Description

This Healthier Broccoli Chicken Casserole combines whole-wheat rotini, fresh broccoli florets, tender chicken, and a flavorful mushroom sauce made with sautéed vegetables and sharp cheddar cheese. Baked to perfection, this wholesome casserole offers a comforting and nutritious meal that balances protein, fiber, and rich flavors while using healthier ingredients like whole-wheat pasta and olive oil or butter alternatives.

Ingredients

Scale

Pasta and Vegetables

8 ounces whole-wheat rotini pasta
1 large head of broccoli, cut into florets (about 1 pound)

Sauce and Cooking

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

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Instructions

Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the whole-wheat rotini pasta and cook until al dente according to package instructions. One minute before the pasta is done, add the broccoli florets to the boiling water to blanch. Drain pasta and broccoli together and set aside.
Make the Mushroom Sauce: In a large skillet, heat the butter or olive oil over medium heat. Add the thinly sliced onion, mushrooms, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes. Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken or vegetable stock and milk until smooth. Add the Dijon mustard, salt, and freshly cracked black pepper. Simmer gently, stirring frequently, until the sauce thickens. Remove from heat and stir in 1 cup of the shredded sharp cheddar cheese until melted and smooth.
Assemble and Bake: Preheat your oven to 350°F (175°C). In a large mixing bowl or directly in a baking dish, combine the cooked pasta, broccoli, mushroom sauce, and diced or shredded cooked chicken. Spread the mixture evenly in a baking dish. Bake uncovered for about 20 minutes until bubbly. Remove from oven, sprinkle the remaining 1 cup cheese evenly on top, and return to the oven for another 5-10 minutes, or until the cheese is melted and slightly golden. Serve hot, garnished with additional freshly cracked black pepper and herbs if desired.

Notes

For a vegetarian version, substitute the chicken with plant-based protein or additional vegetables and use vegetable stock.
Use low-fat milk or milk alternatives to make it lighter.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Add herbs like thyme or parsley to enhance flavor.
Be careful not to overcook the broccoli; it should retain some crunch.
You can prepare the casserole in advance and freeze it before baking.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: American