Quick and Easy Chicken Broccoli with Shells Casserole
By: Laura Reefer
Inspired by a recipe from Stacee
My dear friend brought us this delicious, quick, and easy chicken broccoli with cheesy noodles dish after my husband had surgery. I couldn’t find the original recipe, so, being inspired by her dish, I threw some ingredients together to make this Chicken Broccoli with Shells Casserole. It’s truly the easiest recipe I have ever made, and it’s delicious. It’s the perfect one-pan comfort food that’s creamy, cheesy, and full of flavor.
Made with tender chicken, nutritious broccoli, small shell noodles, and cheddar cheese, it’s a meal that’s easy to throw together and perfect for busy weeknights. This casserole’s a new favorite around here, because it’s simple to prepare and taste like something you spent a lot of time preparing. It’s versatile allowing you to used whatever veggies you have on hand making meal prep feel effortless. The leftovers taste better the next day after all the flavors blend together. I’m sure you will be pleased.
I am sharing the quick and easy version of my recipe, but you can take extra time to cook your own chicken and fresh broccoli. I used a rotisserie chicken (lemon pepper) that I had bought and diced up about two cups of the chicken for this recipe. To save more time I also used frozen broccoli florets.
Recipe Card
Servings: 8
Prep Time: 10 minutes
Cook Time: 25 -30 minutes
Total: 40 minutes
Ingredients
- 2 cups chopped cooked rotisserie chicken
- 2 cups cooked small shell pasta
- 2 cups frozen broccoli florets cut into smaller pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- Salt and pepper to taste
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1 cup shredded cheddar cheese (plus extra for topping)
- Optional: 1/2 cup breadcrumbs mixed with 2 tablespoons melted butter for a crispy topping
Instructions
- Preheat oven 350°F and lightly grease a
9×13-inch baking dish. - Cook noodles
- Cook broccoli: If using fresh broccoli, steam or blanch the florets for 2-3 minutes until just tender. Drain well and set aside..
- Once noodles and broccoli are cooked, mix the ingredients together in a large bowl. Combine the cooked noodles, chicken, broccoli, cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined.
- Transfer mixture into a baking dish and top with shredded cheddar cheese.
- Optional: 1/2 cup breadcrumbs mixed with 2 tablespoons melted butter for a crispy topping.
- Bake in 350°F oven uncovered for 25-30 minutes, or until it is bubbling and the top is golden brown.
- Let cool before serving.
Variations
There are different ways you can customize this dish, depending on what you have in your pantry.
- Use other noodles like elbow noodles
- Use 2 cups cooked rice (white or brown) instead of noodles.
- Add 1/4 cup of Parmesan cheese.
- Carrots, peas, bell peppers, spinach, or zucchini are all great add-ins.
- Use low-sodium cream of mushroom soup and broth. Or substitute Greek yogurt (plain) for cream of mushroom soup. Use low-fat cheese.
- A pinch of red pepper flakes or a dash of hot sauce adds a little heat.
- Stir in a spoonful of Dijon mustard or a splash of white wine for a little extra depth.
Storage Options
How To Store
Refrigerator: Let the casserole cool to room temperature (within 2 hours of baking). Cover it tightly with foil or transfer to an airtight container. Store in the fridge for up to 3–4 days.
Freezer: For longer storage, freeze the casserole. Wrap it well in plastic wrap and foil, or use a freezer-safe container. Label with the date and use within 2–3 months for best quality.
How to Reheat
From the Refrigerator:
Oven: Preheat oven to 350°F. Cover with foil to prevent drying out. Heat for 20–30 minutes, or until hot and bubbly.
Microwave (individual portions): Place in a microwave-safe dish. Cover with a damp paper towel or microwave-safe lid. Heat for 2–4 minutes, stirring halfway through.
From the Freezer:
Thaw First (preferred): Thaw overnight in the fridge, then reheat as above.
Bake from Frozen: Preheat oven to 350°F. Cover with foil and bake for 60–75 minutes, removing foil during the last 10 minutes to crisp the top.
The Ingredients and Substitutions
Here’s what you’ll need to make this casserole:
- Chicken – I used rotisserie chicken for convenience. Lemon pepper flavor adds a nice touch, but any cooked, shredded or chopped chicken will do.
- Broccoli – Frozen florets make this extra easy, but if you have fresh, feel free to steam or blanch it before adding.
- Pasta – Shells work great here, but elbows, penne, or rotini will do just fine.
- Soup – Cream of mushroom gives the casserole a rich flavor. Cream of chicken or even cream of celery can work if that’s what you have.
- Milk – This helps thin out the soup just enough to make everything creamy without being soupy.
- Seasonings – Salt, pepper, garlic powder, and onion powder add a nice balance of flavor.
- Cheese – I use cheddar, but a mix of cheddar and mozzarella is delicious. Parmesan cheese would give it that Italian taste.
- Breadcrumbs and Butter – Totally optional, but they add a lovely crunch to the top of the casserole.
This dish has become a go-to in our home for busy nights, and Sundays dinners. It stores well, reheats like a dream, and fills every belly at the table. I hope this casserole becomes one of your favorites, too!
Please comment below or send me a message to let me know if you’d like a printable version of this recipe or if you have any additional tips for preparing it.
