HEALTHIER BROCCOLI CHICKEN CASSEROLE
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.
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Servings: 8
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.