Cheese lovers will enjoy the bright combination of queso dip and sharp cheddar in this simple, family-friendly casserole. Leftover cooked chicken works perfectly, and when combined with pasta and fresh broccoli it becomes a hearty, comforting meal. The queso adds a pleasant zing that lifts the whole dish.
This casserole is very versatile: follow the recipe as written or adapt it to what you have on hand. I used small shells, but penne, fusilli, or other short pasta shapes work equally well. You can swap the sharp cheddar for a Mexican blend or Monterey Jack if you prefer. Adjust the queso dip to your preferred heat level—mild, medium, or spicy—to suit your taste.
Let’s get started
Preheat your oven to 350°F (175°C). Chop the broccoli into bite-size florets. Cook the pasta in a large pot of generously salted boiling water until al dente. One minute before the pasta is done, add the broccoli to the pot so it finishes cooking with the pasta. Drain both and set aside.
While the pasta cooks, heat the oil in a sauté pan over medium-high heat. Add the chopped onion and cook about 3 minutes until softened. Add the minced garlic and cook another 3–5 minutes, stirring occasionally, until fragrant.
Making the sauce
Sprinkle the flour over the cooked onions and stir to combine. Add the queso dip, chicken broth, and diced tomatoes with green chilies, and season with salt and pepper to taste. Bring the mixture to a gentle boil. Stir in 1 cup of shredded cheddar until melted, then remove the pan from the heat and taste for seasoning.
Putting it all together
In a sprayed 13 x 9-inch baking dish, combine the chopped cooked chicken with the drained pasta and broccoli. Pour the cheese and onion sauce evenly over the mixture and stir gently so everything is coated. Cover the dish with foil and bake for 20 minutes.
Remove the foil, sprinkle the remaining cup of shredded cheddar over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbling. Let the casserole rest a few minutes before serving.
The result is tender broccoli, moist chicken, and pasta all smothered in a creamy queso-cheddar sauce. The diced tomatoes with green chilies add texture and a hint of heat, while the cooked onions and garlic deepen the savory flavor. This blended combination makes the casserole a satisfying, crowd-pleasing main course.
Cheesy Chicken Casserole
20 mins
30 mins
50 mins
Ingredients
- 2 cups cooked chicken, chopped to bite size
- 8 oz. uncooked pasta (small shells or penne)
- 1 large head broccoli, chopped into bite-size florets
- 2 Tbsp. olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 Tbsp. flour
- 1 cup Queso dip
- 1/2 cup chicken broth
- 10 oz. diced tomatoes with green chilies
- Salt and pepper to taste
- 2 cups sharp cheddar cheese, divided
Instructions
- Preheat oven to 350°F. Chop cooked chicken and set aside.
- Cook pasta according to package directions until al dente. One minute before the pasta finishes, add the broccoli to the boiling water. Drain both and set aside.
- In a sauté pan, heat the olive oil over medium-high. Cook the onion about 3 minutes, then add garlic and cook 3–5 more minutes. Sprinkle flour over the onions and stir to combine. Add the queso, chicken broth, diced tomatoes with green chilies, and salt and pepper. Bring to a gentle boil. Stir in 1 cup of cheddar until melted, then remove from heat.
- Spray the bottom of a 13 x 9 baking dish. Combine the chicken, pasta, and broccoli in the dish, pour the sauce evenly over the top, and stir gently to coat.
- Cover with foil and bake 20 minutes. Remove foil, sprinkle the remaining 1 cup of cheddar over the casserole, and bake uncovered for 10 minutes more. Let rest a few minutes, then serve.
Nutrition
If you enjoy casseroles, try other variations by swapping vegetables or cheeses to create new flavors. This Cheesy Chicken Casserole is an easy, satisfying way to use leftovers and feed a crowd.
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