Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
This chicken and broccoli pasta casserole is the perfect healthy and filling dinner. This has been my favorite go-to casserole for years. It’s a must and for keeps!
Ingredients
4 cloves garlic, minced
2 tablespoons butter or olive oil
12 ounces broccoli – I used frozen-cut broccoli
1 small onion, thinly sliced
3 tablespoons flour
1 1/2 c. milk
1 c. chicken stock (or vegetable stock)
1 teaspoon Dijon mustard
8 ounces pasta
2 c. shredded sharp cheddar cheese, divided (8 ounces)
1 pound diced cooked chicken
1/2 teaspoon sea salt
1/4 teaspoon fresh-cracked black pepper
HOW TO MAKE HEALTHY CHICKEN BROCCOLI PASTA CASSEROLE
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a large pot with boiling salted water, cook the pasta until al dente. Add the broccoli to the pasta water about 2 minutes before the pasta is done and stir. Drain the pasta and broccoli when done.
Step 3: Melt the butter or heat the oil in a saute pan over medium-high heat. Then, add the onion and cook for about 3 minutes, stirring often. Toss in the garlic and continue to cook for another 3 minutes, stirring often.
Step 4: Over the onion and garlic mixture, sprinkle the flour. Stir well and continue to cook for another minute. Gradually add in the stock and stir until the lumps are gone and the mixture is smooth. Pour in the milk. Then, add the Dijon mustard. To taste, season with salt and pepper. Mix well until completely blended. Cook further until the sauce reaches a simmer. Take off the heat and whisk in a cup of shredded cheese until completely melted and incorporated.
Step 6: Combine the cooked pasta, broccoli, chicken, and cheese sauce in a 9 x 13-inch baking dish, making sure to even out everything.
Step 7: Place in the preheated oven and bake for about 15 minutes, uncovered. Take the casserole out of the oven and sprinkle it with the rest of the cheddar cheese. Resume baking for another 10 minutes or until the cheese has melted.
Step 8: Serve the casserole warm. Enjoy!
HEALTHY CHICKEN BROCCOLI PASTA CASSEROLE
Ingredients
- 4 cloves garlic minced
- 2 tablespoons butter or olive oil
- 12 ounces broccoli – I used frozen-cut broccoli
- 1 small onion thinly sliced
- 3 tablespoons flour
- 1 1/2 c. milk
- 1 c. chicken stock or vegetable stock
- 1 teaspoon Dijon mustard
- 8 ounces pasta
- 2 c. shredded sharp cheddar cheese divided (8 ounces)
- 1 pound diced cooked chicken
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh-cracked black pepper
Instructions
- Prepare the oven. Preheat it to 400 degrees F.
- In a large pot with boiling salted water, cook the pasta until al dente. Add the broccoli to the pasta water about 2 minutes before the pasta is done and stir. Drain the pasta and broccoli when done.
- Melt the butter or heat the oil in a saute pan over medium-high heat. Then, add the onion and cook for about 3 minutes, stirring often. Toss in the garlic and continue to cook for another 3 minutes, stirring often.
- Over the onion and garlic mixture, sprinkle the flour. Stir well and continue to cook for another minute. Gradually add in the stock and stir until the lumps are gone and the mixture is smooth. Pour in the milk. Then, add the Dijon mustard. To taste, season with salt and pepper. Mix well until completely blended. Cook further until the sauce reaches a simmer. Take off the heat and whisk in a cup of shredded cheese until completely melted and incorporated.
- Combine the cooked pasta, broccoli, chicken, and cheese sauce in a 9 x 13-inch baking dish, making sure to even out everything.
- Place in the preheated oven and bake for about 15 minutes, uncovered. Take the casserole out of the oven and sprinkle it with the rest of the cheddar cheese. Resume baking for another 10 minutes or until the cheese has melted.
- Serve the casserole warm. Enjoy!
