This wholesome casserole combines tender chicken and fresh broccoli in a rich cheddar mushroom sauce. It is a satisfying, nutrient-dense meal that works perfectly for family dinners or organized meal prep.
List of ingredients
- 8 ounces uncooked pasta (whole-wheat rotini recommended) – provides a hearty base.
- 1 large head of broccoli (cut into bite-sized florets, about 1 pound) – adds color and nutrition.
- 2 tablespoons butter or olive oil – used for sautéing vegetables.
- 1 small white onion (thinly sliced) – adds a sweet, aromatic base.
- 8 ounces baby bella (cremini) mushrooms (thinly sliced) – creates a deep, earthy flavor in the sauce.
- 4 cloves garlic (minced) – adds pungent depth.
- 3 tablespoons flour – acts as the thickening agent for the sauce.
- 1 cup chicken or vegetable stock – provides a savory liquid base.
- 1 1/2 cups milk – ensures a creamy consistency.
- 1 teaspoon Dijon mustard – adds a subtle tang and complexity.
- 1/2 teaspoon fine sea salt – enhances all other flavors.
- 1/4 teaspoon freshly-cracked black pepper – adds a mild heat.
- 2 cups (8 ounces) shredded sharp cheddar cheese (divided) – provides richness and a melty topping.
- 2 cups diced (or shredded) cooked chicken – the main protein source.
step-by-step instructions
- Preheat: Heat your oven to 400°F.
- Boil Pasta and Broccoli: Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. About 1 minute before the pasta is finished, add the broccoli florets to the boiling water and stir. Drain both and set aside.
- Sauté Aromatics: Heat butter or oil in a large sauté pan over medium-high heat. Add sliced onion and sauté for 3 minutes, stirring occasionally. Stir in mushrooms and garlic, cooking for 5 more minutes until the mushrooms are tender and browned.
- Thicken Sauce: Sprinkle flour evenly over the vegetables and stir for 1 minute to cook out the raw flour taste. Stir in the stock until clumps dissolve, then add milk, Dijon mustard, salt, and pepper. Simmer the sauce until thickened.
- Add Cheese: Remove the pan from heat and stir in 1 cup of the shredded cheddar cheese until fully melted. Taste and adjust salt or pepper if needed.
- Combine: In a 9 x 13-inch baking dish, combine the cooked pasta, broccoli, chicken, and the cheese sauce. Toss until evenly coated and smooth the mixture into an even layer.
- Bake: Bake uncovered for 15 minutes. Remove the dish, sprinkle the remaining 1 cup of cheddar cheese on top, and bake for an additional 10 minutes until the cheese is bubbly and melted.
- Finish: Serve warm, garnished with extra black pepper or fresh herbs if desired.
Ways to Customize Your Casserole
Experiment with Different Proteins
While chicken is the classic choice, you can easily swap it for other lean proteins. Cooked turkey breast or shrimp work well for a lighter version. For a heartier meal, try using diced steak or cooked lean sausage.
Using Alternative Grains
If you prefer a grain-based bake over pasta, use cooked brown rice or quinoa. Ensure the grain is fully cooked before stirring it into the mushroom sauce. This change increases the fiber content and alters the texture of the dish.
Switching Cheese Varieties
Sharp cheddar provides a bold flavor, but you can use a blend of mozzarella and Parmesan for a more Italian-style profile. Pepper Jack cheese is an excellent alternative if you want to add a spicy kick to the sauce.
Adding Fresh Herbs
Fresh herbs can brighten the heavy creaminess of the sauce. Stir in chopped parsley, basil, or thyme during the final mixing stage. Adding a teaspoon of dried oregano to the sautéing vegetables also enhances the flavor profile.
Dietary Modifications and Adjustments
Creating a Gluten-Free Version
Substitute the standard pasta with your favorite gluten-free pasta alternative, such as brown rice or chickpea pasta. Replace the all-purpose flour with a 1:1 gluten-free flour blend or stir cornstarch into the cold milk before adding it to the pan.
Converting to a Vegetarian Meal
To make this recipe vegetarian, simply omit the cooked chicken. You can replace it with extra broccoli, diced carrots, or cauliflower to maintain the bulk of the dish. Be sure to use vegetable stock instead of chicken stock for the sauce.
Reducing the Dairy Content
For a lighter version, replace the whole milk with unsweetened almond or soy milk. You can also reduce the amount of cheese in the sauce and only use it for the topping to lower the overall fat content.
Professional Cooking Tips for Best Results
Maintaining Broccoli Texture
Adding broccoli to the pasta water for only 60 seconds prevents it from becoming mushy during the baking process. This technique preserves the bright green color and provides a slight crunch. Always drain the broccoli thoroughly to avoid adding excess water to the casserole.
Browning Mushrooms Properly
Avoid overcrowding the sauté pan when cooking the mushrooms to ensure they brown instead of steam. Cook them over medium-high heat until they release their moisture and turn golden brown. This step is crucial for developing a rich, savory flavor in the final sauce.
Achieving a Smooth Roux
When adding flour to the vegetables, stir constantly for one full minute. This removes the starchy taste of raw flour and creates a stable base for the sauce. Adding the stock slowly while whisking helps eliminate lumps for a professional, silky consistency.
Choosing the Right Cheese
Buy a block of high-quality aged cheddar and grate it yourself. Pre-shredded cheeses often contain potato starch or cellulose to prevent clumping, which can hinder the melting process. Freshly grated cheese melts more smoothly and tastes more intense.
Storage and Reheating Guidelines
Refrigerator Storage
Store leftover casserole in an airtight container in the refrigerator for up to 3 to 4 days. Ensure the dish is cooled slightly before sealing to prevent excessive condensation. This prevents the pasta from becoming soggy during storage.
Freezing Instructions
You can freeze this casserole for future meals, but it is best to freeze it before the final baking step. Assemble the ingredients and store them in a freezer-safe dish, covered tightly with foil. Thaw overnight in the refrigerator before baking at 400°F until heated through.
Optimal Reheating Methods
To maintain the best texture, reheat individual portions in the oven at 350°F until bubbly. If using a microwave, add a splash of milk or water to the portion to keep the sauce from drying out. Heat in short intervals, stirring occasionally to distribute the heat evenly.
Troubleshooting Common Issues
Correcting Sauce Thickness
If the sauce becomes too thick after simmering, whisk in an extra tablespoon of milk or stock. Do this slowly until the sauce reaches your desired consistency. A sauce that is too thick may make the casserole feel dry after baking.
Preventing a Watery Casserole
Excess moisture usually comes from under-drained broccoli or pasta. Ensure you let the boiled ingredients sit in the colander for a minute before adding them to the dish. You can also pat the cooked chicken dry if it was stored in liquid.
Avoiding Burnt Cheese Toppings
If the cheese on top browns too quickly before the center is hot, lower the oven temperature to 375°F. You can also cover the dish loosely with aluminum foil during the first 15 minutes of baking. Remove the foil only for the final cheese-melting stage.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, you can use 1 pound of frozen broccoli florets. Thaw them completely and drain any excess water before stirring them into the casserole. Skip the boiling step to avoid overcooking them.
What is the best pasta shape for this recipe?
Spiral shapes like rotini or fusilli are ideal because they trap the creamy mushroom sauce in their grooves. Shells or penne are also good alternatives that hold their structure well during the baking process.
Can I make this in a slow cooker?
This recipe is designed for the oven to achieve a melted cheese crust. While you can cook the sauce and chicken in a slow cooker, you will still need to transfer the mixture to an oven-safe dish for the final broiling step.
How do I prevent the pasta from getting mushy?
The key is to cook the pasta strictly to al dente, meaning it still has a slight bite. Since the pasta continues to cook in the oven sauce, undercooking it slightly during the boil ensures the perfect final texture.
Print
Creamy Broccoli and Chicken Bake 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
- 1 large head of broccoli, cut into bite-sized 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 shredded sharp cheddar cheese, divided
- 2 cups cooked chicken, diced or shredded
Instructions
- Heat: Heat oven to 400°F.
- Cook Pasta and Broccoli: Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. However, 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.
- Sauté: 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. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
- Make Sauce: 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. Add in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a simmer. Then 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.
- Combine: In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken. Toss until combined. Smooth the casserole out into an even layer.
- Bake: Bake uncovered for 15 minutes. Then remove 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: Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.
Notes
Pasta: Any type of pasta will work here — traditional (semolina), whole-wheat, egg, gluten-free, or alternative-grain pasta. Broccoli: Feel free to use 1 pound of frozen broccoli florets (thawed) in place of fresh broccoli if you prefer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 95 mg