Dump-and-Bake Chicken Broccoli Casserole

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

4.50 from 6 votes

Dump-and-Bake Chicken Broccoli Casserole

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.

Course Dinner

Cuisine American

Keyword chicken broccoli casserole, chicken broccoli casserole no rice, chicken broccoli casserole with stuffing

Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings servings

Calories 424kcal

Author Blair Lonergan

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.

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