Description
This comforting Chicken Broccoli Pasta Casserole combines tender chicken, nutritious broccoli, and tender pasta baked in a creamy, cheesy sauce. Perfect for a family dinner, this one-dish meal balances ease and wholesome flavors, delivering a satisfying and hearty casserole with a crispy cheese topping.
Ingredients
Scale
Sauce and Seasonings
- 2 (10.5-oz) cans condensed cream of chicken soup
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Black pepper to taste
- 3 1/2 cups low-sodium chicken broth
Main Ingredients
- 1 (12.6-oz) bag frozen baby broccoli florets (thawed and drained)
- 1 pound boneless skinless chicken breast (diced into 1/2-inch pieces)
- 1 (16-oz) box uncooked short pasta
- 3/4 cup half-and-half
- 1 1/2 cups grated cheddar cheese (divided: 1/2 cup and 1 cup)
Instructions
- Prep: Preheat your oven to 425°F. Lightly grease a 9×13-inch baking dish with cooking spray. Prepare all your ingredients by thawing and draining broccoli, dicing chicken, and measuring out seasonings and liquids.
- Mix it up: In a large bowl, whisk together the condensed cream of chicken soup with dried parsley, thyme, onion powder, garlic powder, salt, and black pepper. Slowly pour in the low-sodium chicken broth while whisking until the mixture is smooth and well combined.
- Assemble: Stir the thawed broccoli florets, raw diced chicken, uncooked pasta, and 1/2 cup of the grated cheddar cheese into the soup mixture. Make sure the pasta is mostly submerged in the liquid to ensure even cooking.
- Cover & bake (Part 1): Transfer the mixture into the prepared baking dish and spread it evenly. Cover the dish tightly with aluminum foil to trap steam. Bake in the preheated oven for 40 to 50 minutes, checking around 40 minutes for the pasta to be almost tender.
- Stir & cheese (Part 2): Carefully remove the casserole from the oven and peel back the foil cautiously to avoid steam burns. Stir the casserole well to redistribute the sauce evenly. Stir in the half-and-half, then sprinkle the remaining 1 cup of grated cheddar cheese over the top of the casserole.
- Finish & serve: Return the casserole to the oven uncovered and bake for an additional 5 to 10 minutes until the cheese is melted, bubbly, and golden. Remove from the oven and allow it to rest on the counter for 5 minutes before serving to let the sauce thicken to a perfect creamy consistency.
Notes
- Using low-sodium chicken broth helps control the saltiness of the dish.
- Thaw and drain broccoli thoroughly to avoid watery sauce.
- Dicing the chicken into small, uniform pieces ensures even cooking with the pasta.
- Covering the dish tightly with foil traps steam for perfectly cooked pasta.
- Letting the casserole rest before serving thickens the sauce and improves texture.
- You can substitute half-and-half with heavy cream or evaporated milk as preferred.
