Chicken and Broccoli Casserole
Looking for a hearty, crowd-pleasing dinner option that won’t break the bank? Look no further than this Chicken and Broccoli Casserole recipe! Packed with tender chicken breast, vibrant broccoli florets, and comforting macaroni, all smothered in a creamy, cheesy sauce and topped with crispy breadcrumbs, this dish is sure to become a family favorite.
Perfect for Busy Weeknights
With just 15 minutes of prep time and 45 minutes of baking, this Chicken and Broccoli Casserole is perfect for busy weeknights when you need a satisfying meal without spending hours in the kitchen. Plus, it’s a great way to sneak some veggies into your family’s diet!
Ingredients You’ll Need
To make this delicious casserole, you’ll need the following ingredients:
- 1 pound boneless, skinless Chicken Breast
- 2 cups Chicken Broth
- Salt
- 8 ounces Elbow Macaroni
- Salt for the pasta water
- 10-12 ounce Package Steam-in-the-Bag Broccoli Florets
- 2 tablespoons Butter
- ⅓ cup Plain Breadcrumbs
- 2 10 ounce cans Condensed Cream of Chicken Soup
- 4 ounces Prepared Cheese like Velveeta
- 1 cup Shredded Cheddar Cheese
Kitchen Equipment Needed
Before you start cooking, make sure you have the following kitchen equipment on hand:
- Casserole dish (3 quart)
- Aluminum foil
- Mesh strainer
- Instant read thermometer
How to Make Chicken and Broccoli Casserole
1. Poach the Chicken Breast
Start by placing the chicken breasts in a saucepan and covering them with chicken broth. Add a pinch of salt and simmer gently until the chicken reaches an internal temperature of at least 165°F. Once cooked, remove the chicken from the poaching liquid, let it cool, and then dice it into bite-sized cubes.
2. Cook the Pasta and Broccoli
While the chicken is cooking, boil a pot of water and cook the elbow macaroni according to the package instructions. Drain and set aside. Meanwhile, par-cook the broccoli in the microwave for 1-2 minutes, then cut into smaller pieces.
3. Make the Breadcrumb Topping
In a non-stick skillet, melt the butter over medium heat, then add the breadcrumbs and stir until moistened. Remove from heat and set aside.
4. Prepare the Sauce
In a large saucepan, heat the cream of chicken soup, reserved chicken broth, and prepared cheese until melted and smooth. Remove from heat and set aside.
5. Build and Bake the Casserole
In a large casserole dish, combine the cooked macaroni, diced chicken, and broccoli. Pour the creamy sauce over the top and stir gently to coat. Sprinkle with shredded cheddar cheese and the breadcrumb topping. Cover loosely with foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until golden and bubbly.
Serving Suggestions and Storage
This Chicken and Broccoli Casserole pairs well with a simple green salad or steamed vegetables for a complete meal. Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
FAQ
Can I use frozen broccoli instead of fresh? Yes, frozen broccoli will work just fine in this recipe. Simply thaw and drain before using.
Can I use different types of cheese? Absolutely! Feel free to experiment with your favorite cheeses to customize the flavor of this casserole.
Can I make this recipe ahead of time? Yes, you can assemble the casserole up to a day in advance and store it covered in the refrigerator until ready to bake.
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Chicken and Broccoli Casserole
Equipment
- Casserole dish (3 quart)
- Aluminum foil
- Mesh Strainer
- Instant read thermometer
Ingredients
- 1 pound boneless skinless Chicken Breast
- 2 cups Chicken Broth
- Salt
- 8 ounces Elbow Macaroni
- Salt for the pasta water
- 10-12 ounce Package Steam-in-the-Bag Broccoli Florets
- 2 tablespoons Butter
- ⅓ cup Plain Breadcrumbs
- 2 10 ounce cans Condensed Cream of Chicken Soup
- 4 ounces Prepared Cheese like Velveeta
- 1 cup Shredded Cheddar Cheese
Instructions
Poach the Chicken Breast:
- Place the chicken breasts in a saucepan and cover them with chicken broth.
- Add a pinch of salt and simmer gently until the chicken reaches an internal temperature of at least 165°F.
- Once cooked, remove the chicken from the poaching liquid, let it cool, and then dice it into bite-sized cubes.
Cook the Pasta and Broccoli:
- Boil a pot of water and cook the elbow macaroni according to the package instructions.
- Drain and set aside.
- Meanwhile, par-cook the broccoli in the microwave for 1-2 minutes, then cut into smaller pieces.
Make the Breadcrumb Topping:
- In a non-stick skillet, melt the butter over medium heat.
- Add the breadcrumbs and stir until moistened.
- Remove from heat and set aside.
Prepare the Sauce:
- In a large saucepan, heat the cream of chicken soup, reserved chicken broth, and prepared cheese until melted and smooth.
- Remove from heat and set aside.
Build and Bake the Casserole:
- In a large casserole dish, combine the cooked macaroni, diced chicken, and broccoli.
- Pour the creamy sauce over the top and stir gently to coat.
- Sprinkle with shredded cheddar cheese and the breadcrumb topping.
- Cover loosely with foil and bake for 30 minutes, then uncover and bake for an additional 10-15 minutes until golden and bubbly.