Description
This Healthier Broccoli Chicken Casserole is a comforting, nutritious dish combining whole-wheat pasta, fresh broccoli, tender cooked chicken, and a creamy mushroom sauce made with sautéed vegetables and sharp cheddar cheese. Baked to bubbly perfection, this casserole offers a flavorful, wholesome meal perfect for family dinners and meal prepping.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces whole-wheat rotini pasta
- 1 large head of broccoli, cut into florets (about 1 pound)
Sauce and Flavorings
- 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 shredded sharp cheddar cheese, divided
- 2 cups diced or shredded cooked chicken
Instructions
- Cook pasta and broccoli: Bring a large pot of salted water to a boil. Add the whole-wheat rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Add the broccoli florets to the boiling water about 1 minute before the pasta finishes cooking to blanch them slightly. Drain the pasta and broccoli together and set aside.
- Prepare the mushroom sauce: In a large skillet over medium heat, melt the butter or heat olive oil. Add the thinly sliced onion and baby bella mushrooms and sauté until soft and caramelized, about 5-7 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant. Sprinkle the flour over the sautéed vegetables and stir well to coat evenly, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken or vegetable stock and milk, ensuring no lumps form. Stir in the Dijon mustard, sea salt, and freshly cracked black pepper. Bring the mixture to a gentle simmer and cook, stirring frequently, until the sauce thickens, about 3-5 minutes. Remove from heat and stir in 1 cup of the shredded sharp cheddar cheese until melted and smooth.
- Assemble and bake the casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl or directly in a baking dish, combine the cooked pasta, blanched broccoli, mushroom cheese sauce, and diced cooked chicken. Mix gently to combine everything evenly. Transfer the mixture into a greased 9×13 inch baking dish if not already using one. Bake uncovered for 20 minutes. Remove the dish from the oven, sprinkle the remaining 1 cup of sharp cheddar cheese evenly over the top, then return to the oven and bake an additional 10-15 minutes until the cheese is melted, bubbly, and slightly golden. Let the casserole rest for a few minutes before serving. Garnish with freshly cracked black pepper and fresh herbs if desired.
Notes
- Use whole-wheat pasta to increase fiber and nutrients compared to regular pasta.
- You can substitute milk with a lower-fat option or plant-based milk to reduce calories or accommodate dietary preferences.
- If you prefer a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a sprinkle of breadcrumbs on top before baking can add a crunchy texture.
