Description
This Healthier Broccoli Chicken Casserole combines tender chicken, broccoli, mushrooms, pasta, and a creamy homemade cheddar sauce. It makes a satisfying family dinner without canned soup and can easily be adapted with gluten-free pasta and flour.
Ingredients
Scale
- 8 ounces uncooked whole-wheat rotini or another short pasta
- 1 large head broccoli, cut into bite-sized florets, about 1 pound
- 2 tablespoons butter or olive oil
- 1 small white onion, thinly sliced
- 8 ounces baby bella mushrooms, thinly sliced
- 4 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup low-sodium chicken or vegetable stock
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt, plus more for pasta water
- 1/4 teaspoon freshly cracked black pepper, plus more for serving
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups diced or shredded cooked chicken
- Chopped parsley or chives for serving, optional
Instructions
- Heat the oven to 400°F.
- Bring a large stockpot of generously salted water to a boil.
- Cook the pasta until almost al dente. Add the broccoli during the final minute of cooking.
- Drain the pasta and broccoli, then set them aside.
- Heat the butter or olive oil in a large sauté pan over medium-high heat.
- Add the onion and cook for 3 minutes, stirring occasionally.
- Add the mushrooms and garlic, then cook for 5 minutes until the mushrooms soften and begin to brown.
- Sprinkle the flour evenly over the vegetables. Stir and cook for 1 minute.
- Slowly add the stock while stirring until most of the flour clumps disappear.
- Add the milk, Dijon mustard, salt, and black pepper.
- Cook while stirring until the sauce reaches a gentle simmer and thickens.
- Remove the pan from the heat and stir in 1 cup of shredded cheddar.
- Combine the cooked pasta, broccoli, chicken, and mushroom cheddar sauce in a 9-by-13-inch baking dish.
- Spread the mixture into an even layer.
- Bake uncovered for 15 minutes.
- Sprinkle the remaining cheddar evenly over the casserole.
- Bake for another 10 minutes, until the cheese melts and the edges bubble.
- Rest for 5 minutes, then serve warm with black pepper and fresh herbs if desired.
Notes
- For a gluten-free version, use certified gluten-free pasta and replace the flour with a cup-for-cup gluten-free flour blend.
- Drain gluten-free pasta 1 to 2 minutes before the package time because it will continue cooking in the oven.
- You may replace fresh broccoli with 1 pound of thawed frozen broccoli florets. Pat them dry and skip boiling them with the pasta.
- Rotisserie chicken, leftover roasted chicken, or cooked turkey can replace the cooked chicken.
- Freshly shredded cheddar melts more smoothly than packaged shredded cheese.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled individual portions for up to 2 months and thaw them overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 412
- Sugar: 7
- Sodium: 548
- Fat: 19
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 29
- Cholesterol: 78