Creamy & Crunchy Cheesy Chicken and Broccoli Casserole: Your New Go-To Family Dinner

Cheddar, tender chicken, and vibrant broccoli come together in a symphony of flavors and textures, creating a deliciously creamy casserole that’s pure comfort.

There’s a special place in my heart for a truly great casserole recipe. It’s a culinary art form that effortlessly combines convenience with heartwarming satisfaction. And when that casserole features generous amounts of gooey, melted cheese and a delightfully crunchy topping, it moves from “great” to “absolutely essential” in my kitchen.

Some might consider casseroles a retro dish, perhaps a relic of past culinary trends, but I firmly believe they are timeless. In this household, they are certainly never going out of style. What other single dish can boast such an impressive trifecta: incredibly easy to prepare, exceptionally delicious to eat, and remarkably simple to clean up, often leaving you with just one or two dishes to wash? The answer, truthfully, is very few. Casseroles are the unsung heroes of busy weeknights and cozy family gatherings.

If you’re on the hunt for a meal that ticks all the boxes – simple to assemble, undeniably kid-friendly, and packed with wholesome goodness – then you’ve landed in precisely the right spot. This Cheesy Chicken and Broccoli Casserole recipe is designed to become a staple in your home, offering a perfect blend of comfort and nutrition.

When it comes to crafting the perfect casserole, I adhere to a few non-negotiable principles. These “rules” ensure that every casserole I make is not just good, but truly exceptional:

**Effortless Preparation is Key:** A casserole should simplify life, not complicate it. This cheesy chicken and broccoli casserole is a prime example, coming together with minimal fuss and baking in just under an hour from start to finish. It’s perfect for those evenings when you crave a homemade meal without spending hours in the kitchen.
**Cheese is Non-Negotiable:** For me, a casserole isn’t truly a casserole without a generous amount of cheese. There’s an unparalleled joy in pulling a piping hot dish out of the oven, watching as streams of gooey, melted cheese stretch and glisten. That golden-brown, bubbly layer of cheddar is the very essence of comfort food, promising warmth and satisfaction with every bite.
**A Crunchy Topping is Always Welcome:** While the creamy, cheesy interior is the heart of any good casserole, a textural contrast elevates the experience. Breaking through a crisp, golden top layer to reach the rich, creamy goodness underneath is, without a doubt, one of the most satisfying parts of enjoying a casserole. It adds an exciting dimension that makes each spoonful even more delightful.

For the essential crunchy top layer of this particular casserole, I leveraged one of my current favorite snack obsessions: Pasta Chips. If you’re not yet acquainted with these delightful morsels, prepare to have your snack game revolutionized. Pasta Chips are all-natural baked chips crafted from semolina flour – precisely the same flour used to make authentic pasta. It’s an incredibly clever concept, and the execution is simply brilliant! They come in a range of highly addictive flavors, including Garlic and Olive Oil, Marinara, Alfredo, and Sea Salt. Imagine a cracker, but with an even more satisfying, robust crunch, and you’re close to understanding their appeal.

For this Cheesy Chicken and Broccoli Casserole, I chose the Alfredo Pasta Chips for the topping, and the pairing was absolutely divine. The savory, slightly herby notes of the Alfredo chips complement the rich, sharp flavor of the cheddar cheese in the creamy sauce beautifully. But beyond the flavor, it’s the texture that truly makes them shine. These chips lend a supreme crunch to the casserole’s surface – a crunch that remarkably holds up throughout the baking process and serving, resisting any tendency to become soggy from the creamy base. This ensures every bite delivers that coveted contrast between tender chicken, soft pasta, crisp broccoli, velvety sauce, and a satisfying crunch.

One of the aspects I particularly love about this recipe is how easily it can be made healthier without sacrificing any of the comforting flavors or satisfying textures. I achieved this by thoughtfully selecting key ingredients: opting for low-fat milk for the creamy sauce, incorporating wholesome whole wheat pasta shells for added fiber and nutrients, using lean boneless, skinless chicken breasts as the primary protein, and packing in tons of fresh, vibrant broccoli. The result is a dish that bakes up hearty, incredibly creamy, and wonderfully filling, yet feels lighter and more balanced than many traditional casserole recipes. It’s a smart way to enjoy your favorite comfort food guilt-free.

This casserole is a testament to how healthy eating can still be utterly delicious and appealing to everyone. The secret weapon, of course, is the cheese. Since most kids have an inherent love for anything cheesy, I’m confidently betting they’ll not only clean their plates but enthusiastically ask for seconds, making mealtime a breeze for even the pickiest eaters. The vibrant green broccoli also adds a welcome splash of color and a boost of vitamins, often disguised successfully by the comforting embrace of cheddar cheese.

Finding Pasta Chips for your topping is usually quite simple! You can typically locate them in the deli section or the natural foods aisle of your local grocery store. And as an added bonus to help you try them out, here’s a convenient coupon for $1 off your next purchase. Don’t miss out on this fantastic ingredient that truly elevates this casserole!

Print Recipe

Cheesy Chicken and Broccoli Casserole

A delightful blend of tender chicken, fresh broccoli, and hearty pasta, all swimming in a rich, creamy cheddar cheese sauce, topped with a satisfying crunch. This casserole is both wholesome and utterly delicious, making it an instant family favorite.

Yield: 6 servings

Total Time: 60 minutes

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

8 ounces whole wheat pasta shells (or your preferred small pasta)
2 large boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup finely chopped yellow onion
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups low-fat milk (2% works wonderfully)
4 heaping cups fresh broccoli florets, cut into small, bite-sized pieces
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cups shredded sharp cheddar cheese, divided
Salt and freshly ground black pepper, to taste
1 cup crushed Alfredo Pasta Chips (or plain crushed crackers/bread crumbs for an alternative crunch)

Directions:

**Prepare for Baking:** Preheat your oven to 350 degrees F (175 degrees C). Lightly butter or spray a 9-inch-by-13-inch casserole dish to prevent sticking.
**Cook the Pasta:** Bring a large pot of salted water to a boil. Cook the whole wheat pasta shells according to the package instructions until al dente. Drain thoroughly and set aside.
**Brown the Chicken:** While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces generously with salt and pepper. Add the chicken to the hot skillet and brown it on all sides, about 5-7 minutes, ensuring it’s lightly cooked but not fully cooked through. Transfer the browned chicken to a heat-proof dish and set aside.
**Sauté Aromatics:** Reduce the heat to medium. Add the butter to the same skillet. Once the butter is melted and slightly foaming, add the chopped onions and minced garlic. Cook, stirring often, until the onion becomes translucent and fragrant, about 4-5 minutes. Be careful not to burn the garlic.
**Create the Roux:** Stir in the all-purpose flour into the onion mixture. Cook, stirring constantly for 1 minute, allowing the flour to cook out its raw taste. Gradually whisk in the low-fat milk, ensuring no lumps form, until the mixture is smooth.
**Add Broccoli & Thicken Sauce:** Add the chopped broccoli florets to the milk mixture. Continue to cook, stirring occasionally, allowing the mixture to come to a gentle boil and thicken into a creamy sauce, which typically takes about 5-7 minutes. The broccoli should be tender-crisp.
**Finish the Sauce:** Remove the skillet from the heat. Stir in the Dijon mustard, Worcestershire sauce, and 1 cup of the shredded cheddar cheese until the cheese is melted and fully incorporated. Season the creamy mixture with salt and pepper to taste, adjusting as needed. Finally, stir in the cooked pasta and the browned chicken pieces, ensuring everything is well coated.
**Assemble the Casserole:** Transfer the entire mixture evenly into your prepared casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, followed by the crushed Alfredo Pasta Chips.
**Bake to Perfection:** Bake for 30 minutes, or until the casserole is bubbly around the edges and the top is lightly golden brown and crunchy. Serve immediately while warm and irresistible.

Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!

If you like this recipe, then you’ll love these other comforting meals:

Southwestern Spaghetti Pie

Roasted Cauliflower Mac & Cheese

Disclosure: This delicious recipe was thoughtfully developed for the amazing folks at Pasta Chips. All opinions expressed are entirely my own and reflect my genuine love for their products. Thank you for continuing to support my recipes and this site as I collaborate with brands I genuinely adore.