Easy Chicken and Broccoli Casserole

Hello and Welcome to Djalali Cooks! Today I have an Easy Chicken and Broccoli Casserole to bring us gently into 2022. This casserole is super rich; but if you want something a little less rich you can omit the cream soups and make it a chicken and broccoli pasta bake. Or you can swap the cream of chicken and cream of onion soups for cream of broccoli, or cream of celery. Go with whatever you like, this is an easily customizable casserole! Let’s get to it.

Ingredients and Prep

We have 3 cups of dried pasta; I went with Cavatappi – which are like macaroni twists; 2 cups of store-bought rotisserie chicken; 2 cups of grated sharp white cheddar; 1-pound of broccoli, cut into florets; 3 scallions, sliced; 1 10.5-ounce can of cream of chicken soup and 1 can of cream of onion soup; 1/2 cup sour cream, 1/2 teaspoon each of garlic powder, Kosher salt and black pepper. Preheat the oven to 375 degrees and place an oven rack in the center position.

Get a pot with 4-quarts of water boiling for the pasta. While the water is heating, you can prep the cheese, slice the scallions and prep the chicken.

Once the water is boiling add 1 tablespoon of Diamond Kosher salt. Then add the pasta. Stir occasionally and let the pasta boil for 5 minutes. Then add the broccoli florets to the boiling pasta. Cook for another 2 minutes then drain in a colander.

Easy Chicken and Broccoli Casserole Assembly

From the colander, transfer the broccoli and pasta to a 9×13-inch casserole dish. Then add the two cans of creamy soup to the casserole.

Add the chicken on top and season the chicken with the Kosher salt, garlic powder and black pepper.

Add the sliced scallions and one cup of the grated cheddar cheese.

And now give this whole thing a good mix. Fold all the ingredients into the pasta and broccoli, working your silicone spatula down and through the pasta and broccoli and then back up again to fully mix the creamy soups and chicken through the pasta and broccoli.

Once the casserole is fully mixed, top with the second cup of grated cheddar cheese. Cover and bake the casserole for 25-30 minutes. Remove the cover and bake for an additional 5-10 minutes, until the cheese and exposed pasta begins to get toasty.

Remove the Easy Chicken and Broccoli Casserole from the oven and let sit for about 5 minutes, then serve!

As I mentioned at the top, this casserole is rich, rich, rich! If you want to omit the creamy soups, exchange them for 8-ounces of cubed, softened cream cheese. This will give your casserole smooth creaminess without it being super-rich. No matter how you decide to go, each bite of this chicken, pasta and broccoli casserole is a little bite of comfort cloaked in a robe of cheddar cheese. So good!

Thank you all so much for stopping by today. If you’re in the mood for more comforting pasta bakes, try my Spanakopita Pasta Bake, or go Italian with a Tortellini Pasta Bake. Take care and be well, everyone! xo Kelly

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Easy Chicken and Broccoli Casserole

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Dinner, Main Course, Casserole – American

By Kelly Djalali – Serves: 4-6

Prep Time: 15 Minutes – Cooking Time: 25-35 Minutes – Total Time: ~50 Minutes

Each bite of this Easy Chicken and Broccoli Casserole is a little bite of comfort cloaked in a robe of cheddar cheese. So good!

Ingredients

• 3 cups Dried Pasta like Cavatappi, or Macaroni
• 2 cups Store-bought Rotisserie Chicken
• 2 cups Grated Sharp Cheddar, divided
• 1 lb. Broccoli, cut into florets
• 3 Scallions, thinly sliced
• 1 10.5-ounce can Cream of Chicken Soup
• 1 10.5-ounce can Cream of Onion Soup
• 1/2 cup Sour Cream
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Kosher Salt
• 1/2 tsp. Black Pepper

Instructions

1

Preheat the oven to 375 degrees and place an oven rack in the center position.

2

Get a pot with 4-quarts of water boiling for the pasta.

3

Once the water is boiling add 1 tablespoon of Diamond Kosher salt. Then add the pasta. Stir occasionally and let the pasta boil for 5 minutes. Then add the broccoli florets to the boiling pasta. Cook for another 2 minutes then drain in a colander.

4

From the colander, transfer the broccoli and pasta to a 9x13-inch casserole dish. Then add the two cans of creamy soup to the casserole.

5

Add the chicken on top and season the chicken with the Kosher salt, garlic powder and black pepper.

6

Add the sliced scallions and one cup of the grated cheddar cheese.

7

And now give this whole thing a good mix. Fold all the ingredients into the pasta and broccoli, working your silicone spatula down and through the pasta and broccoli and then back up again to fully mix the creamy soups and chicken through the pasta and broccoli.

8

Once the casserole is fully mixed, top with the second cup of grated cheddar cheese.

9

Cover and bake the casserole for 25-30 minutes. Remove the cover and bake for an additional 5-10 minutes, until the cheese and exposed pasta begins to get toasty.