Chicken And Broccoli Casserole Makes The Perfect Weekend Supper


Submitted by Recipe Rain

Chicken And Broccoli Casserole Makes The Perfect Weekend Supper

The thing I love most about casseroles like this chicken and broccoli version is the fact that they are so versatile. I have made it a few times since that first night and it’s always been a success. I have done it with both rice and pasta and it tastes pretty great either way. One time I wanted to make it and I didn’t have any broccoli so I used cauliflower instead and it was just as good. You can load it up with cheese if you want, or leave it off if you don’t have any. I think everything tastes a whole lot better with cheese, but that’s just me. The leftovers are just as good if not better the second day… if you’re luck to have any!

Chicken And Broccoli Casserole Makes The Perfect Weekend Supper

Prep time 5 mins; Cook time 35 mins

Serves 6


  • 3 oz package real bacon bits
  • 1 1/2 cups Kraft shredded cheddar cheese
  • 1 can (10 oz) Campbell's cream of chicken soup
  • 1 cup sour cream
  • 1 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups diced rotisserie chicken or cooked chicken breast
  • 4 cups cooked wide egg noodle pasta
  • 2 cups frozen broccoli florets, prepared according to package directions
  • 3/4 cup Progresso panko bread crumbs
  • 2 tablespoons melted butter


  1. Preheat the oven to 350ºF and gather the rest of your ingredients.
  2. Combine the bacon, cheese, cream of chicken soup, sour cream, milk, salt and pepper in a large bowl. Carefully stir in the chicken, noodles and broccoli. Pour into a lightly greased 9x13-inch casserole dish.
  3. Combine the breadcrumbs and butter in a small bowl. Evenly sprinkle the breadcrumbs over the casserole. Cover with aluminum foil and bake for 30 minutes. Uncover, increase the temperature to 400ºF, and bake another 5-10 minutes or until the breadcrumbs are golden.