Chicken and Broccoli Casserole
This chicken and broccoli casserole is a delicious and affordable dinner option that will satisfy a crowd. In this recipe, chicken breast, broccoli, and macaroni are combined with a creamy, cheesy sauce and topped with crunchy breadcrumbs.
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.
Notes
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