Dump-and-Bake Chicken & Broccoli Casserole

5 from 3 votes

You don’t even have to boil the pasta or pre-cook the chicken for this easy chicken & broccoli casserole with noodles!

Course Dinner

Cuisine American

Keyword chicken and broccoli casserole, chicken broccoli casserole, chicken broccoli noodle casserole

Prep Time 5

Cook Time 50

Total Time 55

Servings people

Calories 424kcal

Author Blair Lonergan

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

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.
Transfer mixture to prepared baking dish. Cover tightly with foil and bake for 45 minutes.
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.
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.

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.

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.

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.

Garnish the finished dish with fresh herbs (such as parsley or fresh thyme) for an added layer of flavor.