Description
Broccoli Chicken Casserole
This comforting Broccoli Chicken Casserole brings back nostalgic memories of classic family dinners, but with a modern, healthier twist. Instead of the canned cream of mushroom soup, this version features a homemade creamy mushroom sauce for an extra rich flavor. With tender chicken, your choice of pasta, lots of sharp cheddar, and plenty of broccoli, it’s creamy comfort food that’s still lightened-up and nutritious. Perfect for a cozy family meal that disappears in a flash!
8 oz uncooked pasta (any type)
1 large head broccoli, cut into florets (or 1 lb frozen)
2 tbsp butter or olive oil
1 small white onion, sliced
8 oz baby bella mushrooms, sliced
4 cloves garlic, minced
3 tbsp flour
1 cup chicken or vegetable stock
1 1/2 cups milk
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
2 cups sharp cheddar cheese, shredded
2 cups cooked chicken, diced
Directions:
1. Preheat oven to 400°F.
2. Cook pasta in salted water until al dente. Add broccoli for the last minute. Drain.
3. Sauté onion, mushrooms, and garlic in butter until soft. Add flour, then stock, milk, mustard, salt, and pepper. Simmer and stir in 1 cup cheese.
4. Combine pasta, broccoli, sauce, and chicken in a baking dish.
5. Bake 15 mins. Top with remaining cheese, bake another 10 mins.
Prep Time: 15 mins
Kcal: 350 per serving
Step-by-Step Guide
1. Prep & Cook Base: Preheat your oven to 400°F (200°C). Cook 8 oz of pasta in a large pot of salted boiling water until just al dente. In the final minute of cooking, add the broccoli florets to blanch them. Drain the pasta and broccoli together and set aside.
2. Make the Creamy Sauce: In a large skillet, melt 2 tbsp of butter over medium heat. Add the sliced onion and mushrooms, cooking for 5-7 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the 3 tbsp of flour over the vegetables and stir constantly for 1 minute to cook off the raw flour taste.
3. Finish the Sauce: Gradually whisk in 1 cup of chicken stock, followed by 1 1/2 cups of milk, ensuring no lumps form. Bring to a gentle simmer, stirring frequently until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the Dijon mustard, salt, pepper, and 1 cup of the shredded cheddar cheese until smooth and creamy.
4. Combine & Assemble: In a large mixing bowl, combine the drained pasta and broccoli, the diced cooked chicken, and the prepared creamy sauce. Stir until everything is evenly coated. Transfer the mixture to a 9×13 inch baking dish.
5. Bake: Bake the uncovered casserole in the preheated oven for 15 minutes. Remove from the oven, sprinkle the remaining 1 cup of cheese evenly over the top, and return to the oven for another 10 minutes, or until the cheese is bubbly and golden brown.
Serving Suggestions
This hearty casserole is a complete meal on its own. For a lighter touch, serve it with a simple side salad dressed with a tangy vinaigrette to cut through the richness. A side of crusty whole-grain bread or garlic bread is perfect for soaking up any extra sauce. If you want to add more color and nutrients, roasted carrots or a fresh fruit salad make excellent accompaniments.
How-to Summary
To make this Broccoli Chicken Casserole, cook pasta and blanch broccoli together. Sauté onions, mushrooms, and garlic to create a base for a homemade creamy cheese sauce. Combine the sauce with the pasta, broccoli, and cooked chicken in a baking dish. Bake for 15 minutes, top with remaining cheese, and bake for another 10 minutes until golden and bubbly.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the casserole completely (including the final cheese topping), cover tightly, and refrigerate for up to 24 hours. When ready to bake, you may need to add 5-10 extra minutes to the baking time since it will be cold.
What can I use instead of mushrooms? If you’re not a fan of mushrooms, simply omit them. You can add a cup of diced bell peppers or sun-dried tomatoes for a different flavor profile and texture.
Can I use frozen broccoli? Absolutely. Use a 1 lb bag of frozen broccoli florets. There’s no need to thaw; add them directly to the pasta pot for the last 2-3 minutes of cooking before draining.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat in a 350°F oven until warmed through.
Can I use a different type of cheese? Definitely. While sharp cheddar provides great flavor, you can substitute with Gruyère, Monterey Jack, Gouda, or a pre-shredded Italian blend for a different taste.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will continue to soften in the oven—aim for al dente. Do not skip cooking the flour for a full minute in the sauce step; this eliminates a raw, pasty flavor. Ensure your sauce has thickened nicely on the stovetop before combining, as a thin sauce will make the final casserole watery. Finally, resist the urge to add all the cheese to the sauce; reserving a portion for the top ensures a beautifully browned, cheesy crust.
Conclusion
This Broccoli Chicken Casserole successfully updates a classic comfort food with a from-scratch, flavorful sauce that’s both satisfying and more nutritious. It’s a versatile, crowd-pleasing dish perfect for busy weeknights, potlucks, or meal prep. By following this guide and avoiding common pitfalls, you’ll create a creamy, cheesy, and comforting bake that your whole family will love.