This healthier Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce.
Lift your hand on the off chance that you grew up eating broccoli chicken dish! Make that two hands if yours consistently incorporated a jar of cream of mushroom soup! Ok, what would we be able to say, it’s what the entirety of the cool children were doing, harking back to the 80s. ♡ For those of you who actually ache for a decent legacy chicken goulash from time to time these days, I have a cutting edge form today that I think you will cherish.
Meet my 100% without any preparation, eased up, still-super smooth and-messy, soothing chicken and broccoli dish recipe!It’s made with the entirety of the exemplary segments from the broccoli chicken goulash plans of my youth, just spruced up a piece to bring us into 2019. We’re talking loads of broccoli (you can utilize new or frozen), delicate chicken (go ahead and utilize a rotisserie as an easy route), your decision of pasta (I utilized entire wheat, however any caring will do), and bunches of sharp cheddar (get the great stuff!). At that point in lieu of canned cream of mushroom soup, this broccoli chicken meal formula includes a simple hand crafted velvety mushroom sauce all things being equal, made with bunches of new mushrooms and fiery flavors to guarantee that this goulash is definitely not tasteless.
It’s cutting edge, rich, comfortable solace food at its best. What’s more, prepare, on the grounds that it vanishes in a flash.Let’s make some chicken meal!
This hearty Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce. See notes above for possible ingredient variations too.
INGREDIENTS
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- 8 ounces uncooked pasta* (I used whole-wheat rotini)
- 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.
INSTRUCTIONS
- 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.
NOTES
- *Pasta: Any type of pasta will work here — traditional (semolina), whole-wheat, egg, gluten-free, or alternative-grain pasta.
- *Broccoli: Feel free to use 1 pound of frozen broccoli florets (thawed) in place of fresh broccoli if you prefer.
