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top view of broccoli chicken casserole with spoon in it.

Broccoli Chicken Pasta Casserole

Broccoli Chicken Pasta Casserole is such a weeknight delight. Comforting, hearty, cheesy and delicious! Loaded with chicken and veggies.
Course Main Course
Cuisine American
Diet Low Salt
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings
Calories 383kcal
Author Rena


  • 8 ounces uncooked whole-wheat pasta
  • 1 large head of broccoli about 1 pound of florets
  • 2 tbsp. olive oil
  • 1 small white onion
  • 8 ounces cremini mushrooms
  • 4 cloves garlic minced
  • 2 tbsp. cornstarch
  • 1-1/2 cups milk of choice
  • 1 cup chicken or vegetable stock
  • 1 tbsp. Dijon mustard
  • 1 tsp. kosher salt
  • 1/4 tsp. 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


  • Heat the oven to 400°F and cook pasta according to the package directions. Stir occasionally, until pasta is al dente, about 10-12 minutes.
  • Cut the broccoli into bite-size pieces. Quarter the mushrooms and dice the 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 olive oil in a pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add mushrooms and garlic, cook, until mushrooms are slightly golden brown.
  • Meanwhile, whisk cornstarch and 1/4 cup milk to a bowl and set aside.
  • Reduce the heat to a low and pour the stock and remaining 1 1/4 cup of milk into the pan. Add mustard, salt, and pepper, mix well to combine. Cook until the mixture starts to simmer.
  • Pour in the prepared cornstarch and milk mixture, mixing thoroughly until sauce is thickened.
  • Take off the heat and stir in 1 cup of the shredded cheese. Taste and adjust the salt and pepper according to your taste.
  • In a baking dish, add the cooked pasta, broccoli, and diced chicken. 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 cheese on top, is bubbly and golden.
  • Serve warm and enjoy!



  • 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 own 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.


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