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A plate of creamy chicken broccoli pasta casserole topped with crispy fried onions, with a fork digging into the cheesy, golden-brown dish.
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5 from 3 votes

Chicken Broccoli Pasta Casserole

This Chicken Broccoli Pasta Casserole is creamy, cheesy, and packed with flavor. Made with tender chicken, pasta, and broccoli in a rich, savory sauce, it's an easy, comforting meal for any night!
Prep Time10 minutes
Cook Time30 minutes
Course: Chicken Casserole Recipes
Cuisine: American
Keyword: chicken broccoli pasta casserole, chicken casserole recipes
Servings: 6
Author: Tatiana

Equipment

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
  • 1/2 cup milk
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups sharp white cheddar cheese shredded
  • 2 1/2 cups diced cooked chicken about 2 small chicken breasts
  • 1 cup regular cheddar shredded
  • 1 cup French fried onions

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, 1/2 cup milk, 1 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until well combined.
  • Add 2 cups sharp white cheddar cheese to the sauce and stir until melted.
  • Fold in 2 1/2 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

Refrigerate: Keep in an airtight container for up to 3 days.
Reheat: Warm in a 350°F oven or microwave in short intervals, stirring in between.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Calories: 670kcal | Carbohydrates: 36g | Protein: 40g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 1165mg | Potassium: 510mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1048IU | Vitamin C: 27mg | Calcium: 503mg | Iron: 2mg