Click here to view original recipe provided by Ali at Gimme Some Oven.
HEALTHY BROCCOLI CHICKEN CASSEROLE
- PREP TIME: 15 MINS
- COOK TIME: 45 MINS
- TOTAL TIME: 1 HOUR
- YIELD: 6-8 SERVINGS
WHAT YOU WILL NEED:
- Pasta: Literally any type of pasta that you love best will work here — traditional (semolina), whole-wheat, gluten-free, egg, or any other kinds of alternative-grain pastas that you prefer.
- Broccoli: You can either use fresh broccoli (about 1 large head, cut into florets) or frozen broccoli (about 1 pound) for this recipe.
- Mushrooms: I love the flavor of baby bella (cremini) mushrooms in this broccoli casserole recipe. But any of your favorite mushrooms will do.
- Creamy sauce stuff: Butter (or olive oil), onion, garlic, flour, stock (chicken or veggie), milk (any kind), Dijon, salt, and pepper.
- Sharp cheddar cheese: I really recommend buying a block of good-quality aged sharp cheddar for this recipe, and then shredding it yourself.
- Chicken: Any cooked chicken will work for this recipe! Sauté two breasts in olive oil in a skillet until cooked through. Or for a shortcut, feel free to shred a rotisserie chicken.
WHAT YOU WILL DO:
To make this broccoli chicken casserole recipe, simply…
- Cook the pasta and broccoli. Cook the pasta in a large pot of boiling water (don’t forget to generously salt the water!) until it is al dente. But — plot twist! — toss the broccoli florets into the water about 1 minute before the pasta is done cooking to give it a quick cook too. Drain both.
- Make the mushroom sauce. Meanwhile, we will work on the sauce. Sauté the onion, followed by the mushrooms and garlic in butter (or oil) until softened. Stir in some flour and let it cook for 1 minute (this will help to thicken the sauce). Then add in the stock, milk, Dijon, salt and pepper, and cook until the sauce reaches a simmer. Stir in half of the shredded cheese, taste, and adjust any seasonings as needed.
- Put everything together. In a large 9 x 13-inch baking dish, give everything a good toss — the cooked pasta, broccoli, mushroom sauce, and chicken — until combined.
- Bake. Bake uncovered for 15 minutes. Then remove 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.
- Enjoy! Serve nice and warm, garnished with extra black pepper and/or fresh herbs, if desired.
- 8 ounces uncooked pasta
- 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
Heat oven to 400°F.
Cook pasta in a large stockpot of generously salted boiling water until it is al dente. However, 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 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.