Description
A cozy and cheesy casserole with tender pasta, juicy chicken, broccoli, and a creamy mushroom sauce—baked to golden perfection.
Ingredients
8 ounces uncooked pasta* (e.g. whole-wheat rotini)
1 large head of broccoli*, cut into bite-sized florets (about 1 lb)
2 tbsp butter or olive oil
1 small white onion, thinly sliced
8 ounces baby bella (cremini) mushrooms, thinly sliced
4 cloves garlic, minced
3 tbsp all-purpose flour
1 cup chicken or vegetable stock
1 ½ cups milk
1 tsp Dijon mustard
½ tsp fine sea salt
¼ tsp freshly cracked black pepper
2 cups (8 oz) shredded sharp cheddar cheese, divided
2 cups diced or shredded cooked chicken
Instructions
Preheat oven to 400°F (200°C).
Cook pasta in boiling salted water until al dente. Add broccoli in the last minute of cooking. Drain and set aside.
Sauté vegetables: In a large sauté pan, heat butter or oil over medium-high heat. Sauté onion for 3 minutes. Add mushrooms and garlic; cook 5 more minutes until mushrooms are tender.
Make the sauce: Sprinkle flour over veggies and stir. Cook 1 minute. Stir in stock, then milk, Dijon, salt, and pepper. Bring to a simmer, then remove from heat and stir in 1 cup shredded cheese. Taste and adjust seasoning.
Assemble the casserole: In a 9×13-inch baking dish, combine cooked pasta, broccoli, mushroom sauce, and chicken. Toss to coat and spread evenly.
Bake: Bake uncovered for 15 minutes. Remove from oven, top with remaining cheese, and bake another 10 minutes until melted and bubbly.
Serve warm, garnished with black pepper or fresh herbs if desired.
Notes
Pasta: Use any kind—traditional, whole-wheat, gluten-free, or grain-free.
Broccoli: Frozen broccoli florets (thawed) work great as a substitute.
Add-ins like cooked bacon, spinach, or red pepper flakes can boost flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
