Easy Chicken Broccoli Casserole

Susan Feliciano

By
@frenchtutor

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.


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Rating:

Comments:

Serves:

5

Prep:

15 Min

Cook:

25 Min

Ingredients

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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Chicken, Pasta, Casseroles
Other Tag: Quick & Easy