Easy, Cheesy, Chicken and Broccoli Casserole

Good afternoon, friends! This easy, cheesy, chicken and broccoli casserole is a weeknight go-to favorite.

Filled with a blend of delicious cheeses, chicken, pasta, and more, it’s one of the easiest casseroles I make.

The ever wonderful Instant Pot is used to cook 2 chicken breasts, which are then shredded easily in my stand mixer. Leftover rotisserie chicken is also great in this recipe.

I love the combo of chicken, cheese, and broccoli. If you’re out of broccoli, you could substitute mixed veggies, green beans, carrots, spinach, etc.

This is a great recipe for those busy nights when you feel “stuck”. It’s classic comfort food using pantry and fridge staples.

Leftovers can be stored in an air tight container in the fridge for one week, or freeze up to three months. Enjoy!

Print Recipe

Easy, Cheesy, Chicken and Broccoli Casserole

Classic comfort food using fridge and pantry staples!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Dinner

Cuisine: American

Keyword: broccoli, casserole, Chicken

Ingredients

• 2 chicken breasts, cooked, then shredded.*
• 1 can cream of chicken soup
• 1 cup chicken stock
• 1 16 oz box rotini pasta, cooked
• 2 cups broccoli florets
• 1 cup sour cream
• 1 cup shredded cheddar
• 1 cup shredded jack or colby
• 6 slices provolone
• salt and pepper to taste

Instructions

• Preheat oven to 350.
• Cook pasta in boiling water for 5-6 minutes, until al dente, or slightly undercooked. Drain.
• In a large bowl add shredded chicken, cream of chicken soup, chicken stock or broth, sour cream, pasta, broccoli, shredded cheeses, salt, and pepper. Mix well.
• Pour into greased 9×13 baking dish. Top with provolone cheese slices. Cover with aluminum foil.
• Bake at 350 for 35 minutes. remove foil, bake additional 10 minutes. Enjoy!

Notes

*To cook chicken breasts in Instant Pot: Place trivet in bottom of IP. Add 1 cup of chicken stock or water. Dredge chicken breasts in spice mixture consisting of garlic powder, onion powder, chili powder, salt, and oregano. Add to IP. Place lid, set to sealing. Cook on manual pressure for 8 minutes. Allow a slow release for 10 minutes, then release the remaining pressure. Shred in a stand mixture or use two forks.