Description

This Healthier Broccoli Chicken Casserole is a wholesome, comforting dish combining tender whole-wheat pasta, fresh broccoli florets, sautéed mushrooms and onions, and shredded chicken, all baked in a creamy cheesy sauce. The casserole is baked to perfection with a golden melted cheddar topping, making it a nutritious and satisfying meal perfect for family dinners. Using whole-wheat pasta and fresh vegetables adds fiber and nutrients while keeping it deliciously flavorful.

Ingredients

Scale

Pasta and Vegetables

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

Sautéed Vegetables and 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 (8 ounces) shredded sharp cheddar cheese, divided
2 cups diced or shredded cooked chicken

Instructions

Preheat oven: Heat your oven to 400°F to prepare for baking the casserole later.
Cook pasta and broccoli: Boil a large pot of generously salted water. Cook the pasta until al dente, and about 1 minute before it’s done, add the broccoli florets to the pot. Stir and cook together briefly, then drain both pasta and broccoli and set aside.
Sauté onions, mushrooms, and garlic: In a large sauté pan over medium-high heat, heat the butter or olive oil. Add the thinly sliced onion and cook for 3 minutes, stirring occasionally. Add the mushrooms and minced garlic and continue to sauté for 5 more minutes until mushrooms are fully cooked through.
Make the sauce: Sprinkle the flour evenly over the cooked vegetables and stir well. Cook for 1 minute to remove raw flour taste. Slowly whisk in the chicken or vegetable stock, stirring to break up any clumps. Add the milk, Dijon mustard, salt, and pepper, stirring to combine. Continue cooking until the sauce reaches a simmer, then remove from heat. Stir in half of the shredded cheddar cheese (1 cup) until melted and smooth. Adjust seasoning if needed.
Combine casserole ingredients: In a 9 x 13-inch baking dish, mix together the cooked pasta, broccoli, mushroom sauce, and cooked chicken until evenly combined. Smooth the mixture into an even layer.
Bake casserole: Bake the casserole uncovered in the preheated oven for 15 minutes. Remove from the oven, sprinkle the remaining 1 cup of cheddar cheese evenly on top, then bake for an additional 10 minutes or until the cheese is melted and bubbly.
Serve: Remove from oven and serve warm. Optionally garnish with extra black pepper or fresh herbs to taste.

Notes

To make this dish quicker, use pre-cooked rotisserie chicken.
Vegetarian option: Substitute the chicken with extra mushrooms or a plant-based protein and use vegetable stock.
Use low-fat milk or milk alternatives to reduce calories and fat.
For a gluten-free version, use gluten-free flour and pasta.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: broccoli chicken casserole, healthy chicken casserole, cheesy chicken casserole, whole wheat pasta casserole, baked chicken casserole, nutritious family dinner