Are you on the lookout for a delicious yet healthier dinner option that your family will absolutely adore? Well, look no further! I’m excited to share my recipe for a Healthier Broccoli Chicken Casserole that’s not only packed with veggies and cheese but also easy to whip up. This dish is perfect for those busy weeknights when you need quick family dinners that everyone will love. Plus, it’s one of those easy pasta recipes that you can feel good about serving!
Why You’ll Love This Recipe
- It’s a wholesome meal that combines protein, veggies, and carbs in one dish.
- Perfect for picky eaters—who can resist cheesy goodness?
- Quick to prepare, making it ideal for 30-minute meals.
- Great for meal prep; leftovers taste even better!
- Can easily be customized with your favorite veggies or proteins.
Ingredients
To make this delightful casserole, you’ll need the following ingredients:
- 8 ounces uncooked pasta (I used whole-wheat rotini)
- 1 large head of broccoli, cut into bite-sized florets (about 1 pound of florets)
- 2 tablespoons butter or olive oil
- 1 small white onion, thinly sliced
- 8 ounces baby bella (cremini) mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 cup chicken or vegetable stock
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-cracked black pepper
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- 2 cups diced (or shredded) cooked chicken
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this scrumptious casserole:
- Preheat your oven to 400°F.
- Cook the pasta in a large stockpot of generously-salted boiling water until it is al dente. About 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined. Drain both the pasta and broccoli, and set aside.
- Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 3 minutes, stirring occasionally. Then, add the mushrooms and garlic and sauté for 5 more minutes, or until the mushrooms are cooked through.
- Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone. Then, add in the milk, Dijon, salt, and pepper, stirring until combined. Continue cooking the sauce until it reaches a simmer. Remove from heat and stir in 1 cup of the shredded cheese until it is combined. Taste and season with additional salt and pepper, if needed.
- In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce, and chicken. Toss until combined and smooth the casserole out into an even layer.
- Bake uncovered for 15 minutes. Then, remove the pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.
- Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your casserole turns out perfectly:
- Feel free to swap out the chicken for turkey or even tofu for a vegetarian option.
- For an extra kick, add some red pepper flakes to the sauce.
- If you want to sneak in more veggies, consider adding spinach or bell peppers.
- Make sure to cook the pasta just until al dente, as it will continue to cook in the oven.
- For a fun twist, try adding a layer of crispy baked zucchini chips on top before serving. You can find a great recipe for that here.
How to Serve
This casserole is a complete meal on its own, but you can elevate your dinner by serving it with a side salad or some garlic herb roasted veggies. It’s a fantastic way to add more color and nutrients to your plate!
Make Ahead and Storage
If you’re planning ahead, this casserole can be assembled a day in advance. Just cover it tightly with foil and refrigerate until you’re ready to bake. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. Trust me, it tastes even better the next day!
So there you have it! A Healthier Broccoli Chicken Casserole that’s sure to become a family favorite. It’s one of those best dinner recipes that you’ll want to keep in your rotation. Enjoy your cooking adventure, and don’t forget to share this recipe with your friends and family!
Healthier Broccoli Chicken Casserole
Ingredients
Pasta
- 8 ounces uncooked pasta (whole-wheat rotini)
Vegetables
- 1 pound broccoli florets
- 1 small white onion thinly sliced
- 8 ounces baby bella (cremini) mushrooms thinly sliced
Dairy & Fats
- 2 tablespoons butter or olive oil
- 4 cloves garlic minced
- 3 tablespoons flour
- 1 cup chicken or vegetable stock
- 1 ½ cups milk
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper freshly cracked
- 2 cups shredded sharp cheddar cheese divided
- 2 cups cooked chicken diced or shredded
Instructions
- Cook pasta in boiling salted water until al dente; add broccoli 1 minute before done, then drain.
- Sauté onion, mushrooms, and garlic in butter/oil until cooked through.
- Stir in flour, cook 1 minute, then add stock and milk; simmer until thickened. Remove from heat and mix in 1 cup cheese.
- Combine pasta, broccoli, sauce, and chicken in a baking dish; top with remaining cheese.
- Bake at 400°F for 15 minutes, then add remaining cheese and bake 10 more minutes. Serve warm.