easy chicken broccoli casserole
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.
prep time
15 Min
cook time
25 Min
method
Bake
yield
5 serving(s)
Ingredients
- 3 cups cooked cubed chicken, or canned chicken (drained)
- 10 ounces package frozen broccoli florets, lightly steamed and drained
- 1 can cream of broccoli or cream of chicken soup
- 1 1/4 cups evaporated milk
- 1/2 teaspoon poultry seasoning
- dash of salt and pepper
- 6 ounces uncooked pasta, such as rotini or bowties
How To Make easy chicken broccoli casserole
-
Step 1First, 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.
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Step 2Stir together chicken, broccoli, soup, evaporated milk, poultry seasoning, salt and pepper. Add to cooked pasta and stir to warm it all up.
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Step 3Turn into a greased 2 1/2-qt casserole dish. Bake at 350 degrees about 20-25 minutes, until all is hot and bubbly.
-
Step 4May 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Pasta
Category:
Casseroles
Tag:
#Quick & Easy
Tag:
#Heirloom
Ingredient:
Chicken
Method:
Bake
Culture:
American
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