Broccoli Chicken Pasta Casserole
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
383 kcal
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Course
Main Course
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Cuisine
American
Broccoli Chicken Pasta Casserole
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Broccoli Chicken Pasta Casserole is such a weeknight delight. Comforting, hearty, cheesy and delicious! Loaded with chicken and veggies.
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Ingredients
- 8 ounces uncooked whole-wheat pasta
- 1 large head of broccoli about 1 pound of florets
- 2 tbsp. olive oil
- 1 small white onion
- 8 ounces cremini mushrooms
- 4 cloves garlic minced
- 2 tbsp. cornstarch
- 1-1/2 cups milk of choice
- 1 cup chicken or vegetable stock
- 1 tbsp. Dijon mustard
- 1 tsp. kosher salt
- 1/4 tsp. freshly-cracked black pepper
- 2 cups diced cooked chicken breast dice or shredded, I used rotisserie chicken
- 1 1/2 cups shredded cheddar cheese divided
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Instructions
- Heat the oven to 400°F and cook pasta according to the package directions. Stir occasionally, until pasta is al dente, about 10-12 minutes.
- Cut the broccoli into bite-size pieces. Quarter the mushrooms and dice the onion. Add broccoli florets to the pasta, about a minute or two before the pasta is done.
- When finished cooking, drain well in a colander and run under cold water to stop the cooking process.
- Next, heat olive oil in a pan over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add mushrooms and garlic, cook, until mushrooms are slightly golden brown.
- Meanwhile, whisk cornstarch and 1/4 cup milk to a bowl and set aside.
- Reduce the heat to a low and pour the stock and remaining 1 1/4 cup of milk into the pan. Add mustard, salt, and pepper, mix well to combine. Cook until the mixture starts to simmer.
- Pour in the prepared cornstarch and milk mixture, mixing thoroughly until sauce is thickened.
- Take off the heat and stir in 1 cup of the shredded cheese. Taste and adjust the salt and pepper according to your taste.
- In a baking dish, add the cooked pasta, broccoli, and diced chicken. Pour over the mushroom sauce, and stir to nicely coat all the ingredients.
- Smooth the top with the back of a spoon and sprinkle with the remaining 1/2 cup of shredded cheese. Bake in preheated oven for 15 minutes, until cheese on top, is bubbly and golden.
- Serve warm and enjoy!
Notes
- Use a preheated oven.
- To make life even easier, use rotisserie or leftover chicken.
- Buy broccoli and cut it into florets. It’s fresher this way and you have control over how big you want your florets.
- Stir your pasta as soon as you drop it in the water, this prevents the pasta from sticking.
- Cook your pasta a minute short of al dente, this will make sure your pasta isn't too mushy after baking.
- You can use any fat content milk you’d like to make this dish rich and creamy, or lighter.
- Ideally, shred your own cheddar, pre-shredded cheddar never melts that well.
- Add a sprinkle of red pepper flakes, for a touch of heat, if you like.
- Add a dash of nutmeg for a touch of warming winter flavor.
Nutrition Information
Show Details
Calories
383kcal
(19%)
Carbohydrates
45g
(15%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Cholesterol
42mg
(14%)
Sodium
760mg
(32%)
Potassium
751mg
(21%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
831IU
(17%)
Vitamin C
92mg
(102%)
Calcium
223mg
(22%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 760mg | 32% |
| Potassium | 751mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 831IU | 17% |
| Vitamin C | 92mg | 102% |
| Calcium | 223mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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