Chicken Broccoli Pasta Salad

Campbell's Chicken Broccoli Pasta Salad Recipe

Need a tasty, simple dish for a block party or buffet?  This versatile pasta salad is great for feeding your family, but can be easily doubled or tripled to feed a crowd.

At a glance


20 min.


20 min.



Servings: 1 3/4 cups each

Made With

  • Pepperidge Farm® Classic Caesar Croutons

    Pepperidge Farm® Classic Caesar Croutons

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What You'll Need

4 cups rotini (spiral) pasta or medium shell-shaped pasta, cooked and drained
2 1/2 cups small broccoli florets
1 large green pepper or red bell pepper, coarsely chopped (about 1 cup)
2 cups cubed cooked chicken
1 1/2 cups prepared ranch dressing
12 ounces (about 1 1/2 cups) Pepperidge Farm® Classic Caesar Croutons

How to Make It

  • 1

    Toss the pasta, broccoli, pepper, chicken and dressing in a large bowl until evenly coated. Toss with the croutons just before serving.

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  • Helper: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs cubed, for 5 minutes or until the chicken is cooked through.
  • Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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