Chicken Broccoli Pasta Casserole – Are you looking for a comforting and healthy meal that the whole family will love? Look no further than this creamy and delicious chicken broccoli pasta casserole! Made with wholesome ingredients like fresh broccoli, whole wheat pasta, and juicy diced chicken, this casserole is a true crowd-pleaser. Plus, with its irresistible cheesy flavor, it’s a perfect way to sneak in some veggies for picky eaters. Read on to learn how to make this simple yet satisfying dish!
This chicken broccoli pasta casserole is a true favorite in my household. Whenever I make it, my husband and little ones always gobble it up in record time, asking for seconds and thirds. The best part? It’s incredibly easy to make, so I can whip it up even on busy weeknights. I still remember the first time I made this recipe – I was nervous about whether the cheesy sauce would turn out okay, but it ended up being the perfect consistency. Now, I make it all the time and have even started experimenting with different veggies and protein sources. This casserole truly has become a staple in our household, and I hope it becomes one in yours too.
Why This Chicken Broccoli Pasta Casserole Recipe Is So Special?
Ingredients like whole wheat pasta, fresh broccoli, and lean chicken make this dish a healthy option that’s still packed with flavor. Plus, the cheesy sauce is made with simple ingredients like flour, chicken stock, and milk, so you can feel good about what you’re putting into your body.
Ingredients:
- 8 oz. (227 g) whole wheat pasta
- 12 oz. (340 g) frozen cut broccoli
- 2 tbsp. (30 g) butter or olive oil
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp. (24 g) flour
- 1 cup (240 ml) chicken stock (vegetable stock could also be used)
- 1 1/2 cup (360 ml) milk
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (3 g) sea salt
- 1/4 tsp (1 g) fresh-cracked black pepper
- 2 cups (226 g) shredded sharp cheddar cheese, divided (8 oz)
- 1 lb. (454 g) diced cooked chicken
Directions:
Preheat your oven to 400°F (200°C).
Cook 8 ounces of pasta in a large pot of generously salted boiling water until al dente.
About 2 minutes before the pasta is done, add 12 ounces of broccoli to the pasta water and stir until combined. This will save you a dish.
Drain the pasta and broccoli and set aside.
Using a sauté pan, melt 2 tablespoons of butter or olive oil over medium-high heat.
Add 1 small thinly sliced onion to the pan and cook for 3 minutes, stirring occasionally.
Add 4 cloves of minced garlic to the pan and cook for 3 more minutes, stirring occasionally.
Sprinkle 3 tablespoons of flour over the onion and garlic mixture and stir until combined. Cook for an additional 1 minute.
Slowly add 1 cup of chicken stock (vegetable stock could also be used) to the pan, stirring everything together until mostly smooth and clumps are gone.
Add in 1 1/2 cups of milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of sea salt, and 1/4 teaspoon of fresh-cracked black pepper. Stir until fully combined.
Continue to cook the sauce until it reaches a simmer. Then remove the sauce from heat and stir in 1 cup of the shredded cheese until thoroughly melted and combined.
Using a 9 x 13-inch baking dish, combine the cooked pasta, broccoli, 1 pound of diced cooked chicken, and cheese sauce. Toss until combined.
Evenly spread out the ingredients in the casserole dish.
Bake uncovered for about 15 minutes.
Remove the pan from the oven and sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
Bake for an additional 10 minutes or until the cheese is nice and melted.
Serve warm and enjoy!
Notes:
- You can use whole wheat pasta or gluten-free pasta if you prefer.
- Fresh broccoli can be used instead of frozen broccoli.
- To save time, use rotisserie chicken or leftover cooked chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
In conclusion, this Healthy Chicken Broccoli Pasta Casserole is a delicious and nutritious meal that is perfect for any occasion. With its creamy and flavorful cheese sauce, tender chunks of chicken, and nutritious broccoli, this casserole is sure to be a hit with both kids and adults alike. It’s also a great way to sneak in some extra veggies into your diet. This recipe is easy to make and can be prepared in advance, making it a perfect choice for busy weeknights or for feeding a crowd. Give it a try and enjoy a comforting and satisfying meal that is both healthy and delicious!
FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking it. Keep in mind that the cooking time may need to be adjusted slightly if you’re baking the casserole straight from the refrigerator.
Can I freeze this casserole?
Yes, you can freeze this casserole. Let it cool completely, then cover it tightly with plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, thaw the casserole overnight in the refrigerator, then bake it in a preheated 350°F oven for 30-40 minutes or until heated through.
Can I use a different type of cheese?
Yes, you can use a different type of cheese if you prefer. However, keep in mind that the flavor and texture of the casserole may be slightly different.
Can I add other vegetables to this casserole?
Yes, you can add other vegetables such as carrots, bell peppers, or mushrooms to this casserole. Just make sure to adjust the cooking time accordingly.
Is this recipe spicy?
No, this recipe is not spicy. However, you can add some red pepper flakes or hot sauce if you prefer a spicier flavor.
Chicken Broccoli Pasta Casserole
Ingredients
- 8 oz. 227 g whole wheat pasta
- 12 oz. 340 g frozen cut broccoli
- 2 tbsp. 30 g butter or olive oil
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 3 tbsp. 24 g flour
- 1 cup 240 ml chicken stock (vegetable stock could also be used)
- 1 1/2 cup 360 ml milk
- 1 tsp 5 g Dijon mustard
- 1/2 tsp 3 g sea salt
- 1/4 tsp 1 g fresh-cracked black pepper
- 2 cups 226 g shredded sharp cheddar cheese, divided (8 oz.)
- 1 lb. 454 g diced cooked chicken
Instructions
- Preheat your oven to 400°F (200°C).
- Cook 8 ounces of pasta in a large pot of generously salted boiling water until al dente.
- About 2 minutes before the pasta is done, add 12 ounces of broccoli to the pasta water and stir until combined. This will save you a dish.
- Drain the pasta and broccoli and set aside.
- Using a sauté pan, melt 2 tablespoons of butter or olive oil over medium-high heat.
- Add 1 small thinly sliced onion to the pan and cook for 3 minutes, stirring occasionally.
- Add 4 cloves of minced garlic to the pan and cook for 3 more minutes, stirring occasionally.
- Sprinkle 3 tablespoons of flour over the onion and garlic mixture and stir until combined. Cook for an additional 1 minute.
- Slowly add 1 cup of chicken stock (vegetable stock could also be used) to the pan, stirring everything together until mostly smooth and clumps are gone.
- Add in 1 1/2 cups of milk, 1 teaspoon of Dijon mustard, 1/2 teaspoon of sea salt, and 1/4 teaspoon of fresh-cracked black pepper. Stir until fully combined.
- Continue to cook the sauce until it reaches a simmer. Then remove the sauce from heat and stir in 1 cup of the shredded cheese until thoroughly melted and combined.
- Using a 9 x 13-inch baking dish, combine the cooked pasta, broccoli, 1 pound of diced cooked chicken, and cheese sauce. Toss until combined.
- Evenly spread out the ingredients in the casserole dish.
- Bake uncovered for about 15 minutes.
- Remove the pan from the oven and sprinkle the remaining 1 cup of shredded cheese over the top of the casserole.
- Bake for an additional 10 minutes or until the cheese is nice and melted.
- Serve warm and enjoy!
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