Chicken Broccoli Pasta Casserole
This Chicken Broccoli Pasta Casserole is creamy, cheesy, and packed with flavor. Made with tender chicken, pasta, and broccoli in a rich, savory sauce, it's an easy, comforting meal for any night!
Ingredients
Instructions
Preheat the oven to 375°F (190°C) °F.
Cook 3 cups dry Fusilli or Rigatoni in a large pot of salted boiling water according to package directions 1 to 2 minutes less than al dente, as it will continue cooking in the oven and absorb the creamy sauce. Add 2 cups broccoli florets to the pot during the last 2 minutes of cooking. Drain the pasta and broccoli, then set aside.
Prepare the sauce: In the same pot, heat 2 tablespoons olive oil over medium heat. Add 10.5 oz. condensed cream of mushroom soup, 1 cup sour cream, 1/2 cup milk, 1 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Stir until well combined.
Add 2 cups sharp white cheddar cheese to the sauce and stir until melted.
Fold in 2 1/2 cups diced cooked chicken, drained pasta, and broccoli, mixing gently to coat everything in the sauce.
Transfer the mixture to a lightly greased 2.5-quart casserole dish if needed.
Top with 1 cup regular cheddar, cover with foil, and bake for 15 minutes.
Remove the foil, sprinkle 1 cup French fried onions on top, and bake uncovered for 8 more minutes until crispy and golden.
Nutrition
- Calories
- 670 kcal
- Carbohydrate Content
- 36 g
- Protein Content
- 40 g
- Fat Content
- 40 g
- Saturated Fat Content
- 19 g
- Cholesterol Content
- 134 mg
- Sodium Content
- 1165 mg
- Fiber Content
- 2 g
- Sugar Content
- 4 g
- Unsaturated Fat Content
- 13 g
- Serving Size
- 1 serving
