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easy chicken broccoli casserole

(3 ratings)
frenchtutor avatar
Recipe by
Susan Feliciano
@frenchtutor
Oak Ridge, TN

We've been talking about soups and how they can help your cooking. Many brands have the sodium and fat removed. Here is something that relies on soup - and is really very good. I use canned chicken often for this one because I can keep all the ingredients (except the broccoli) on my pantry shelf.

(3 ratings)
yield 5 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For easy chicken broccoli casserole

  • 3 c
    cooked cubed chicken, or canned chicken (drained)
  • 10 oz
    package frozen broccoli florets, lightly steamed and drained
  • 1 can
    cream of broccoli or cream of chicken soup
  • 1 1/4 c
    evaporated milk
  • 1/2 tsp
    poultry seasoning
  • dash
    of salt and pepper
  • 6 oz
    uncooked pasta, such as rotini or bowties

How To Make easy chicken broccoli casserole

  • 1
    First, start pasta: cook pasta in a large pot of boiling water with a little salt and olive oil, until "al dente" - not too mushy. Drain and return to pot, cover and keep warm.
  • 2
    Stir together chicken, broccoli, soup, evaporated milk, poultry seasoning, salt and pepper. Add to cooked pasta and stir to warm it all up.
  • 3
    Turn into a greased 2 1/2-qt casserole dish. Bake at 350 degrees about 20-25 minutes, until all is hot and bubbly.
  • 4
    May top with buttered breadcrumbs if desired, or shredded white cheese, during the last 10 minutes of cooking. Serve with a salad and you have a complete meal!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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