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Broccoli Chicken Casserole Recipe

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4.2 from 32 reviews

This Broccoli Chicken Casserole is a comforting and hearty dish featuring tender chicken, al dente pasta, fresh broccoli, and a creamy mushroom-cheddar sauce baked to perfection. It’s perfect for a family dinner or meal prep, combining nutritious vegetables and protein with rich, cheesy flavors.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Pasta and Vegetables

  • 8 ounces uncooked pasta
  • 1 large head of broccoli, cut into bite-sized florets (about 1 pound)

Sauce and Filling

  • 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
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided
  • 2 cups diced or shredded cooked chicken

Instructions

  1. Preheat Oven: Heat your oven to 400°F (204°C) so it’s ready to bake the casserole once assembled.
  2. Cook Pasta and Broccoli: Boil a large pot of generously salted water. Add the pasta and cook until just al dente. About one minute before the pasta finishes, add the broccoli florets to the same boiling water. Stir together, then drain pasta and broccoli and set aside.
  3. Sauté Vegetables: In a large sauté pan, heat the butter or olive oil over medium-high heat. Add the sliced onion and cook for 3 minutes, stirring occasionally. Then add mushrooms and garlic and sauté for 5 more minutes until mushrooms are tender and cooked through.
  4. Make Sauce: Sprinkle the flour over the cooked vegetables and stir to combine. Cook for 1 minute, stirring occasionally. Pour in the chicken or vegetable stock and stir until smooth and most lumps disappear. Add the milk, Dijon mustard, salt, and pepper, stirring to combine. Continue heating until the sauce simmers, then remove from heat. Stir in 1 cup of shredded cheddar cheese until melted and smooth. Season with additional salt and pepper as needed.
  5. Assemble Casserole: In a large 9×13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce, and diced cooked chicken. Toss everything evenly, then smooth the mixture into an even layer.
  6. Bake: Place the dish in the oven and bake uncovered for 15 minutes. Remove from oven and sprinkle the remaining 1 cup of cheddar cheese evenly on top. Return to oven and bake for another 10 minutes or until the cheese is melted and bubbly.
  7. Serve: Remove from oven and serve warm. Optionally garnish with extra freshly cracked black pepper for added flavor.

Notes

  • You can substitute the pasta with gluten-free pasta if desired.
  • Use either butter or olive oil based on your preference or dietary needs.
  • Leftover casserole keeps well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • For a lighter version, use low-fat milk and reduce the cheese amount.
  • Adding fresh herbs like thyme or parsley can add extra flavor if desired.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/broccoli-chicken-casserole-recipe/