Description
This Healthier Broccoli Chicken Casserole is a nourishing and flavorful dish combining whole-wheat pasta, tender broccoli florets, sautéed mushrooms, and shredded chicken, all baked in a creamy cheese sauce. Perfect for a wholesome family meal, it balances comforting flavors with nutrient-rich ingredients for a satisfying dinner.
Ingredients
Scale
Pasta and Vegetables
- 8 ounces whole-wheat rotini pasta
- 1 large head of broccoli, cut into florets (about 1 pound)
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 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 Chicken
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups diced or shredded cooked chicken
Instructions
- Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the whole-wheat rotini pasta and cook until al dente according to package instructions. One minute before the pasta is done, add the broccoli florets to the boiling water. Drain both pasta and broccoli together and set aside.
- Make the Mushroom Sauce: In a large skillet, heat butter or olive oil over medium heat. Add the thinly sliced onion, mushrooms, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Sprinkle in the flour and stir to coat the vegetables evenly. Gradually whisk in the chicken or vegetable stock, followed by the milk and Dijon mustard. Season with sea salt and black pepper. Simmer the sauce, stirring often, until it thickens, about 5 minutes. Stir in 1 cup of shredded sharp cheddar cheese until melted and smooth.
- Assemble and Bake: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta, broccoli, mushroom cheese sauce, and shredded chicken. Transfer the mixture to a baking dish and spread evenly. Bake uncovered for 15 minutes. Remove from oven, sprinkle the remaining 1 cup of cheddar cheese evenly on top, and return to oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly. Garnish with freshly cracked black pepper and herbs if desired, and serve warm.
Notes
- Use whole-wheat pasta for added fiber and nutrients.
- Chicken can be pre-cooked rotisserie, baked, or boiled for convenience.
- For a vegetarian version, substitute cooked chickpeas or tofu for chicken and use vegetable stock.
- Ensure not to overcook pasta when boiling, as it will bake further in the oven.
- The sauce thickens as it cools; reheat gently if preparing ahead.
