  7. Deb says:

    4 stars
    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.

  8. Tilley says:

    5 stars
    we love this! making for the second time in 2 weeks. thanks for a great recipe!

    1. Blair says:

      Thanks for letting me know, Tilley! I’m so glad that you enjoy it!

  9. Valerie Jones says:

    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!

    1. Blair says:

      Yes! Great tip, Valerie! 🙂

  10. Glenda says:

    5 stars
    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

    1. Blair Lonergan says:

      That’s awesome, Glenda! I’m so glad that the kids approved! Thank you for taking the time to let me know. 🙂

  11. Tams says:

    Has anyone tried this with French fried onions on top instead of stuffing? I am wondering of that would taste good!

    1. Blair Lonergan says:

      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!

  12. Rachel Hodge says:

    Very tasty and easy!

    1. The Seasoned Mom says:

      Thank you, Rachel!