Broccoli Chicken Pasta Casserole
Broccoli Chicken Pasta Casserole is such a weeknight delight. Comforting, hearty, cheesy and delicious! Loaded with chicken and veggies.
Servings: 6 servings
Ingredients
- 8 ounces whole-wheat pasta
- 1 large head of broccoli about 1 pound of florets
- 2 tablespoons olive oil
- 1 small white onion
- 8 ounces cremini mushrooms
- 4 cloves garlic minced
- 2 tablespoons cornstarch
- 1-1/2 cups milk of choice
- 1 cup chicken or vegetable stock
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly-cracked black pepper
- 2 cups diced cooked chicken breast dice or shredded, I used rotisserie chicken
- 1 1/2 cups shredded cheddar cheese divided
Instructions
- Heat the oven to 400°F and cook 8 ounces whole-wheat pasta according to the package directions. Stir occasionally, until pasta is al dente, about 10-12 minutes.
- Cut the 1 large head of broccoli into bite-size pieces. Quarter the 8 ounces cremini mushrooms and dice the 1 small white onion. Add broccoli florets to the pasta, about a minute or two before the pasta is done.
- When finished cooking, drain well in a colander and run under cold water to stop the cooking process.
- Next, heat 2 tablespoons olive oil in a pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add mushrooms and 4 cloves garlic, cook until mushrooms are slightly golden brown.
- Meanwhile, whisk 2 tablespoons cornstarch and 1/4 cup of the 1-1/2 cups milk of choice in a bowl and set aside.
- Reduce the heat to a low and pour the 1 cup chicken or vegetable stock and the remaining 1 1/4 cup of milk into the pan. Add 1 tablespoon Dijon mustard, 1 teaspoon kosher salt, and 1/4 teaspoon freshly-cracked black pepper, mix well to combine. Cook until the mixture starts to simmer.
- Pour in the prepared cornstarch and milk mixture, mixing thoroughly until the sauce is thickened.
- Take off the heat and stir in 1 cup of the 1 1/2 cups shredded cheddar cheese. Taste and adjust the salt and pepper according to your taste.
- In a baking dish, add the cooked pasta, broccoli, and 2 cups diced cooked chicken breast. Pour over the mushroom sauce, and stir to nicely coat all the ingredients.
- Smooth the top with the back of a spoon and sprinkle with the remaining 1/2 cup of shredded cheese.
- Bake in preheated oven for 15 minutes, until the cheese on top is bubbly and golden. Serve warm and enjoy!
Video
Notes
- Use a preheated oven.
- To make life even easier, use rotisserie or leftover chicken.
- Buy broccoli and cut it into florets. It’s fresher this way, and you have control over how big you want your florets.
- Stir your pasta as soon as you drop it in the water; this prevents the pasta from sticking.
- Cook your pasta a minute short of al dente; this will make sure your pasta isn't too mushy after baking.
- You can use any fat content milk you’d like to make this dish rich and creamy, or lighter.
- Ideally, shred your cheddar; pre-shredded cheddar never melts that well.
- Add a sprinkle of red pepper flakes, for a touch of heat, if you like.
- Add a dash of nutmeg for a touch of warming winter flavor.
Nutrition
Calories: 383kcal | Carbohydrates: 45g | Protein: 29g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 760mg | Potassium: 751mg | Fiber: 3g | Sugar: 4g | Vitamin A: 831IU | Vitamin C: 92mg | Calcium: 223mg | Iron: 3mg