Easy Chicken Broccoli Casserole

By Susan Feliciano
@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.

Rating:

★★★★☆ 3 votes

Comments:

10 Comments

Serves:

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

How to Make Easy Chicken Broccoli Casserole

Step-by-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.
2Stir together chicken, broccoli, soup, evaporated milk, poultry seasoning, salt and pepper. Add to cooked pasta and stir to warm it all up.
3Turn into a greased 2 1/2-qt casserole dish. Bake at 350 degrees about 20-25 minutes, until all is hot and bubbly.
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!