Dump-and-Bake Chicken & Broccoli Casserole
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The Seasoned Mom · by Blair Lonergan★ 5.0 (3)

Dump-and-Bake Chicken & Broccoli Casserole

NUTRITION · PER SERVING55M COOK
CAL 22%·PRO 55%
CARBS 53G47% OF CAL
3G FIBER44G OTHER5G TOTAL SUGAR
FAT 12G25% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An easy dump-and-bake chicken and broccoli casserole with uncooked pasta that finishes tender in the oven. Creamy, cheesy comfort in one dish.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 (10.5 ounce) can condensed cream of mushroom soup, ((I used Campbell’s Healthy Request))
  • 1 (10.5 ounce) can condensed cream of chicken soup, ((I used Campbell’s Healthy Request))
  • 1 cup milk
  • 3 cups low-sodium chicken broth or water
  • 1 teaspoon dried thyme ((or 2 teaspoons fresh thyme leaves if available))
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 1 (12.6 ounce) package frozen baby broccoli florets, (thawed (about 4 cups))
  • 1 lb. raw boneless, skinless chicken breasts, (diced into bite-sized pieces)
  • 1 (16 ounce) package uncooked penne pasta
  • ¼ cup sour cream, (at room temperature)
  • 1 cup grated sharp cheddar cheese
  • Optional garnish: chopped fresh parsley, thyme, or other herbs
PREP
5M
SODIUM
982MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.