HEALTHIER BROCCOLI CHICKEN CASSEROLE
This healthier Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce.
Raise your hand if you grew up eating broccoli chicken casserole! Make that two hands if yours always included a can of cream of mushroom soup! Ah, what can we say, it’s what all of the cool kids were doing back in the 80s. ♡ For those of you who still crave a good throwback chicken casserole every now and then nowadays, I have a modern version today that I think you are going to love.
Meet my 100%-from-scratch, lightened-up, still-ultra-creamy-and-cheesy, comforting chicken and broccoli casserole recipe!
It’s made with all of the classic components from the broccoli chicken casserole recipes of my childhood, just freshened up a bit to bring us into 2019. We’re talking lots and lots of broccoli (you can use fresh or frozen), tender chicken (feel free to use a rotisserie as a shortcut), your choice of pasta (I used whole-wheat, but any kind will do), and lots of sharp cheddar cheese (get the good stuff!). Then in lieu of canned cream of mushroom soup, this broccoli chicken casserole recipe features an easy homemade creamy mushroom sauce instead, made with lots of fresh mushrooms and zesty seasonings to ensure that this casserole is anything but bland.
It’s modern, creamy, cozy comfort food at its best. And get ready, because it disappears in a flash.
Let’s make some chicken casserole!
Why You’ll Love This Recipe
This Healthier Broccoli Chicken Casserole is the perfect blend of nostalgia and modern cooking. It’s packed with flavor, incredibly creamy without the guilt, and uses fresh ingredients to bring a taste of home to your table. Plus, it’s quick to prepare and guaranteed to be a hit at family dinners or potlucks.
Kitchen Equipment You’ll Need
- Large stockpot
- Large sauté pan
- 9 x 13-inch baking dish
- Mixing spoon
- Measuring cups and spoons
Ingredients
- 8 ounces uncooked pasta (e.g., 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
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- 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. Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, 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. 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.
- 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 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.
Tips for Success
For the best results, use high-quality cheddar cheese and fresh mushrooms. If you’re short on time, rotisserie chicken is an excellent shortcut that doesn’t compromise flavor. Remember to taste the sauce before baking and adjust the seasoning as needed.
Additional Tips or Variations
Feel free to customize this casserole with your favorite vegetables, such as bell peppers or peas. For a spicy kick, add a pinch of red pepper flakes to the mushroom sauce. If you prefer a gluten-free version, opt for gluten-free pasta and flour.
Nutritional Highlights (Per Serving)
This casserole is packed with protein from the chicken and cheese, along with fiber-rich broccoli and whole-wheat pasta. It’s a wholesome dish that provides a balanced meal in every serving.
Frequently Asked Questions (FAQ)
- Can I make this casserole ahead of time? Yes, you can prepare the casserole a day in advance and store it in the refrigerator before baking. Just increase the baking time slightly if baking from cold.
- Can I freeze the leftovers? Absolutely. Store the casserole in an airtight container and freeze for up to 3 months. Reheat in the oven until warmed through.
- What can I substitute for mushrooms? If you’re not a fan of mushrooms, try using zucchini or eggplant for a similar texture.
Conclusion
This Healthier Broccoli Chicken Casserole is a delightful blend of classic comfort and modern flavors. It’s perfect for any occasion and sure to become a family favorite. I invite you to try this recipe and share your experiences in the comments below. Bon appétit!
