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Chicken and Broccoli Party Pasta

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“A tasty and satisfying main dish for 12 or 15 people”
1hr 15mins

Ingredients Nutrition

  • 1 (16 ounce) packagewide spiral shaped pasta (prepare according to package directions)
  • 3 12 cups water
  • 4 teaspoons chicken base (Tone's Chicken Base, may substitute powdered chicken bouillon)
  • 4 tablespoons dried onion flakes
  • 1 teaspoon garlic salt
  • 14 cup margarine
  • 2 (10 3/4 ounce) cans cream of chicken soup (flavors vary, use your favorite brand)
  • 1 (24 ounce) bag chicken meat (frozen, cubed, pre-cooked)
  • 23 cup stuffed green olive, sliced
  • 2 (16 ounce) packages frozen chopped broccoli
  • 1 14 cups nonfat sour cream
  • 6 cups cheddar cheese, grated


  1. Preheat oven to 350 degrees F.
  2. Cook noodles as directed. Simmer broccoli in a little water. Thaw chicken meat.
  3. In large saucepan, place water, chicken base or bouillon, onion flakes, garlic salt, olives, and margarine. Bring to a boil and reduce heat to slight simmer. If using bouillon, stir until dissolved.
  4. Drain noodles and broccoli. Add broccoli and chicken to noodles. Mix well and spread evenly in the bottom of a large disposable aluminum roasting pan (place pan on a cookie sheet for added stability).
  5. Cover noodle mixture with a generous layer of grated cheese.
  6. To the bouillon and onion broth add the soup and sour cream. Heat until just boiling. Stir well to combine.
  7. Pour the soup mixture evenly over the cheese layer.
  8. Place pan in oven and bake 35-40 minutes.
  9. Note: a small can of mushrooms may also be added to this dish -- mix into pasta along with chicken and broccoli.

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