Dump-and-Bake Chicken Broccoli Casserole
User Reviews
4.6
21 reviews
Excellent
Dump-and-Bake Chicken Broccoli Casserole
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This dump-and-bake chicken and broccoli casserole is the easiest dinner casserole. Tender pasta cooked in a creamy sauce with chicken, broccoli, and a crunchy stuffing topping.
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Ingredients
- 1 lb. boneless skinless chicken breast or tenderloins, diced into bite-sized pieces
- 1 package package frozen baby broccoli florets (about 5 cups total)
- 1 cup uncooked elbow macaroni
- 1 cup grated cheddar cheese
- 1 .5 oz. can condensed cream of chicken soup (NOT diluted)
- 1 .5 oz. can condensed cream of celery soup (NOT diluted)
- 1 ½ cups chicken broth
- ½ teaspoon garlic powder
- salt and pepper, to taste (I use 1 teaspoon kosher salt and ¼ teaspoon pepper)
- 2 cups dry stuffing mix (I used Pepperidge Farm Herb Seasoned stuffing mix)
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 400 degrees F. Spray a 3-quart baking dish with cooking spray and set aside.
- In a large bowl, combine uncooked chicken, frozen broccoli, uncooked macaroni and cheese.
- In a separate bowl, whisk together soups, broth, and garlic powder. Pour wet ingredients into the chicken mixture and stir to combine. Season with salt and pepper, to taste.
- Transfer to the prepared baking dish.
- In a small bowl, toss dry stuffing mix with melted butter. Sprinkle over top of the casserole.
- Cover and bake for 30 minutes. Remove cover and continue baking for 10-15 more minutes, or until pasta is tender, chicken is cooked through, and topping is browned. Let stand for 5 minutes before serving.
Notes
- You do NOT need to thaw the broccoli before it goes into the dish.
- Don't want to use stuffing mix on top? You can substitute with crushed Corn Flakes cereal that you toss with butter or with plain breadcrumbs. I just love the flavor and texture of the stuffing.
- Use any chicken that you prefer. I find it's easiest to cut up the chicken tenderloins, but boneless, skinless chicken thighs or regular chicken breasts also work.
- I prefer to use cheese that I grate by hand (rather than the packaged pre-shredded cheese) because it melts smoother into the casserole.
- Swap out the soups for other flavors. You can use two cans of cream of chicken soup, two cans of cream of celery soup, a can of cream of mushroom soup, etc. Whatever you like best!
- Yes, you can use canned chicken for this casserole! To do so, substitute about 2 small cans of chicken for the 1 lb. of raw chicken. The rest of the cooking instructions remain the same.
- I use Pepperidge Farm Herb Seasoned stuffing mix, but you can substitute it with any flavor/brand stuffing mix that you prefer.
Nutrition Information
Show Details
Serving
1/6 of the casserole
Calories
424kcal
(21%)
Carbohydrates
40.6g
(14%)
Protein
30.2g
(60%)
Fat
14.1g
(22%)
Saturated Fat
7.1g
(36%)
Polyunsaturated Fat
0.8g
Monounsaturated Fat
1.6g
Cholesterol
82.7mg
(28%)
Sodium
1565.3mg
(65%)
Potassium
340.8mg
(10%)
Fiber
4.5g
(18%)
Sugar
4.1g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 424kcal | 21% |
| Carbohydrates | 40.6g | 14% |
| Protein | 30.2g | 60% |
| Fat | 14.1g | 22% |
| Saturated Fat | 7.1g | 36% |
| Polyunsaturated Fat | 0.8g | 5% |
| Monounsaturated Fat | 1.6g | 8% |
| Cholesterol | 82.7mg | 28% |
| Sodium | 1565.3mg | 65% |
| Potassium | 340.8mg | 7% |
| Fiber | 4.5g | 18% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
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