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Broccoli Chicken Pasta Casserole

Broccoli Chicken Pasta Casserole is such a weeknight delight. Comforting, hearty, cheesy and delicious! Loaded with chicken and veggies.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 383 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. When finished cooking, drain well in a colander and run under cold water to stop the cooking process.
  4. 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.
  5. Meanwhile, whisk cornstarch and 1/4 cup milk to a bowl and set aside.
  6. 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.
  7. Pour in the prepared cornstarch and milk mixture, mixing thoroughly until sauce is thickened.
  8. Take off the heat and stir in 1 cup of the shredded cheese. Taste and adjust the salt and pepper according to your taste.
  9. 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.
  10. 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.
  11. 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

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

% 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.