This creamy broccoli chicken casserole combines tender proteins and fresh vegetables in a savory mushroom cheese sauce. It is a nutritious take on a classic comfort food that is perfect for weeknight dinners. This dish is easy to customize based on your dietary preferences.
List of ingredients
- 8 ounces uncooked pasta (whole-wheat rotini recommended) – provides a hearty base.
- 1 large head of broccoli (about 1 pound of florets) – cut into bite-sized pieces.
- 2 tablespoons butter or olive oil – used for sautéing vegetables.
- 1 small white onion – thinly sliced for flavor.
- 8 ounces baby bella (cremini) mushrooms – thinly sliced.
- 4 cloves garlic – minced.
- 3 tablespoons flour – used to thicken the sauce.
- 1 cup chicken or vegetable stock – adds depth to the sauce.
- 1 1/2 cups milk – creates the creamy texture.
- 1 teaspoon Dijon mustard – adds a zesty tang.
- 1/2 teaspoon fine sea salt – enhances all flavors.
- 1/4 teaspoon freshly-cracked black pepper – provides a mild spice.
- 2 cups shredded sharp cheddar cheese – divided for the sauce and topping.
- 2 cups diced or shredded cooked chicken – the primary protein.
step-by-step instructions
- Preheat and Prepare: Heat your oven to 400°F.
- Cook Pasta and Broccoli: Boil a large pot of generously salted water. Cook the pasta until it is al dente, and add the broccoli florets to the water about 1 minute before the pasta is finished. Drain both together and set aside.
- Sauté Vegetables: Heat butter or oil in a large sauté pan over medium-high heat. Cook the sliced onion for 3 minutes, then add the sliced mushrooms and minced garlic, sautéing for another 5 minutes until the mushrooms are cooked through.
- Thicken the Sauce: Sprinkle flour evenly over the vegetable mixture and stir for 1 minute. Pour in the stock and stir until the flour clumps disappear.
- Simmer the Cream: Add the milk, Dijon mustard, salt, and pepper, stirring until combined. Bring the sauce to a simmer, then remove from heat and stir in 1 cup of shredded cheddar cheese. Adjust salt and pepper to taste.
- Assemble the Casserole: In a 9 x 13-inch baking dish, combine the cooked pasta, broccoli, chicken, and mushroom sauce. Toss until everything is evenly coated and smooth the mixture into an even layer.
- Bake and Top: Bake uncovered for 15 minutes. Remove from the oven, sprinkle the remaining cup of cheddar cheese on top, and bake for another 10 minutes until the cheese is melted.
- Final Touch: Serve warm, garnished with fresh herbs or extra black pepper if desired.
Customizing Your Casserole
Switching the Protein Source
While chicken is traditional, you can use cooked steak pieces, shrimp, or sliced turkey sausage for a different flavor. If using shrimp, add them during the final assembly to prevent overcooking during the bake.
Using Alternative Grains
Replace the pasta with cooked brown rice or quinoa for a different texture. Ensure the grain is fully cooked according to package instructions before stirring it into the mushroom sauce.
Exploring Different Cheese Options
If you prefer a milder flavor, substitute the sharp cheddar with a mix of mozzarella and Parmesan. For a spicier kick, use pepperjack cheese to add a subtle heat to the creamy sauce.
Incorporating Fresh Herbs
Stir in chopped parsley, basil, or thyme during the final step of the sauce preparation. These herbs add a fresh, aromatic quality that balances the richness of the cheese.
Adapting for Vegetarian Diets
Simply omit the chicken and use vegetable stock instead of chicken stock. You can add extra mushrooms or diced carrots to increase the volume of vegetables.
Making the Dish Gluten-Free
Use your favorite gluten-free pasta and replace the all-purpose flour with a gluten-free flour blend. Alternatively, whisk a few tablespoons of cornstarch into the cold milk before adding it to the pan.
Cooking Tips for Success
Preventing Mushy Broccoli
Timing is critical when boiling broccoli with pasta. Adding the florets only in the final minute ensures they retain a slight crunch and a bright green color after baking.
Achieving a Smooth Roux
When adding flour to the sautéed vegetables, stir constantly for one full minute. This cooks out the raw flour taste and prevents the sauce from becoming lumpy.
The Benefit of Freshly Shredded Cheese
Buy a block of cheese and grate it yourself rather than using pre-shredded bags. Freshly shredded cheese melts more smoothly because it lacks the anti-clumping agents found in pre-packaged versions.
Managing Sauce Thickness
If the sauce seems too thick after adding the cheese, stir in a tablespoon of milk or stock. This will loosen the consistency and ensure the pasta doesn’t dry out in the oven.
Ensuring Even Heat Distribution
Use a spatula to smooth the mixture into an even layer in the baking dish. This prevents the edges from overcooking while the center remains under-baked.
Serving and Pairing Ideas
Adding a Fresh Side Salad
Pair this heavy casserole with a light mixed green salad. A simple lemon-olive oil vinaigrette provides a sharp contrast to the creamy cheese sauce.
Serving with Garlic Bread
Toasted baguette slices with garlic butter are an excellent accompaniment. The crunch of the bread complements the soft texture of the pasta and broccoli.
Adding a Bright Garnish
Top the finished dish with freshly chopped chives or scallions. The oniony bite cuts through the richness of the cheddar and adds visual appeal.
Family-Style Presentation
Serve the casserole directly from the baking dish in the center of the table. This keeps the meal warm longer and encourages a communal dining experience.
Storage and Preservation
Refrigeration Guidelines
Store leftover casserole in an airtight container in the refrigerator. Ensure the dish has cooled slightly before sealing to prevent excess moisture from building up.
Freezing Instructions
You can freeze portions of this casserole in freezer-safe containers for up to three months. Let the dish cool completely before freezing to maintain the quality of the sauce.
Optimal Storage Duration
For the best taste and texture, consume refrigerated leftovers within 3 to 4 days. After this period, the pasta may absorb too much sauce and become dry.
Reheating Methods
Oven Reheating for Texture
Place leftovers in an oven-safe dish and cover with foil to retain moisture. Heat at 350°F for 15-20 minutes or until heated through.
Quick Microwave Reheating
Heat individual portions in the microwave on medium power. Add a teaspoon of water or milk to the dish and cover it with a damp paper towel to keep the cheese creamy.
Stovetop Reheating Process
Place a portion of the casserole in a skillet over low heat. Add a small splash of milk and stir gently until the sauce returns to a creamy consistency.
Make-Ahead Strategy
Preparing the Sauce in Advance
You can make the mushroom cheese sauce a day early and store it in the fridge. Gently reheat it on the stove before mixing it with the other ingredients.
Pre-Cooking Component Parts
Sauté the onions, mushrooms, and garlic ahead of time. Store them in a container and simply add the thickening agents and liquids when you are ready to assemble.
Assembling Without Baking
Combine all ingredients in the baking dish and refrigerate it overnight. When ready to eat, bake it for an additional 5-10 minutes to account for the cold starting temperature.
Troubleshooting Common Issues
Dealing with Too Thick Sauce
If the sauce becomes a paste, whisk in a small amount of warm chicken stock. Do this slowly until the sauce reaches a pourable, creamy consistency.
Fixing a Thin Sauce
If the sauce is too runny, let it simmer for a few extra minutes before adding the cheese. The longer it simmers, the more the liquid reduces and thickens.
Solving Cheese Browning Issues
If the cheese is melted but not browned enough, turn on the oven broiler for 1-2 minutes. Watch it closely to prevent the cheese from burning.
Preventing Overcooked Pasta
Always cook pasta one minute less than the package directions for al dente. The pasta will continue to cook in the oven, so undercooking it slightly prevents it from becoming mushy.
Frequently Asked Questions
Can I use frozen broccoli?
Yes, you can use 1 pound of thawed frozen broccoli florets. Instead of boiling them with the pasta, simply stir them into the mixture during the assembly phase.
What is the best type of pasta for this?
Rotini, penne, or bow-tie pasta are ideal because their shapes hold onto the creamy sauce well. Avoid very thin pastas like spaghetti, which can break apart in a casserole.
Can I use rotisserie chicken?
Rotisserie chicken is an excellent shortcut for this recipe. Simply shred or dice the meat and add it to the baking dish as directed.
Is this recipe suitable for meal prep?
Yes, this dish is ideal for meal prep because it stays moist when reheated. Divide the baked casserole into individual containers for easy weekday lunches.
Can I use a different milk?
Any milk will work, including 2% or whole milk for richness. For a dairy-free version, use unsweetened almond or soy milk combined with a plant-based cheese alternative.
Do I have to use Dijon mustard?
Dijon mustard is used for a subtle tang, but you can replace it with a teaspoon of yellow mustard or a squeeze of lemon juice for acidity.
Can I add other vegetables?
Yes, diced carrots, peas, or spinach work well in this recipe. Add them during the sautéing phase or stir them in with the broccoli.
How do I prevent the sauce from separating?
Ensure you remove the pan from the heat before stirring in the cheese. Adding cheese to a boiling sauce can cause the fats to separate and become oily.
Print
Creamy Broccoli and Chicken Casserole with Mushroom Sauce
- Total Time: 60 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This hearty Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce.
Ingredients
- 8 ounces uncooked pasta (such as whole-wheat rotini)
- 1 large head of broccoli, cut into bite-sized florets (about 1 pound)
- 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 shredded sharp cheddar cheese, divided
- 2 cups diced or shredded cooked chicken
Instructions
- Step: Heat oven to 400°F.
- Step: Cook 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 water, stir, then drain both and set aside.
- Step: Heat butter or oil in a large sauté pan over medium-high heat. Sauté sliced onion for 3 minutes, then add mushrooms and garlic and sauté for 5 more minutes until mushrooms are cooked through.
- Step: Sprinkle flour evenly over the onion mixture and stir for 1 minute. Add stock and stir until clumps are gone. Stir in milk, Dijon, salt, and pepper, and cook until it reaches a simmer.
- Step: Remove sauce from heat and stir in 1 cup of shredded cheese until combined. Taste and adjust salt and pepper if needed.
- Step: In a 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce, and chicken. Toss until combined and smooth into an even layer.
- Step: Bake uncovered for 15 minutes. Remove from oven, sprinkle the remaining cheddar cheese on top, and bake for 10 more minutes until cheese is melty.
- Step: Serve warm, garnished with extra black pepper or fresh herbs if desired.
Notes
Pasta: Any type of pasta will work, including traditional, whole-wheat, egg, or gluten-free. Broccoli: You can use 1 pound of thawed frozen broccoli florets in place of fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 95 mg