Chicken and Broccoli Casserole
This chicken and broccoli casserole is a delicious, affordable dinner that will feed a crowd.
- 1 pound Chicken Breast (boneless, skinless)
- 2 cups Chicken Broth
- Pinch Salt
- 8 ounces Elbow Macaroni
- 1-2 tablespoons Salt (for the pasta water)
- 10-12 ounce Package Steam-in-the-Bag Broccoli Florets
- 2 tablespoons Butter
- â cup Plain Breadcrumbs
- 2 10 ounce cans Condensed Cream of Chicken Soup
- 4 ounces Prepared Cheese (like Velveeta)
- 1 cup Shredded Cheddar Cheese
- You will also need: casserole dish (3 quart), aluminum foil, mesh strainer, instant read thermometer
- Place the chicken in a saucepan thatâs large enough that the pieces fit side by side without overlapping. Cover the chicken with the chicken broth. Add a pinch of salt.
- Start the chicken on high heat. When the liquid starts to boil, lower the heat to medium-low and cover. Simmer gently for 15-20 minutes or until the chicken is at least 165°F at its thickest part.
- Remove the chicken breast from poaching liquid and set it on a cutting board to cool. Donât discard the cooking liquid. Strain it using a mesh strainer.
- Cut the chicken into bite-sized cubes when itâs cool enough to handle.
- Bring a large pot of water to a boil over high heat. When the water is at a full boil, add 1-2 tablespoons of salt and the macaroni.
- Cook the pasta to package directions for al dente. Avoid overcooking the pasta. Drain and reserve.
- Cook the broccoli for 1-2 minutes in the microwave. Carefully open the bag and let the steam escape so that the broccoli doesnât continue cooking. Cut any large florets into smaller pieces when itâs cool enough to handle.
- Melt the butter in a non-stick skillet over medium heat. When the butter is melted, add the breadcrumbs. Stir until completely moistened. Remove the skillet from the heat and reserve.
- Heat the cream of chicken soup, reserved chicken broth and the 4 ounces prepared cheese in a large saucepan over medium heat. Stir the sauce with a whisk or fork until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir occasionally.
- Preheat oven to 375°F
- Add the macaroni, diced chicken and broccoli to a large, oven-safe casserole dish or baking pan. Stir to combine the ingredients.
- Add the creamy sauce.
- Stir gently to combine the ingredients well. Keep stirring and tossing until everything is coated with sauce.
- Sprinkle the top with the shredded cheese and breadcrumbs. Sprinkle them lightly, donât pack them down.
- Place the casserole dish on a baking sheet, just in case it bubbles over. Cover the top loosely with a piece of aluminum foil and bake for 30 minutes.
- Uncover and cook another 10-15 minutes until the breadcrumbs are golden and the chicken and broccoli casserole is bubbly.
- Let the casserole rest for a few minutes before serving.
In this recipe, chicken breast, broccoli and macaroni are combined with a creamy, cheesy sauce and topped with crunchy breadcrumbs. When the liquid starts to boil, lower the heat to medium-low and cover.
Simmer gently for 15-20 minutes or until the chicken is at least 165°F at its thickest part. Remove the chicken breast from poaching liquid and set it on a cutting board to cool.
Cut the chicken into bite-sized cubes when it’s cool enough to handle. Bring a large pot of water to a boil over high heat.
When the water is at a full boil, add 1-2 tablespoons of salt and the macaroni. Cook the broccoli for 1-2 minutes in the microwave.
Carefully open the bag and let the steam escape so that the broccoli doesn’t continue cookery. Cut any large florets into smaller pieces when it’s cool enough to handle. Melt the butter in a non-stick skillet over medium heat.
When the butter is melted, add the breadcrumbs. Remove the skillet from the heat and reserve.
Heat the cream of chicken soup, reserved chicken broth and the 4 ounces prepared cheese in a large saucepan over medium heat. Stir the sauce with a whisk or fork until the cheese is melted and the sauce is smooth. Remove the pan from the heat and stir occasionally.
Preheat oven to 375°F Add the macaroni, diced chicken and broccoli to a large, oven-safe casserole dish or baking pan. Sprinkle the top with the shredded cheese and breadcrumbs. Place the casserole dish on a baking sheet, just in case it bubbles over.
Cover the top loosely with a piece of aluminum foil and bake for 30 minutes. Uncover and cook another 10-15 minutes until the breadcrumbs are golden and the chicken and broccoli casserole is bubbly.