Description
This Healthier Broccoli Chicken Casserole is a hearty and nutritious main course made with your choice of pasta, tender chicken, fresh broccoli, and a creamy cheddar mushroom sauce. It’s an adaptable, comforting dish perfect for family meals, combining wholesome ingredients with rich flavors.
Ingredients
Pasta and Vegetables
- 8 ounces uncooked whole-wheat rotini pasta
- 1 large head of broccoli, cut into bite-sized florets (about 1 pound)
Sauce and Aromatics
- 2 tablespoons butter or olive oil
- 1 small white onion, thinly sliced
- 8 ounces baby bella (cremini) mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 cup chicken or vegetable stock
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
Cheese and Protein
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- 2 cups diced or shredded cooked chicken
Instructions
- Preheat Oven: Heat the oven to 400°F to prepare for baking the casserole later.
- Cook Pasta and Broccoli: Bring a large pot of generously salted water to a boil and cook the pasta until al dente. About 1 minute before the pasta is done, add the broccoli florets to the boiling water and stir gently to combine. Drain both the pasta and broccoli and set them aside.
- Sauté Vegetables: In a large sauté pan over medium-high heat, melt the butter or heat olive oil. Add the thinly sliced onion and sauté for 3 minutes, stirring occasionally until softened. Add the sliced mushrooms and minced garlic and continue sautéing for 5 minutes until mushrooms are cooked through.
- Make Cheese Sauce: Sprinkle flour evenly over the sautéed vegetables and stir to combine, cooking for 1 minute. Gradually add the chicken or vegetable stock, stirring to break up any lumps. Pour in the milk and add Dijon mustard, sea salt, and black pepper; stir well. Continue cooking until the sauce begins to simmer, then remove from heat. Stir in 1 cup of shredded cheddar cheese until melted and combined. Taste and adjust seasoning if necessary.
- Combine Casserole Ingredients: In a large 9×13-inch baking dish, mix the cooked pasta, broccoli, cheese sauce, and diced chicken until evenly combined. Spread the mixture into an even layer.
- Bake Casserole: Bake uncovered in the preheated oven for 15 minutes. Remove the dish and evenly sprinkle the remaining 1 cup of cheddar cheese on top. Return to the oven and bake an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the casserole warm, optionally garnished with extra black pepper or fresh herbs for added flavor and presentation.
Notes
- Any pasta can be used—including traditional semolina, whole wheat, egg, gluten-free, or alternative grains—based on your preference.
- Fresh broccoli can be substituted with 1 pound of thawed frozen broccoli florets for convenience.
- For a richer sauce, whole milk is recommended, but you can substitute with lower-fat milk to reduce calories.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
