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A baked casserole in a white dish, topped with melted cheese and containing pieces of broccoli and chicken in a creamy sauce, placed on a marble countertop.

Dump-and-Go Cheesy Chicken Broccoli Macaroni

This dump-and-go cheesy chicken broccoli macaroni adds raw chicken, uncooked pasta, and broccoli to one dish with cream cheese and cheddar and bakes everything together for an easy weeknight casserole ready in under an hour.
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Course: Main Course
Cuisine: American
Keyword: broccoli, casserole, cheese, macaroni
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 6

Ingredients

  • 1½ lbs boneless skinless chicken breasts cut into small bite-size pieces
  • 12 oz elbow macaroni uncooked
  • 2-3 cups broccoli florets cut small
  • 2 cups shredded sharp cheddar cheese divided
  • 1.5 cup chicken broth
  • 1 cup whole milk
  • 4 oz cream cheese cubed
  • 1 tbsp Creole Trinity and Herb Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • Salt & pepper to taste

Instructions

  • Preheat oven to 375°F and lightly grease a 9x13 casserole dish.
  • Add the uncooked macaroni, diced raw chicken and broccoli straight into the dish.
  • Sprinkle with garlic powder, onion powder, paprika, salt and pepper.
  • Pour in the chicken broth and milk. Add cubes of cream cheese. Stir everything really well, making sure the macaroni is mostly submerged in the liquid.
  • Cover tightly with foil — this part is important because you need that steam to cook the pasta.
  • Bake covered for 35 minutes.
  • Remove from the oven and give everything a really good stir. Check the pasta. If it’s still pretty firm, cover and bake another 10 minutes.
  • Once the pasta is tender and the chicken has reached 165°F, stir in 1½ cups cheddar cheese.
  • Top with the remaining ½ cup cheddar and bake uncovered for 5–10 minutes, just until melted and bubbly.
  • Let it sit for about 5 minutes before serving. It’ll thicken as it rests.
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