This Chicken Broccoli Pasta Casserole is ultra-creamy, packed with tender chicken, perfectly cooked pasta, broccoli and loaded with plenty of cheddar cheese. It’s the ultimate comfort food that comes together with simple ingredients and minimal effort.
If you love cozy casseroles, try our Chicken Burrito Casserole, Cowboy Cornbread Casserole, or Chicken Cordon Bleu Casserole next!
😍Why You’ll Love It
We're all about easy, cheesy dinners, and this chicken and broccoli pasta casserole is a go-to in our kitchen. It’s rich, creamy, and perfect for busy weeknights when you need a satisfying meal without the hassle. It has all the classic flavors of a creamy pasta bake, plus a crunchy topping of crispy French fried onions that takes it to the next level.
- ✔ Family-friendly – It’s a meal the whole family will love!
- ✔ Super creamy – The sauce is rich and cheesy without being too heavy.
- ✔ Make-ahead friendly – Perfect for meal prep or freezing for later!
✅What You’ll Need
- Pasta – Fusilli or rigatoni work best because their shapes hold onto the creamy sauce. Penne or cavatappi are great substitutes. If you're looking for a gluten-free option, try chickpea or lentil-based pasta.
- Broccoli – If it isn’t available, use green beans.
- Olive oil – You can swap it for butter for a richer flavor.
- Condensed Cream of Mushroom Soup – The key to the ultra-creamy texture. If you can't find it, replace it with cream of chicken soup.
- Sour Cream & Milk – This combination helps to achieve a creamy consistency without being too heavy.
- Seasonings – If you don’t have Italian seasoning, make your own with a blend of oregano, basil, thyme, and rosemary.
- Cheese – A mix of sharp white cheddar and regular cheddar gives the best flavor and melt.
- Cooked Chicken – A great way to use up leftover rotisserie chicken. Need cooked chicken? Follow our easy guide on How to Boil Chicken Breasts for perfectly tender, juicy chicken every time! If you want a vegetarian option, swap it for sautéed mushrooms or tofu.
- French Fried Onions – The crispy, golden topping that adds crunch. If you don’t have them, crushed Ritz crackers, Panko breadcrumbs, or crispy bacon bits make a great alternative.
🔪How to Make Chicken Broccoli Pasta Casserole
This is a quick overview with step-by-step photos. Full instructions are in the recipe card below!
Cook the pasta & broccoli – Boil pasta in salted water until almost al dente. Add broccoli in the last 2 minutes. Drain and set aside.
Make the sauce – Heat olive oil, then stir in cream of mushroom soup, sour cream, milk, and seasonings.
Add cheese – Stir in sharp white cheddar until melted.
Combine – Add cooked chicken, pasta, and broccoli, mixing until coated in the sauce.
Bake – Transfer to a greased casserole dish, top with regular cheddar, cover with foil, and bake for 15 minutes.
Crisp it up – Remove foil, add French fried onions, and bake uncovered for 8 minutes.
✨Substitutions and Variations
- Swap the protein – This recipe works great with turkey, ham, or even bacon!
- Make it vegetarian – Skip the chicken and add mushrooms or roasted red peppers.
- Add heat – Stir in a dash of cayenne pepper or red pepper flakes for a little kick!
🍽️What to Serve with Chicken Broccoli Pasta
This chicken casserole with pasta and broccoli is a complete meal on its own, but we love pairing it with:
- A simple Caesar Salad or Garlic Bread for an easy side.
- A bowl of tomato soup for an extra cozy dinner.
🗄️Leftovers and Storage
This casserole stores beautifully and makes for great leftovers!
- Refrigerate – Store in an airtight container for up to 3 days.
- Reheat – Warm in the oven at 350°F or microwave in short intervals, stirring between each.
- Freeze – Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
More Cozy Casseroles to Try
- Tater Tot Casserole
- Easy Taco Casserole Recipe
- Chicken Tater Tot Casserole
- Parmesan Chicken Casserole
If you try this chicken cheese and broccoli casserole, let us know in the comments below! We’d love to hear how it turned out. 😊
Chicken Broccoli Pasta Casserole
Ingredients
- 3 cups dry Fusilli or Rigatoni
- 2 cups broccoli florets
- 2 tablespoons olive oil
- 10.5 oz. condensed cream of mushroom soup
- 1 cup sour cream
- ½ cup milk
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 cups sharp white cheddar cheese shredded
- 2 ½ cups diced cooked chicken about 2 small chicken breasts
- 1 cup regular cheddar shredded
- 1 cup French fried onions
Equipment
- 1 Casserole dish (2.5 quarts)
Instructions
- Preheat the oven to 375°F (190°C) °F.
- Cook 3 cups dry Fusilli or Rigatoni in a large pot of salted boiling water according to package directions 1 to 2 minutes less than al dente, as it will continue cooking in the oven and absorb the creamy sauce. Add 2 cups broccoli florets to the pot during the last 2 minutes of cooking. Drain the pasta and broccoli, then set aside.
- Prepare the sauce: In the same pot, heat 2 tablespoons olive oil over medium heat. Add 10.5 oz. condensed cream of mushroom soup, 1 cup sour cream, ½ cup milk, 1 ½ teaspoons Italian seasoning, 1 teaspoon garlic powder, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until well combined.
- Add 2 cups sharp white cheddar cheese to the sauce and stir until melted.
- Fold in 2 ½ cups diced cooked chicken, drained pasta, and broccoli, mixing gently to coat everything in the sauce.
- Transfer the mixture to a lightly greased 2.5-quart casserole dish if needed.
- Top with 1 cup regular cheddar, cover with foil, and bake for 15 minutes.
- Remove the foil, sprinkle 1 cup French fried onions on top, and bake uncovered for 8 more minutes until crispy and golden.
Notes
Nutrition
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Jake says
This casserole was a total hit with my family! Super creamy, cheesy, and packed with flavor. I used rotisserie chicken to make it even easier, and it came together so quickly. Definitely adding this to our dinner rotation.
Tatiana says
Jake, that’s awesome to hear! Rotisserie chicken is such a great shortcut, and I love that your family enjoyed it. Thanks for sharing!