Description

This healthier broccoli chicken casserole is a comforting and nutritious dish combining whole-wheat pasta, fresh broccoli florets, sautéed mushrooms, and tender chicken in a creamy, cheesy sauce. Baked to perfection with sharp cheddar cheese, it’s a balanced meal perfect for family dinners with added fiber and protein while keeping traditional indulgence in check.

Ingredients

Scale

Pasta and Vegetables

8 ounces whole-wheat rotini pasta
1 large head of broccoli, cut into florets (about 1 pound)

Sauce

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

Chicken and Cheese

2 cups shredded sharp cheddar cheese, divided
2 cups diced or shredded cooked chicken

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Instructions

Cook the Pasta and Broccoli: Bring a large pot of salted water to a boil. Add the whole-wheat pasta and cook until al dente according to package instructions. About 1 minute before the pasta is done, add the broccoli florets to the boiling water to blanch them slightly. Drain the pasta and broccoli together and set aside.
Make the Mushroom Sauce: In a large skillet, heat butter or olive oil over medium heat. Add the thinly sliced onion and sauté until translucent. Add the sliced baby bella mushrooms and cook until tender and any liquid has evaporated. Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle in the flour and stir constantly to form a roux, cooking for about 2 minutes without browning. Gradually pour in the chicken or vegetable stock while stirring, then add the milk, Dijon mustard, salt, and black pepper. Simmer the sauce until slightly thickened, then stir in 1 cup of shredded sharp cheddar cheese until melted and smooth.
Assemble and Bake: Preheat the oven to 350°F (175°C). In a large mixing bowl or directly in a baking dish, combine the cooked pasta, broccoli, mushroom sauce, and cooked chicken. Pour everything into a baking dish and spread evenly. Bake uncovered for about 20 minutes until heated through. Remove from the oven, sprinkle the remaining 1 cup of sharp cheddar cheese evenly over the top, and return to the oven. Bake for an additional 5-10 minutes until the cheese is melted and bubbly. Garnish with cracked black pepper and fresh herbs if desired before serving.

Notes

Use cooked leftover chicken or rotisserie chicken to save time.
Whole-wheat pasta adds extra fiber and nutrients compared to regular pasta.
For a lower-fat version, use olive oil instead of butter and low-fat milk.
Fresh herbs such as parsley or thyme make a nice garnish to brighten the casserole.
Be sure not to overcook the broccoli in the boiling water—blanching helps retain its vibrant color and crispness.