Quickie Chicken Casserole (W/Elbow Pasta & Pf Stuffing Top)

My grandmother, bless her heart, was the queen of casseroles. Every family gathering, without fail, there’d be at least two bubbling away in the oven, filling the house with the most comforting aromas. While she had her meticulously crafted, multi-step masterpieces, she also had a few trusty “quickies” up her sleeve – meals designed for busy weeknights but still packed with love and flavor. This Quickie Chicken Casserole brings back those memories, a simple yet satisfying dish that’s perfect when you need a hug in a bowl, just like Grandma used to make.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 12
• Yield: One 3 Qt casserole
• Dietary Type: Not specified

Ingredients

• 1 (10 3/4 ounce) can Campbell’s cream of broccoli soup
• 1 cup milk
• 1 cup mozzarella cheese, shredded
• 1 (10 ounce) package frozen peas and carrots
• 2 cups chicken breasts, cooked & cubed into bite size pieces (rotisserie chicken works great!)
• 3 cups elbow macaroni, cooked (measured 3 cups after cooking)
• 1/4 cup Italian seasoned breadcrumbs
• 2 teaspoons garlic powder
• 1/4 teaspoon black pepper
• 1 dash salt
• Butter-flavored cooking spray

Topping:

• 3/4 cup Pepperidge Farm stuffing
• 1/3 cup Italian seasoned breadcrumbs (this is in addition to the breadcrumbs used in the filling)
• 1/3 cup parmesan cheese, grated
• 6 tablespoons butter, melted

Equipment Needed

• 3 Qt casserole dish
• Large bowl
• Measuring cups and spoons
• Small bowl (for the topping)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Generously spray a 3 Qt casserole dish with butter-flavored cooking spray. This will prevent the casserole from sticking and make cleanup a breeze.

2. In a large bowl, combine the cream of broccoli soup, milk, mozzarella cheese, garlic powder, and black pepper. Whisk until smooth and well combined. This forms the creamy base of our casserole.

3. Add the cooked and cubed chicken, 1/4 cup of Italian seasoned breadcrumbs, and frozen peas and carrots to the bowl. Stir gently to evenly distribute the ingredients throughout the soup mixture.

4. Slowly stir in the cooked elbow macaroni. Be gentle to avoid mashing the pasta. Ensure that the macaroni is well coated with the sauce.

5. Transfer the mixture to the prepared casserole dish. Spread it evenly across the dish.

6. Bake in the preheated oven for 20 minutes. This allows the casserole to heat through and the flavors to meld together.

7. While the casserole is baking, prepare the topping. In a small bowl, combine the Pepperidge Farm stuffing, 1/3 cup Italian seasoned breadcrumbs, grated parmesan cheese, and melted butter. Mix well until the crumbs are evenly moistened.

8. After the casserole has cooked for 20 minutes, carefully remove it from the oven.

9. Evenly spread the topping mixture over the entire surface of the casserole. Ensure that all areas are covered for a delicious, crunchy crust.

10. Return the casserole to the oven and bake for an additional 5 minutes, or until the topping is golden brown and crispy. Watch carefully to prevent burning.

11. Remove from the oven and let it rest for a few minutes before serving. This allows the casserole to set slightly.

Expert Tips & Tricks

• For an even richer flavor, consider using homemade cream of broccoli soup.
• Rotisserie chicken is a fantastic shortcut for the cooked chicken breasts, saving you time and effort.
• If you prefer a creamier casserole, stir in 4 ounces of sour cream and 4 ounces of softened cream cheese before cooking.
• To prevent the topping from burning, tent the casserole with foil during the last few minutes of baking.
• If you’re short on time, you can assemble the casserole ahead of time and store it in the refrigerator until ready to bake. Add a few extra minutes to the baking time if starting from cold.
• Spice it up by adding a pinch of red pepper flakes to the soup mixture.
• Feel free to use other types of pasta, such as penne or rotini, in place of the elbow macaroni.
• To quickly cook the chicken breasts, cube them and sauté them with some olive oil and a full tablespoon of refrigerated chopped garlic in a sauté pan. Drain off the excess fluid before adding to the casserole.

Serving & Storage Suggestions

Serve the Quickie Chicken Casserole hot, straight from the oven. A simple green salad or steamed vegetables make a perfect accompaniment. Garnish with a sprinkle of fresh parsley for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions or bake the entire casserole in a preheated oven at 350 degrees Fahrenheit until heated through. You can also freeze the casserole for longer storage (up to 2-3 months). Thaw completely in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	237.8 kcal	N/A
Calories from Fat	91 g	39%
Total Fat	10.2 g	15%
Saturated Fat	6 g	29%
Cholesterol	28 mg	9%
Sodium	287.4 mg	11%
Total Carbohydrate	27.9 g	9%
Dietary Fiber	2 g	7%
Sugars	1 g	4%
Protein	9 g	18%

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta and breadcrumbs to make this casserole gluten-free.
• Vegetarian: Replace the chicken with sautéed mushrooms or tofu for a vegetarian version.
• Different Vegetables: Substitute the peas and carrots with other vegetables such as broccoli florets, green beans, or corn.
• Cheese Variations: Experiment with different types of cheese, such as cheddar, Colby Jack, or Gruyere.
• Herb Variations: Consider adding dried herbs like thyme, oregano, or rosemary to the casserole for added flavor.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the soup mixture for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Can I use fresh broccoli instead of cream of broccoli soup?
A: Yes, you can substitute fresh broccoli. Steam or boil it until tender, then chop it finely and add it to the casserole along with a homemade cream sauce.

Q: Can I make this casserole ahead of time?
A: Absolutely! Assemble the casserole, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if starting from cold.

Q: What if I don’t have Pepperidge Farm stuffing?
A: You can use any type of bread stuffing mix that you prefer. Alternatively, you can make your own stuffing using cubed bread, herbs, and butter.

Q: Can I freeze this casserole?
A: Yes, you can freeze it. Wrap the assembled casserole tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. Thaw completely in the refrigerator before baking.

Q: How do I prevent the topping from burning?
A: If the topping starts to brown too quickly, tent the casserole with foil during the last few minutes of baking.

Final Thoughts

This Quickie Chicken Casserole is more than just a recipe; it’s a taste of home, a reminder of simpler times, and a testament to the fact that delicious meals don’t have to be complicated. I encourage you to give it a try, put your own spin on it, and share it with the people you love. Don’t be afraid to experiment with different ingredients and flavors to create a casserole that’s uniquely yours. And if you do, I’d love to hear about it! Pair this casserole with a crisp green salad and a glass of your favorite white wine for a complete and satisfying meal. Happy cooking!