Name: Healthier Broccoli Chicken Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 ounces uncooked whole-wheat rotini pasta; 1 large head broccoli (about 1 pound florets), cut into bite-sized florets; 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; 2 cups (8 ounces) shredded sharp cheddar cheese, divided; 2 cups diced or shredded cooked chicken

Introduction

This Healthier Broccoli Chicken Casserole is a comforting and nutritious meal that’s perfect for any night of the week. Packed with tender chicken, fresh broccoli, and a creamy cheese sauce, it’s a delicious way to enjoy a wholesome dinner. Plus, using whole-wheat pasta adds a nutritious twist to this classic casserole.

A white dish filled with a baked pasta meal showing three main layers: twisted spiral pasta cooked to a soft yellow color forming the base, scattered green broccoli florets and browned mushroom slices as the middle layer, and bite-sized pieces of golden brown grilled chicken on top. There is melted white cheese draped throughout, with black pepper and bits of green herbs sprinkled over all. A woman's hand holds a wooden spoon scooping the warm mix from one corner, revealing the creamy inside. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces uncooked pasta (whole-wheat rotini recommended)

1 large head of 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 (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

2 cups (8 ounces) shredded sharp cheddar cheese, divided

2 cups diced or shredded cooked chicken

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Cook the pasta in a large pot of generously salted boiling water until al dente. About 1 minute before the pasta is done, add the broccoli florets to the boiling water and stir to combine. Drain both pasta and broccoli and set aside.

Step 3: While the pasta cooks, heat the butter or olive oil in a large sauté pan over medium-high heat. Add the sliced onion and sauté for 3 minutes, stirring occasionally.

Step 4: Add the sliced mushrooms and minced garlic to the pan. Continue to sauté for about 5 more minutes, stirring occasionally, until mushrooms are cooked through.

Step 5: Sprinkle the flour evenly over the onion and mushroom mixture, stirring to combine. Cook for 1 minute, stirring occasionally to avoid lumps.

Step 6: Slowly add the chicken or vegetable stock, stirring constantly until most lumps are dissolved. Then add the milk, Dijon mustard, salt, and black pepper. Stir and cook until the sauce just begins to simmer. Remove from heat and stir in 1 cup of shredded cheddar cheese until smooth. Taste and adjust seasoning if necessary.

Step 7: In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce, and cooked chicken. Toss gently until well mixed, then spread into an even layer.

Step 8: Bake uncovered for 15 minutes. Remove the baking dish from the oven, sprinkle the remaining 1 cup of cheddar cheese evenly over the top, and return to the oven. Bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 9: Serve warm, garnished with extra black pepper or fresh herbs if desired.

Tips & Variations

For added creaminess, stir in a dollop of Greek yogurt or sour cream before baking.

Substitute the chicken with cooked turkey or tofu for a different protein option.

Feel free to add other vegetables like bell peppers, spinach, or zucchini to boost nutrition.

If dairy-free, use plant-based milk and cheese alternatives that melt well.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Add it to the boiling pasta water similarly and be sure to drain thoroughly to avoid excess moisture in the casserole.

Is it possible to make this casserole ahead of time?

Absolutely. You can prepare the casserole up to the step before baking, then cover and refrigerate it for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes if baking from chilled.