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Chicken Broccoli Pasta Casserole

A cozy and forgiving chicken broccoli pasta casserole perfect for chaotic nights. Simple and satisfying, it's sure to please the whole family with its cheesy, creamy goodness.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked pasta Penne or rotini are recommended.
  • 2 cups broccoli florets Can use frozen broccoli.
  • 2 cups shredded cheese Cheddar is a favorite, but feel free to mix types.
  • 1 can cream of chicken soup Or use a homemade quick white sauce.
  • 2 cups cooked chicken Shredded rotisserie chicken works well.
Topping Ingredients
  • 1 cup crumbled crackers or panko Optional for crunch.

Method
 

Preparation
  1. Boil your favorite pasta in a large pot.
  2. Steam broccoli florets until tender, about the last few minutes of cooking the pasta, or add them directly to the boiling pasta.
Mixing
  1. In a big bowl, combine cooked pasta, broccoli, shredded chicken, and cream of chicken soup.
  2. Mix in plenty of shredded cheese and combine thoroughly.
Baking
  1. Pour the mixture into a casserole dish.
  2. Top with additional cheese and crushed crackers or panko.
  3. Bake at 375°F (190°C) for about 20 minutes or until bubbly and golden brown.

Notes

Leftovers can be refrigerated for up to three days. Reheat individual portions in the microwave or the whole dish in the oven at 325°F (165°C) to warm through. Can be frozen uncooked; thaw overnight in the fridge before baking.