Dump-and-Bake Chicken Broccoli Casserole
This Dump-and-Bake Chicken Broccoli Casserole with noodles and stuffing is an entire dinner that cooks in one dish!
Servings 6 - 8 people
- 1 lb. boneless skinless chicken breast or tenderloins, diced into bite-sized pieces
- 1 (12.6 ounce) package frozen baby broccoli florets (about 5 cups total)
- 1 cup uncooked elbow macaroni
- 1 cup grated cheddar cheese
- 1 (10.5 ounce) can condensed cream of chicken soup (NOT diluted)
- 1 (10.5 ounce) 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
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.
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.
Transfer to the prepared baking dish.
In a small bowl, toss dry stuffing mix with melted butter. Sprinkle over top of the casserole.
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.
- We're using the stuffing mix as a crunchy topping for the casserole. You do NOT prepare the stuffing according to the package instructions, so the topping will not be a typical moist stuffing. Instead, it's more like a crispy, flavorful breadcrumb topping.
- 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.
- You do NOT need to thaw the broccoli before it goes into the dish.
- 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.
- Don't like the idea of using raw chicken in this dish? Cooked chicken works fine, too! Try using leftovers from another meal or a rotisserie chicken that you pick up from the deli.
- 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 with any flavor/brand stuffing mix that you prefer.
Serving: 1/6 of the casserole | Calories: 424kcal | Carbohydrates: 40.6g | Protein: 30.2g | Fat: 14.1g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.6g | Cholesterol: 82.7mg | Sodium: 1565.3mg | Potassium: 340.8mg | Fiber: 4.5g | Sugar: 4.1g