Description

This Healthier Broccoli Chicken Casserole is a delicious and hearty main course featuring tender whole-wheat pasta, fresh broccoli florets, succulent cooked chicken, and a creamy, cheesy mushroom sauce made with sharp cheddar. Perfectly baked to a golden, melted cheese topping, this dish offers a comforting yet nutritious meal option with simple ingredient swaps to suit various preferences.

Ingredients

Pasta and Vegetables

8 ounces uncooked whole-wheat rotini pasta (or any preferred pasta)
1 large head of broccoli, cut into bite-sized florets (about 1 pound)

For the Sauce

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 all-purpose 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

Protein

2 cups diced or shredded cooked chicken

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Instructions

Preheat oven and prepare pasta: Preheat your oven to 400°F (205°C). In a large pot of generously salted boiling water, cook pasta until almost al dente. About 1 minute before the pasta finishes cooking, add the broccoli florets to the boiling water and stir to combine. Drain pasta and broccoli; set aside.
Sauté aromatics and vegetables: While pasta cooks, heat butter or olive oil in a large sauté pan over medium-high heat. Add thinly sliced onion and sauté for 3 minutes until starting to soften. Add mushrooms and minced garlic; continue sautéing for about 5 minutes, stirring occasionally, until mushrooms are tender and cooked through.
Make the creamy cheddar mushroom sauce: Sprinkle flour evenly over the sautéed vegetables and stir for 1 minute to cook the flour. Gradually add the chicken or vegetable stock, stirring to break up any lumps. Then add milk, Dijon mustard, salt, and black pepper. Stir continuously and bring sauce to a gentle simmer. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.
Combine casserole ingredients: In a large 9 x 13-inch baking dish, combine the drained pasta, broccoli, creamy mushroom sauce, and cooked chicken. Toss gently to combine all ingredients evenly. Spread mixture into an even layer in the baking dish.
Bake the casserole: Bake the casserole uncovered for 15 minutes. Remove the dish from the oven, sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Return to oven and bake for an additional 10 minutes or until the cheese topping is melted and bubbly.
Serve warm: Remove from oven and let rest briefly. Serve warm garnished with freshly cracked black pepper or fresh herbs if desired.

Notes

Pasta variations: You can use traditional semolina, whole-wheat, egg, gluten-free, or alternative-grain pastas as preferred.
Broccoli substitution: Frozen broccoli florets (thawed) can be used in place of fresh broccoli for convenience.
Cheese options: Sharp cheddar ensures a rich flavor, but feel free to experiment with other cheeses to suit taste preferences.
Chicken preparation: Use leftover roast chicken or rotisserie chicken for convenience and added flavor.
Storage: Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.