Chicken broccoli pasta casserole is pure comfort food made with cooked pasta and rotisserie chicken. Your whole family will love it.
If you like this recipe, check out my Easy Chicken Divan Casserole Recipe with Broccoli next!
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I think every cook has their own style. We get in rhythms or patterns, have our own unique flavor palate. Many of us have childhood favorite foods. I like experimenting in my kitchen, but I tend to fall back on my tried and true recipes. My new recipe for a chicken broccoli pasta bake borrows heavily from one of my childhood favorites – my Mom’s recipe for chicken divan. It’s a complete meal in a casserole dish and a great option for a busy weeknight.
More casserole recipes
- Johnny Marzetti Casserole Recipe
- Pork Chop Casserole
- Hamburger Potato Casserole
- Sausage Biscuits and Gravy Casserole
Ingredients for chicken broccoli pasta casserole
- Rotisserie Chicken – I always use help from my grocery store for casserole recipes. It’s so much quicker than starting with raw chicken. But if you’d like to use chicken breast you’ve cooked yourself, let me suggest my guide for how to make frozen chicken in the Crock-Pot.
- Frozen Broccoli – I use a 16-oz package of premium frozen broccoli florets for this recipe. I microwave them according to package directions before adding them to the pasta mixture.
- Pasta – Use a sturdy short pasta. I like rigatoni. But you could use another shape like penne. Or even different types of pasta, like chickpea pasta or whole wheat pasta.
- Cheddar Cheese – Be sure to great your own cheese for this recipe. It melts and tastes so much better than pre-grated cheese.
- French Fried Onions – These are optional, but I like the crunchy texture they add to cooked pasta.
- Sauce Ingredients – This is where I borrowed heavily from my already published chicken divan recipe. Why re-invent the wheel? Here’s what I use for the sauce –
-
- melted butter
- cream of chicken soup
- mayonnaise
- sour cream
- lemon juice
- parsley
- salt
Instructions for broccoli chicken pasta bake
Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions and drain the pasta water. Meanwhile, microwave the broccoli according to package directions. And then chop as needed so it’s in bite-sized pieces.
In a large bowl or glass measuring cup, melt the butter. Stir in the cream of chicken soup, mayonnaise, sour cream, lemon juice, parsley and salt. Whisk until smooth.
In the empty pasta pot, stir together the cooked pasta with the rotisserie chicken, cooked broccoli, one cup of the shredded cheddar cheese and the sauce. Evenly spread the pasta mixture into a 9×13 baking dish. Top the casserole with the remaining cheddar cheese. And then the french fried onions.
Bake the casserole uncovered at 350 degrees F for about 30 minutes, until nice and bubbly hot.
Serving suggestions
I’m always a fan of doubling up on vegetables. Serve this casserole with a side of green beans and/or a simple salad for a hearty and nutritious meal. Here’s some recipe suggestions –
Storage directions
Cover the casserole dish with aluminum foil. Or scoop into an airtight container. Store leftovers in the refrigerator for 3-4 days or in the freezer for up to one month.
Kitchen tools
- A 9×13 casserole dish similar to one I used to test this recipe
- My favorite set of glass measuring cups – I use these all the time
- Magnetic set of measuring spoons I use in my kitchen
Chicken Broccoli Pasta Casserole
Equipment
- 1 9x13 Casserole Dish
Ingredients
- 8 oz rigatoni pasta 3 cups of dry pasta
- 3 cups rotisserie chicken
- 16 oz frozen broccoli
- 10 oz cream of chicken soup
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 4 tbsp melted butter
- 2 tbsp lemon juice
- 1 1/2 tsp salt
- 8 oz sharp cheddar cheese
- 2 tbsp parsley finely chopped
- 1/2 cup french fried onions
Instructions
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain and return the hot pasta to the empty pot. Cover with lid.
- Meanwhile, shred the cheese and chicken. And microwave the broccoli according to package directions. Chop the broccoli as needed into small, bite-sized pieces.
- In a large bowl or glass measuring cup, combine the melted butter with the cream of chicken soup, mayonnaise, sour cream, half the shredded cheese, lemon juice, parsley and salt. Whisk or stir well to combine.
- To the pot with cooked pasta, add the prepared chicken and broccoli and the sauce. Mix very well to combine.
- Evenly spread the pasta mixture into the casserole dish. Top with the remaining shredded cheddar cheese. Then top with the fried onions.
- Bake the casserole uncovered for about 30 minutes, until hot and bubbly. Serve immediately.
Nutrition
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More pasta recipes
- Shrimp Macaroni Salad
- Burrata Pasta with Burst Tomatoes
- Mexican Street Corn Pasta Salad
- Buffalo Chicken Pasta
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