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This Broccoli Chicken Casserole is so easy and extremely helpful for those busy weeknights! Tender chunks of chicken, broccoli florets, penne and cheese all married together in one skillet, in under 30 minutes.
Casserole In A Skillet
Nothing quite compares to this easy Broccoli Chicken Casserole. Simple recipes are the best! Tender chunks of chicken, broccoli florets and penne noodles are smothered in sharp cheddar and cooked to a bubbling, delicious perfection!
Made with just a handful of kitchen staple ingredients, this casserole cooks up in under 30 minutes, all in one skillet and will quickly become a family favorite – one everyone will look forward to enjoying!
Ingredient Notes
- Onion and garlic – Essential ingredients to add flavor to our casserole.
- Chicken – I used boneless and skinless chicken breasts, cubed into bite-sized pieces! You can also use chicken thighs.
- Soup – Grab a can of condensed cheddar broccoli soup or cream of chicken soup! I used this pre-made soup in order to save time and make a speedy casserole.
- Chicken Broth – You can use my recipe for chicken broth or opt for a low sodium version from the store!
- Pasta – I like to use penne, but you can choose your favorite smaller-shaped pasta!
- Broccoli – You need a small head of broccoli cut into small florets.
- Cheese – I used a sharp cheddar, make sure it’s shredded! Other cheeses you can use are Colby cheese, gruyere or Jack.
How To Make Broccoli Chicken Casserole
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the onion, cubed chicken breasts, salt, and pepper. Cook for 5-7 minutes, or until the onion becomes translucent and the chicken browns slightly.
- Add Ingredients: Add the garlic and cook for another 30 seconds, or until aromatic. Stir in the condensed soup, chicken broth, and pasta. Stir well to combine. Let the mixture come to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, until the pasta is almost completely cooked.
- Finish: Stir in the broccoli and 1 cup of the cheddar cheese, then sprinkle the remaining cheese over the top of the casserole. Cover and cook for another 2-3 minutes.
- Garnish and Serve: Garnish with fresh parsley and serve.
Frequently Asked Questions
Frequently Asked Questions
What’s the best pasta to use?
The best pasta to use in this casserole is penne or elbow macaroni.
Can I make this broccoli chicken casserole with rice?
Sure! For a rice version, check out my recipe here.
Can I use frozen broccoli?
Yes you can, just keep in mind that it takes a little longer cooking time, so add it 10 minutes after adding the pasta.
Make Ahead/Freezer Meal
In my opinion, this casserole is best when it’s made fresh. After all it does take only 30 minutes to make. With that being said, you still CAN make this ahead of time.
Make the casserole as directed, but skip adding the cheese. Cover with foil and allow to cool, once cooled, freeze. When you’re ready, remove the casserole from the freezer the day before you want to eat it. Let it to thaw in the refrigerator overnight, then add your cheese and pop it in the oven at 350 F degrees until it’s heated all the way through.
Leftovers
Your leftover casserole can be stored in an airtight container in the fridge for 3 – 4 days.
Freezing
It can also be frozen in an airtight container for up to 3 months. Allow the dish to thaw in the fridge overnight before popping it in the oven at 350 F degrees until it’s heated all the way through.
More related recipes:
Broccoli Chicken Casserole
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion chopped
- 2 chicken breasts boneless and skinless, cubed into bite-sized pieces
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 2 cloves garlic minced
- 10 ounce condensed cheddar broccoli soup or cream of chicken soup, 1 can
- 2 ½ cups chicken broth low sodium
- 8 ounce penne uncooked, or other small-shaped pasta
- 1 small head of broccoli cut into florets, about 2 1/2 cups
- 2 ½ cups sharp cheddar shredded
- 1 tablespoon parsley freshly chopped
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the onion, cubed chicken breasts, salt, and pepper. Cook for 5-7 minutes, or until the onion becomes translucent and the chicken browns slightly.
- Add Ingredients: Add the garlic and cook for another 30 seconds, or until aromatic. Stir in the condensed soup, chicken broth, and pasta. Stir well to combine. Let the mixture come to a boil, then reduce the heat to a simmer. Cover and cook for 10-15 minutes, until the pasta is almost completely cooked.
- Finish: Stir in the broccoli and 1 cup of the cheddar cheese, then sprinkle the remaining cheese over the top of the casserole. Cover and cook for another 2-3 minutes.
- Garnish and Serve: Garnish with fresh parsley and serve.
Tips & Notes:
- Make ahead: Make the casserole as directed, but skip adding the cheese. Cover with foil and allow to cool, once cooled, freeze. When you’re ready, remove the casserole from the freezer the day before you want to eat it. Let it to thaw in the refrigerator overnight, then add your cheese and pop it in the oven at 350 F degrees until it’s heated all the way through.
- Your leftover casserole can be stored in an airtight container in the fridge for 3 – 4 days.
- Freeze in an airtight container for up to 3 months.
