Easy Chicken Pasta Casserole: With Broccoli & Cheddar Cheese
Some dinners just work. Not because they’re fancy or because you did everything just right, but because it all just works. This chicken pasta casserole is one of those dinners. All it takes is 45 minutes, a baking dish, and a meal the whole family will eat.
I’ve cooked variations of this recipe countless times. Too much sauce once. Mushy pasta another time. Chicken that was like eating cardboard in cream soup. This is the end result of discovering where the small errors are made and how to avoid them.
What’s Different about this Easy Chicken Pasta Casserole
There are three common issues with most casserole recipes. The pasta is overcooked before it goes in the oven. Because the vegetables weren’t drained, the sauce is runny. And it’s bland because the seasoning was done at the end.
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👉 Download Free EbookThis recipe gets it right. The pasta is cooked a little less than al dente so it turns out al dente in the oven. The broccoli is drained to avoid excess moisture. The cheese is divided, some in the mix and some on top, so you get the creamy goodness all through and the crunchy top that makes people go back for more.
It’s good reheated, which is more important than you think. If your casserole breaks apart the next day, it’s not a great weeknight dinner. This one doesn’t break up in the fridge, and it tastes as good the next day.
Ingredients
Two cups of cooked chicken, cubed or shredded; eight ounces of pasta, penne, rotini, or shells; two cups of broccoli florets; one can of chicken soup; one cup of sour cream or Greek yogurt; one and a half cups of shredded cheddar cheese; two minced garlic cloves; one teaspoon each of onion powder, salt, and black pepper; two tablespoons of parmesan cheese and one tablespoon olive oil
How to Make It
1. Cook the Chicken: If starting with raw chicken, cut into equal-sized pieces for even cooking. In a skillet over medium heat, heat oil, season, and cook for 6-8 minutes until the chicken’s internal temperature is 165°F.
2. Optional: Use Pre-Cooked Chicken: For a shortcut, use pre-cooked chicken. Air fryer chicken breast, leftover pan-fried chicken breast, or rotisserie chicken are good options. Shred or cut into small pieces.
3. To prepare the pasta, bring a large pot of salted water to a boil. Cook until the pasta is just shy of al dente, about 1 minute. It should be slightly undercooked. Drain and set aside.
4. Blanch the Broccoli: Cook the broccoli for 2 minutes until it is cooked through but still green. Be sure to drain well so the sauce doesn’t get watery.
5. Prepare the Filling: In a large mixing bowl, stir together the cooked chicken, pasta, broccoli, cream of chicken soup, sour cream, garlic, onion powder, half of the cheddar cheese, salt, and pepper. Mix well to combine.
6. Prepare the Baking Dish: Pour the mixture into a greased baking dish. Top with the leftover cheddar cheese and then the parmesan cheese.
7. Bake: Cook for 20 minutes at 375°F or until the edges are bubbling and the top is golden brown.
8. Cool and Serve: Allow the casserole to cool for 5 minutes before serving. This causes it to firm up and become easier to cut.
Food Safety Notes
There are some rules concerning chickens, which are pretty hard to negotiate. The temperature inside must be 165 degrees Fahrenheit. The surfaces and chopping boards are cleaned after handling the raw meat. There is no point in rinsing the meat in the sink because it doesn’t add to safety but contaminates everything around it. Leftovers should be refrigerated within two hours after preparation. While reheating, ensure that it is truly hot inside.
The USDA food danger zone guide explains why the temperature range between 40°F and 140°F is where bacterial growth happens fastest, which is worth understanding if you do a lot of meal prep or batch cooking.
For serving this at a gathering or buffet-style meal, the FDA safe serving guidelines cover the timing and temperature details.
Variations can be for chicken casserole
Chicken and broccoli pasta casserole: add more broccoli and pull back slightly on the cheese. It feels lighter and is still satisfying.
For creamy chicken pasta bake, stir 4 ounces of softened cream cheese into the sauce mixture before baking it. The texture gets noticeably thicker and richer. This is the version people tend to ask for the recipe after.
Leftover chicken pasta casserole, built for this exact situation. Weekend roast chicken, rotisserie leftovers, whatever’s been sitting in the fridge since Tuesday. This recipe is practically designed around using cooked protein before it goes to waste.
For a one-pan chicken pasta bake, use an oven-safe skillet, build the whole thing in there, top with cheese, and transfer directly to the oven. One pan total. On the nights when dishes are the real obstacle to cooking, this version removes that barrier entirely.
What to Serve With It
A simple green salad with something acidic cuts through the richness well, like lemon vinaigrette or a splash of red wine vinegar, something that provides contrast. Garlic bread on the side is never wrong. Roasted vegetables if you want the meal to feel more balanced.
Questions People Usually Ask
Can pasta be used in chicken casserole? Yes; simply cook it as per the instructions on the packaging. The pasta will cook completely in the oven.
What are the five parts of a casserole? These include protein, starch, sauce, vegetables, and topping. Our recipe has covered all five.
How many minutes should I heat the chicken pasta bake in the oven? About twenty minutes at 350 degrees Fahrenheit. To keep it moist and warm evenly, cover it with foil for the first fifteen minutes.
Why is this chicken casserole known as a million-dollar meal? It mainly applies to the one with cream cheese, which tastes much better than what it sounds.
More chicken recipes by other methods
- Discover crunchy homemade chicken fries with a beautifully golden finish.
- Try Korean-style fried chicken made with a double-fried crispy coating.
- Make juicy bone-in chicken thighs in the air fryer with extra crispy skin.
- Cook flavorful chicken drumsticks in the air fryer, crisp outside and tender inside.
The end of the recipe
Recipes that survive do not usually belong to the fancy type. Instead, they are consistent, reliable, and simple enough to create without giving them much thought. This simple chicken pasta casserole recipe is like that.
Easy Chicken Pasta Casserole: With Broccoli & Cheddar Cheese
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a baking dish.
- If using raw chicken, cut into small equal pieces. Heat olive oil in a skillet and cook chicken for 6–8 minutes until fully cooked to 165°F.
- Bring salted water to a boil and cook pasta until 1 minute before al dente. Drain and set aside.
- Boil broccoli for 2 minutes until slightly tender. Drain well.
- In a large bowl, mix chicken, pasta, broccoli, cream of chicken soup, sour cream, garlic, onion powder, half the cheddar cheese, salt, and pepper.
- Transfer mixture to prepared baking dish. Top with remaining cheddar cheese and parmesan cheese.
- Bake for 20 minutes until bubbly and golden on top.
- Rest for 5 minutes before serving.
Notes
- Rotisserie chicken works great for a faster version.
- Do not overcook pasta before baking.
- Drain broccoli well to avoid watery casserole.
- Store leftovers in fridge for up to 3 days
