Description
This Healthier Broccoli Chicken Casserole is a nutritious and comforting dish featuring whole-wheat pasta, fresh broccoli, sautéed mushrooms, and tender chicken all combined in a creamy cheese sauce and baked to perfection. It’s a wholesome family meal that balances indulgence with healthy 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)
Sautéed Vegetables
- 2 tablespoons butter or olive oil
- 1 small white onion, thinly sliced
- 8 ounces baby bella (cremini) mushrooms, thinly sliced
- 4 cloves garlic, minced
Sauce
- 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 shredded sharp cheddar cheese, divided
Protein
- 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 almost al dente according to package instructions. One minute before the pasta is done, add the broccoli florets to the boiling water. Once the broccoli and pasta are cooked, drain them together and set aside.
- Make the Mushroom Sauce: In a large skillet over medium heat, melt the butter or heat the olive oil. Sauté the thinly sliced onion until translucent. Add the sliced baby bella mushrooms and cook until they release their juices and soften. Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly to coat, cooking for about 1-2 minutes to remove the raw flour taste.
- Add Liquids and Seasoning: 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, stirring frequently until the sauce thickens. Remove from heat and stir in 1 cup of shredded sharp cheddar cheese until melted and incorporated.
- Assemble 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 and broccoli, the mushroom cheese sauce, and the diced or shredded cooked chicken. Mix everything gently so the sauce evenly coats all ingredients.
- Bake the Casserole: Transfer the mixture into a baking dish if not already in one. Spread it evenly and bake uncovered in the preheated oven for 20 minutes.
- Add Cheese Topping and Finish Baking: Remove the casserole from the oven and sprinkle the remaining 1 cup of shredded sharp cheddar cheese evenly on top. Return to the oven and bake until the cheese is melted, bubbly, and slightly golden, about 8-10 more minutes.
- Serve: Remove from oven, let rest slightly. Serve hot, garnished with freshly cracked black pepper and chopped fresh herbs if desired for extra flavor and presentation.
Notes
- Use whole-wheat pasta for added fiber and nutrients.
- Chicken can be substituted with turkey or tofu for a different protein option.
- If dairy-free, use plant-based milk and cheese alternatives.
- To save time, cook the pasta and broccoli simultaneously in the boiling water.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
