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You don’t even have to boil the pasta or pre-cook the chicken! For a healthy and easy dinner recipe with just 5 minutes of prep, you can’t beat a dump-and-bake chicken & broccoli casserole!

Close overhead shot of a blue and white bowl full of dump and bake chicken broccoli noodle casserole.

Dump-and-bake dinners certainly aren’t fancy, but they help us get a homemade meal on the table — even on our busiest nights. From dump-and-bake chicken parm casserole, to dump-and-bake meatball casserole, dump-and-bake chicken tzatziki with rice, or dump-and-bake ham, cheddar, and rice casserole, there’s a tasty option to please everyone at your table. This chicken broccoli casserole is just the latest in our lineup of weeknight winners!

Dump-and-Bake Chicken and Broccoli Casserole with Noodles

Instead of sauteing or boiling the chicken and vegetables, this version takes advantage of my favorite dump-and-bake method to eliminate tedious prep work. There’s no need to boil the pasta in advance or to pre-cook the chicken or veggies. Instead, all of the ingredients mingle, share seasonings, and simmer together in one big pan in the oven.

You get the familiar flavors of cream of mushroom and cream of chicken soup, herbs, chicken, broccoli, and noodles, along with onion powder, garlic powder, and sharp cheddar cheese on top. Pair it with a side salad and cornbread for a flavorful and hearty dinner that the whole family will love!

Overhead shot of a white baking dish full of chicken & broccoli casserole.

Ingredients for Chicken Broccoli Noodle Casserole

This is just a quick overview of the ingredients that you’ll need for a pan of broccoli chicken casserole. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Condensed cream of mushroom soup and condensed cream of chicken soup: I typically use the Campbell’s Healthy Request variety, but any similar option will work well. You can pick your favorite flavors of condensed soup to use here. For instance, swap out the cream of mushroom for cream of celery soup.
  • Milk: a little bit of liquid to thin the soup and make the creamy sauce.
  • Low-sodium chicken broth: or sub with water. This is extra liquid for the pasta to absorb as it cooks in the oven.
  • Thyme, kosher salt, garlic powder, onion powder, black pepper: for even more savory flavor.
  • Frozen baby broccoli florets: or sub with frozen broccoli cuts or even fresh broccoli florets.
  • Chicken: cut up raw, boneless, skinless chicken breast into bite-size pieces. The meat will cook in the oven along with the pasta. You can substitute with boneless skinless chicken thighs if you prefer the dark meat.
  • Penne pasta: this is the brand that I use, which has a suggested time of 11-12 minutes on the box. You can substitute with another short pasta shape, such as rigatoni, elbows, bowtie (farfalle), or rotini. You may need to increase or decrease the total baking time for your casserole if you choose a different pasta.
  • Sour cream: for a richer, creamier sauce. The acidic “tang” from the sour cream also adds nice depth of flavor. You can mix in an extra 1/4 cup of sour cream for an even richer sauce. Make sure that your sour cream is at room temperature.
  • Sharp cheddar cheese: a nice finishing touch on top of the casserole. Use just about any other cheese that you like, too. For instance, try shredded mozzarella cheese, Monterey Jack, Colby, or Pepper Jack.
Pan of chicken & broccoli casserole before baking.

How to Make Chicken & Broccoli Casserole

This creamy chicken and broccoli bake makes weeknight dinners quick and easy! I’ve included the detailed directions in the recipe card below, but here’s the quick version:

  • Whisk together the liquid ingredients and the seasoning.
  • Add the thawed broccoli, uncooked penne pasta, and uncooked chicken. This looks like a lot of liquid, but the pasta will absorb much of the sauce while the casserole bakes.
  • Transfer the mixture to a greased 9 x 13-inch baking dish; cover tightly with aluminum foil.
  • Bake the casserole, covered, in a 425°F oven for 45 minutes, until the pasta is almost tender.
  • Remove the foil and give everything a good stir in the dish.
  • Stir in the sour cream, and sprinkle the cheese on top.
  • Return the dish to the oven and bake, uncovered, for 5 more minutes, until the pasta is tender, the chicken is cooked through, and the cheese is melted.
  • Let the dish stand for about 5 minutes before serving.
Overhead shot of a white baking dish full of chicken broccoli casserole.

Serving Suggestions: What goes with chicken broccoli casserole?

This is basically an entire meal in one dish, thanks to the meat, noodles, and veggies. That said, if you’d like to round out the meal, the chicken broccoli casserole goes well with any of the following sides:

Close overhead image of a vintage serving spoon in a pan of chicken & broccoli casserole.

Preparation and Storage Tips

  • Make Ahead: You can assemble the casserole a few hours in advance, or even leave it covered in the refrigerator overnight before baking. The pasta will start to soften and absorb some of the liquid as it sits, so you may need to decrease the baking time slightly. You don’t want to overcook the casserole or you’ll end up with gummy, mushy pasta.
  • Storage: This casserole is best enjoyed immediately from the oven. Leftovers will  keep in an airtight container in the refrigerator for 3-4 days. The pasta will dry out a bit as it sits.
  • I do not recommend freezing this casserole because pasta has a tendency to get gummy and mushy when thawed.
Overhead image of chicken & broccoli casserole in a blue and white bowl on a green wooden table.

Recipe Variations

  • Don’t have penne pasta? Substitute with other similar short pasta shapes such as rotini, rigatoni, or elbows. Just pick a pasta that has a similar cooking time as the penne (about 11-12 minutes recommended on the package) — otherwise you’ll need to adjust the casserole’s baking time in the oven.
  • Have leftover cooked chicken (or rotisserie chicken) on hand? You can use cooked chicken in lieu of raw chicken, if you prefer. Stir the cooked chicken into the casserole at the same time as the sour cream towards the end of the cooking time.
  • Use any two cans of condensed soup that you like. For instance, substitute with organic condensed soups, homemade condensed soups, or with other flavors of condensed soup (such as a can of Cream of Celery soup and a can of cream of chicken soup). You can use two cans of cream of chicken soup in lieu of the can of cream of mushroom soup, too.
  • Add buttered Ritz crackers, buttered seasoned bread crumbs, or buttered panko breadcrumbs if you like a crunchy topping.
  • Swap out the chicken breast and use diced chicken thighs instead.
  • Season the sauce with additional herbs and spices that you enjoy. Good options include rosemary, basil, parsley, oregano, and chives. You can also jazz up the casserole with Italian seasoning, crushed red pepper flakes, and/or sundried tomatoes.
  • Use plain whole milk greek yogurt in lieu of the sour cream.
  • Add a splash of dry sherry to the sauce for even more flavor.
Square side shot of two bowls of chicken & broccoli casserole on a table.

Tips for the Best Chicken Broccoli Casserole Recipe

  • Make sure that the sour cream is at room temperature (not too cold) when you stir it into the dish. This will ensure that the sour cream blends smoothly into the sauce and doesn’t “break” or separate when it hits the hot casserole.
  • For a richer, creamier sauce, stir in an extra ¼ cup of sour cream.
  • I like to use frozen baby broccoli florets in this dish because they’re perfectly bite-sized, which means there’s no chopping necessary (I can just dump them right into the pan)! Thaw them first and they’ll soften nicely in the oven. If you prefer, you can use frozen broccoli cuts, or substitute with about 2-3 cups of fresh broccoli florets. If using the fresh broccoli, you don’t need to pre-cook it. It should be plenty soft by the time the pasta is done.
  • Dice the chicken into small, bite-size pieces before adding it to the dish. It will cook faster this way, and it will be easier to eat without cutting.
  • I find that it’s easiest to cut the chicken with sharp kitchen shears.
  • Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than a metal pan, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and the sauce should be thicker.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Garnish the finished dish with fresh herbs (such as parsley or fresh thyme) for an added layer of flavor.
Chicken broccoli casserole in blue and white bowls on a dinner table with fresh herbs nearby.

More Chicken and Broccoli Casserole Recipes to Try

Square overhead image of chicken & broccoli casserole in a blue and white bowl.

Dump-and-Bake Chicken & Broccoli Casserole

5 from 3 votes
Prep: 5 minutes
Cook: 50 minutes
Total: 55 minutes
Servings 8 people
Calories 424 kcal
You don’t even have to boil the pasta or pre-cook the chicken for this easy chicken & broccoli casserole with noodles!

Ingredients
  

  • 1 (10.5 ounce) can condensed cream of mushroom soup, (I used Campbell’s Healthy Request)
  • 1 (10.5 ounce) can condensed cream of chicken soup, (I used Campbell’s Healthy Request)
  • 1 cup milk
  • 3 cups low-sodium chicken broth or water
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves if available)
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 (12.6 ounce) package frozen baby broccoli florets, thawed (about 4 cups)
  • 1 lb. raw boneless, skinless chicken breasts, diced into bite-sized pieces
  • 1 (16 ounce) package uncooked penne pasta
  • ¼ cup sour cream, at room temperature
  • 1 cup grated sharp cheddar cheese
  • Optional garnish: chopped fresh parsley, thyme, or other herbs

Instructions

  • Preheat oven to 425°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray; set aside.
  • In a large bowl, whisk together condensed soups, milk, chicken broth or water, thyme, salt, garlic powder, onion powder, and pepper. Stir in thawed broccoli, raw chicken, and uncooked pasta.
    Process shot showing how to make chicken and broccoli casserole.
  • Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 45 minutes.
    Pan of chicken & broccoli casserole before baking.
  • Remove foil and give everything a stir in the dish. At this point, check to make sure that the pasta is al dente (tender, but with a firm bite). If it’s still too hard, cover again and return to the oven until the pasta is al dente.
  • Once the pasta is al dente, stir in the sour cream and then sprinkle the cheese over top.
    Sour cream and a bowl of grated cheddar cheese.
  • Return to the oven and bake, uncovered, for 5-10 more minutes, or until pasta is tender, chicken is cooked through, and cheese is melted.
    Overhead shot of a white baking dish full of chicken & broccoli casserole.

Notes

  • Make sure that the sour cream is at room temperature (not too cold) when you stir it into the dish. This will ensure that the sour cream blends smoothly into the sauce and doesn’t “break” or separate when it hits the hot casserole.
  • For a richer, creamier sauce, stir in an extra ¼ cup of sour cream.
  • I like to use frozen baby broccoli florets in this dish because they’re perfectly bite-sized, which means there’s no chopping necessary (I can just dump them right into the pan)! Thaw them first and they’ll soften nicely in the oven. If you prefer, you can use frozen broccoli cuts, or substitute with about 2-3 cups of fresh broccoli florets. If using the fresh broccoli, you don’t need to pre-cook it. It should be plenty soft by the time the pasta is done.
  • Dice the chicken into small, bite-size pieces before adding it to the dish. It will cook faster this way, and it will be easier to eat without cutting.
  • I find that it’s easiest to cut the chicken with sharp kitchen shears.
  • Total cooking time will vary depending on the type of pan that you use and on your individual oven. A glass or ceramic casserole dish will take longer than a metal pan, for instance. To know when your casserole is done, taste a bite of the pasta. The noodles should be tender and the sauce should be thicker.
  • Be careful not to overbake the casserole or the pasta will become mushy.
  • Garnish the finished dish with fresh herbs (such as parsley or fresh thyme) for an added layer of flavor.

Nutrition

Serving: 1/8 of the casseroleCalories: 424kcalCarbohydrates: 54gProtein: 26gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 60mgSodium: 734mgPotassium: 1004mgFiber: 4gSugar: 7gVitamin A: 667IUVitamin C: 41mgCalcium: 215mgIron: 1mg
Keyword: chicken and broccoli casserole, chicken broccoli casserole, chicken broccoli noodle casserole
Course: Dinner
Cuisine: American
Author: Blair Lonergan
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. Joanne says:

    5 stars
    We really enjoyed this recipe tonight. Since there are just two of us, I cut all the ingredients in half, only using one can of condensed soup. I used a glass 8 x 8 baking dish. It was the perfect size. I’ll be storing it covered in the original pan in the fridge for 2 days. I am looking for a recommendation on reheating it (oven or microwave). Thanks for a great recipe!

    1. Blair Lonergan says:

      Sounds perfect, Joanne! You can reheat individual portions covered in the microwave for 1-2 minutes on high. For the oven, cover the dish and bake at 350 degrees F just until warmed through — about 10-15 minutes. Keep a close eye on it as you reheat the leftovers, since overcooking it can make the casserole dry and the pasta mushy. Glad you enjoyed the meal!

  2. Teresa says:

    This turned out great! I used 1/2 c sour cream and extra cheese on top and cooked it with fresh broccolli (and more than the recipe called for). This dish was such a breeze to prepare, which I loved because it looked like it took longer. My 4 year old, picky 6 year old, husband, and elderly parents all enjoyed it. Thank you for sharing these fantastic recipes Blaire! I have been having success with all of the ones I have tried and my family is so happy 🙂

    1. Teresa again says:

      5 stars
      Darn. I forgot to leave the 5 stars I had intended on leaving. So here it is 🙂

      1. The Seasoned Mom says:

        We appreciate it!

    2. The Seasoned Mom says:

      Thank you, Teresa! We’re so glad you’re enjoying the recipes and that this one was such a hit!

  3. Jessica Hill says:

    5 stars
    This was so easy and so good. Everyone loved it. I was ready for it to be blah like most dump and bakes but this is one we can all look forward to

    1. The Seasoned Mom says:

      Thank you for giving it a chance, Jessica! We’re so glad you enjoyed it.