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Top‑down view of a serving plate with creamy chicken, broccoli, and pasta casserole mixed with melted cheese. Final Serving – Chicken Broccoli Casserole
Tarek Rakhiess

Easy Chicken Pasta Casserole: With Broccoli & Cheddar Cheese

Creamy, cheesy, and perfect for busy nights, this easy chicken pasta casserole with broccoli and cheddar cheese is a family-friendly comfort meal ready in about 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: casserole, dinner, Main Course
Cuisine: American, comfort food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked chicken, shredded or cubed
  • 8 oz pasta (penne, rotini, or shells)
  • 2 cups broccoli florets
  • 1 can cream of chicken soup
  • 1 cup sour cream or Greek yogurt
  • 1 1/2 cups shredded cheddar cheese
  • 2 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp parmesan cheese
  • 1 tbsp olive oil

Equipment

  • Large pot
  • Colander
  • Large skillet
  • Mixing bowl
  • Wooden spoon
  • 9x13 baking dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. 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.
  3. Bring salted water to a boil and cook pasta until 1 minute before al dente. Drain and set aside.
  4. Boil broccoli for 2 minutes until slightly tender. Drain well.
  5. In a large bowl, mix chicken, pasta, broccoli, cream of chicken soup, sour cream, garlic, onion powder, half the cheddar cheese, salt, and pepper.
  6. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese and parmesan cheese.
  7. Bake for 20 minutes until bubbly and golden on top.
  8. 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