Healthier Broccoli Chicken Casserole at home
- Yield 6
- Prep 15 minutes
- Cook 45 minutes
Healthier Broccoli Chicken Casserole at home is a pasta recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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
Method
Warm oven to 400°F.
Leave 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. Tip off both the pasta and broccoli, and keep nearby.
While that cooks, heat the butter (or oil) in a large sauté pan over medium-a hot burner. Tip in the onion and sauté for 3 minutes, stirring occasionally. Tip in the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
Scatter the flour evenly over the onion mixture and stir until combined. Leave for 1 minute, stirring occasionally. Tip in in the stock, and stir everything together until most of the clumps are gone. Tip in in the milk, Dijon, salt and pepper and stir until combined. Continue cooking the sauce until it reaches a let it bubble gently. Then remove from heat and mix 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. Turn until combined. Smooth the casserole out into an even layer.
Roast 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.
Plate warm, garnished with extra black pepper and/or fresh herbs, if desired.
