Pimento Cheese Chicken and Broccoli Casserole with Ritz
Memaw's pimento cheese chicken casserole does not believe in subtlety. It’s rich, cheesy, and fully prepared to outshine everything else on the table without so much as a courtesy nod. You’ve got tender chicken, pasta doing its cozy carb thing, broccoli reminding you that there's nurtrition involved, and a buttery Ritz topping that crunches loud enough to rattle the vintage teacups in your china cabinet.
Servings 6
Calories 587kcal
Ingredients
- 8 ounces penne pasta cooked al dente
- 2 cups cooked chicken shredded
- 3 cups frozen broccoli partially thawed and drained (squeeze it a little… we don’t need swamp casserole)
- 1 cup frozen onion and pepper mix
- 21 ounces cream of chicken soup 2 10.5-ounce cans
- ½ cup milk just enough to loosen it, not drown it
- 2 cups shredded cheddar cheese
- 4 ounces diced pimientos, drained
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
topping
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F.
- In a large bowl, stir together the 2 cans of soup + milk until smooth.
- This should look thick and creamy, not soupy.
- Add pasta, chicken, broccoli, 1-½ cups cheese, pimientos, and seasonings.
- Stir until everything is coated and cozy.
- Spread into a greased baking dish.
- Mix crackers with melted butter and sprinkle over the top.
- Bake 25–30 minutes until bubbly and heated through (165℉) . 5 minutes before the casserole is done add remaining cheese to the top.
- Let it sit 5 minutes before serving.
Video
Notes
Storage:
Scoop leftovers into an airtight container and refrigerate up to 3–4 days. The flavors get cozier overnight, like they had a little meeting and decided to improve themselves.
Tips:
- Don’t overcook the pasta.
Al dente. Firm. A little attitude. It’s going back in the oven—don’t turn it into mush on step one. - Drain that broccoli.
Frozen broccoli holds onto water like it’s emotionally attached. Don't cook it. Partially thaw it, pat it dry, and move on. - Season the mixture before it bakes.
Taste it. Adjust it. This is your moment. Don’t send it into the oven bland and hoping for a miracle.
Nutrition
Calories: 587kcal | Carbohydrates: 50g | Protein: 31g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 1416mg | Potassium: 529mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1504IU | Vitamin C: 61mg | Calcium: 364mg | Iron: 3mg
