Kitchen notes · a little help before you start
Cheesy Chicken Casserole with Broccoli and Bacon
Chicken, broccoli and pasta make a generous casserole beneath a soft mozzarella topping. Bacon gives the creamy sauce a savory edge, so there's plenty to look forward to in each scoop.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 14 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken · Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Casseroles
A few quick notes
1. Keep only the stated bacon fat
Cook bacon until crisp, reserve it and leave the specified small amount of grease for the onion stage.
2. Remove each cooked addition
Set onion and garlic aside with bacon, then briefly cook broccoli before making the cream sauce in the skillet.
3. Stir cheeses in off the heat
Take the thickened sauce off heat before adding the first mozzarella portion and Parmesan until melted.
Get to know the ingredients
Cooked pasta shells
Have medium shells cooked according to their package before stirring them into the cheese sauce with chicken and vegetables.
Divided mozzarella
Most mozzarella melts into the sauce, while the reserved portion covers the assembled casserole before baking.
Fresh broccoli florets
Use fresh florets for the brief skillet cook until bright green and heated through before setting aside.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Cheesy Chicken Casserole with Broccoli and Bacon
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bake and choose extra browning
Bake the assembled casserole until ready, using the optional brief broil to brown the cheese, then serve hot.
A little more help as you go
Whisk the sauce often
Slowly add milk and half and half to the butter-flour mixture, whisking very often as it thickens.
Components can be prepared ahead
You can cook the bacon, vegetables and pasta ahead and refrigerate them. Warm gently before assembling.
A few questions you might have
Can I start with fresh chicken breasts?
If you're using fresh breasts, cook them separately in the skillet. Let them rest, then shred or dice them before adding.
Does all the bacon go over the top?
Stir the cooked bacon into the sauce with pasta, chicken and vegetables; the top layer is the reserved mozzarella.
Can I use heavy cream?
Half and half or heavy cream are both listed for whisking into the sauce with whole milk.
Is broiling required?
It's optional for browning the cheese after baking; the casserole can be served hot without that extra browning stage.
When does garlic cook?
Add it to softened onion and stir very often during its short cook before moving both to the bacon plate.
Any more cooking tips?
TO MAKE USING FRESH CHICKEN BREASTS: After step 1, add 2 chicken breasts (seasoned liberally with salt and pepper) to the skillet and cook 5-7 minutes per side, or until cooked through. Remove to a cutting board and let rest 5 minutes while you work ahead in the recipe. Shred or dice chicken and add in step 6. TO PREP AHEAD: Pre-cook bacon, onion, garlic and broccoli and refrigerate until dinner time. If using fresh chicken breasts, pre-cook and shred/dice, then refrigerate until dinner time. Heat gently in the microwave before using. Pre-boil pasta, drain and drizzle with a bit of olive oil. Cool completely, then store in an airtight container in the refrigerator until dinner time. Heat gently in the microwave before using. Pre-grate cheeses and refrigerate until dinnertime. TO MAKE AHEAD: Make casserole through step 6, then cool completely. Cover tightly and refrigerate 1-2 days. Let skillet sit at room temperature for 30 minutes before baking, then bake as directed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
