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Square overhead shot of a dish of chicken broccoli pasta casserole.
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5 from 7 votes

Chicken Broccoli Pasta Casserole

Creamy chicken broccoli pasta casserole with a crispy buttered stuffing topping. Everything bakes together in one dish for an easy, cheesy weeknight dinner.
Course Dinner
Cuisine American
Keyword cheesy chicken broccoli pasta casserole, chicken broccoli pasta bake, chicken broccoli pasta casserole, healthy chicken broccoli pasta bake
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 503kcal
Author Blair Lonergan

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.
    Stirring together the chicken broccoli cheese and pasta in a bowl.
  • In a separate bowl, whisk together the cream of chicken soup, cream of celery soup, chicken broth, and garlic powder until smooth.
    Whisking together the sauce ingredients in a mixing bowl.
  • Pour the sauce over the chicken mixture and stir to combine. Season with salt and pepper.
    Stirring together the filling ingredients in a mixing bowl.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
    Ingredients for a chicken broccoli pasta casserole in a white dish before baking.
  • In a small bowl, toss the dry stuffing mix with the melted butter.
    Stirring together the stuffing mix topping with melted butter.
  • Sprinkle the topping evenly over the casserole.
    Adding the topping to a chicken broccoli pasta bake.
  • 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.
    Horizontal overhead image of a serving spoon in a white dish full of chicken broccoli pasta casserole.
  • Let rest for 5 minutes before serving.
    Horizontal overhead shot of a cheesy chicken broccoli casserole on a white table.

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

Serving: 1/8 of the casserole | Calories: 503kcal | Carbohydrates: 69g | Protein: 27g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 1727mg | Potassium: 957mg | Fiber: 4g | Sugar: 9g | Vitamin A: 723IU | Vitamin C: 39mg | Calcium: 217mg | Iron: 3mg