Healthier Broccoli Chicken Casserole Recipe
This healthier broccoli chicken casserole is a comforting and nutritious meal that combines whole-wheat pasta, fresh broccoli florets, sautéed mushrooms and onions, tender cooked chicken, and a creamy cheese sauce made lighter with milk and chicken stock. Baked to perfection with melted sharp cheddar cheese on top, this dish makes a wholesome family dinner that balances flavor and health.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Pasta and Vegetables
- 8 ounces uncooked whole-wheat rotini pasta
- 1 large head broccoli, cut into bite-sized florets (about 1 pound)
Sautéed Vegetables
- 2 tablespoons butter or olive oil
- 1 small white onion, thinly sliced
- 8 ounces baby bella (cremini) mushrooms, thinly sliced
- 4 cloves garlic, minced
Sauce
- 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
Protein
- 2 cups diced or shredded cooked chicken
Instructions
- Preheat Oven and Cook Pasta & Broccoli: Heat your oven to 400°F. In a large stockpot of generously salted boiling water, cook the whole-wheat rotini pasta until al dente. About 1 minute before the pasta finishes cooking, add the broccoli florets to the boiling water and stir to combine. Drain the pasta and broccoli together, then set aside.
- Sauté Onions, Mushrooms, and Garlic: Heat butter or olive oil in a large sauté pan over medium-high heat. Add the thinly sliced onion and sauté for 3 minutes, stirring occasionally. Add the sliced mushrooms and minced garlic, continue sautéing for 5 minutes or until mushrooms are cooked through, stirring occasionally.
- Make the Sauce: Sprinkle flour evenly over the sautéed vegetables and stir to combine. Cook for 1 minute, stirring occasionally to cook out the raw flour taste. Gradually stir in the chicken or vegetable stock, breaking up any clumps. Add the milk, Dijon mustard, salt, and pepper; stir until well combined. Continue cooking until the sauce begins to simmer. Remove from heat and stir in 1 cup of shredded sharp cheddar cheese until melted and incorporated. Adjust seasoning with extra salt and pepper as needed.
- Assemble Casserole: In a large 9 x 13-inch baking dish, combine the drained pasta and broccoli, the creamy mushroom sauce, and the diced cooked chicken. Toss everything together until evenly coated. Smooth the mixture into an even layer in the dish.
- Bake the Casserole: Bake the casserole uncovered in the preheated oven for 15 minutes. Remove from the oven, sprinkle the remaining 1 cup of cheddar cheese evenly over the top, then return to bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve warm. Optionally garnish with extra black pepper or fresh herbs of choice for added flavor and presentation.
Notes
- Using whole-wheat pasta adds extra fiber and nutrients compared to traditional pasta.
- If you prefer, substitute vegetable stock to make the dish vegetarian (use plant-based chicken substitute or omit chicken accordingly).
- You can swap butter with olive oil for a lighter fat option.
- Ensure the chicken is fully cooked before adding to the casserole. Leftover roasted or grilled chicken works well.
- Feel free to add fresh herbs like thyme or parsley on top before serving for freshness.
- To make this dish gluten-free, use gluten-free flour and pasta alternatives.
- Do not overcook the broccoli in the pasta water; adding it near the end keeps it bright and slightly crisp.
Keywords: broccoli chicken casserole, healthier casserole, whole wheat pasta casserole, baked chicken casserole, mushroom and cheese casserole
