A balanced meal has protein, carbohydrates, and vegetables. This is definitely a balanced meal all done in one baking dish! You can feed your family a healthy meal, and one everyone will enjoy.
This healthy chicken broccoli casserole meal feeds a big family, and you can add the veggies of your choice to custom make it to fit your taste. It is creamy and cheesy. So rich and delicious, even the little ones will enjoy it. Comfort food is an understatement.
This meal will make you feel all cozy and happy inside, especially during these cold winter months. The best part is that with just a few easy prep steps, everything is baked in one dish!
HOW TO MAKE CHICKEN BROCCOLI CASSEROLE FROM SCRATCH
Follow the recipe below, and make sure to read through the frequently asked questions and pro tips to bake the Best Broccoli Chicken Casserole.
- Step 1. preheat oven to 400F.
- Step 2. In a large stockpot, cook pasta until almost done. 5 minutes before it is al dente, put broccoli into the pot and cook for the 5 minutes remaining. Drain and set aside.
- Step 3. In the same pot, heat the butter or olive oil and sautee onions until they start to brown.
- Step 4. Add sliced mushrooms and minced garlic and sautee for 5 more minutes
- Step 5. Sprinkle flour over onion/mushroom mixture and cook for one-minute stirring occasionally. Add stock, dissolving any clumps that form.
- Step 6. Add in the milk, Dijon mustard, salt, and pepper. Cook sauce until it starts to simmer. Remove from heat.
- Step 7. Stir in one cup of shredded Cheddar cheese and adjust salt and pepper if needed.
- Step 8. In a 9×13 inch baking dish, combine pasta, broccoli, sauce, and chicken. Toss until well combined.
- Step 9. Bake, uncovered for 15 minutes. Add remaining Cheddar cheese and bake for 10 more minutes, uncovered.
RECIPE TIPS;
One very important issue is to not overcook your pasta. Remember it still needs baking time, so cook it just until it is al dente.
Be ready to add your broccoli to the cooking pasta, and cook it just for 5 minutes.
Nobody wants mushy broccoli either! Also, do not bake your casserole for more than 20 minutes. Remember it is baked uncovered and could easily dry up. If you want to make it healthier, use skim milk and reduced-fat cheddar cheese.
WHAT TO SERVE WITH CHICKEN BROCCOLI CASSEROLE
Chicken broccoli casserole is a complete meal in itself! If you want a bit more veggies with your meal, I would serve a salad. Tomato and avocado salad would go perfectly with this recipe.
HOW LONG DO I COOK CHICKEN BROCCOLI CASSEROLE
The baking time is very short! If you want to make things easy for you, use rotisserie chicken. That cuts your cooking time significantly.
Once you cook your pasta and sauce, it only takes 20 minutes of baking for this delicious chicken broccoli casserole to be ready for your family to enjoy.
HOW TO FREEZE CHICKEN BROCCOLI CASSEROLE
Freezing chicken broccoli casserole is very easy. Follow all steps and just before baking, let cool, wrap the baking dish in plastic wrap, and freeze. When ready to bake, let thaw for at least one hour before baking.
More Chicken Recipes You’ll Love
- 2-INGREDIENT SLOW COOKER SALSA CHICKEN
- FRENCH ONION CHICKEN BAKE
- EASY CHICKEN LOMBARDY
- CHICKEN AND SPINACH IN CREAMY MUSHROOM SAUCE
- BAKED SWEET AND SOUR CHICKEN
- CREAMY CAJUN CHICKEN PASTA
- CRISPY CHEDDAR CHICKEN
- CHICKEN PICCATA WITH LEMON SAUCE
HEALTHIER BROCCOLI CHICKEN CASSEROLE
Ingredients
- 1 large head of broccoli (about 4 cups of bite sized florets)
- 2 tablespoons butter or olive oil
- 8 oz uncooked rotini pasta
- 8 oz baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 3 tablespoons flour
- 1 small onion sliced thinly
- 1 ½ cups milk
- 1 cup chicken or vegetable stock
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups shredded sharp Cheddar cheese, divided
- 2 cups diced cooked chicken
Instructions
- Preheat oven to 400F
- In a large stockpot, cook pasta until almost done. 5 minutes before it is al dente, put broccoli into the pot and cook for the 5 minutes remaining. Drain and set aside.
- In the same pot, heat the butter or olive oil and sautee onions until they start to brown.
- Add sliced mushrooms and minced garlic and sautee for 5 more minutes.
- Sprinkle flour over onion/mushroom mixture and cook for one minute stirring occasionally. Add stock, dissolving any clumps that form.
- Add in the milk, Dijon mustard, salt and pepper. Cook sauce until it starts to simmer. Remove from heat.
- Stir in one cup of shredded Cheddar cheese and adjust salt and pepper if needed.
- In a 9x13 inch baking dish, combine pasta, broccoli, sauce, and chicken. Toss until well combined.
- Bake, uncovered for 15 minutes. Add remaining Cheddar cheese and bake for 10 more minutes, uncovered.
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