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.
Raise your hand if you grew up eating broccoli chicken casserole! Make that two hands if yours always included a can of cream of mushroom soup! Ah, what can we say, it’s what all of the cool kids were doing back in the 80s. ♡ For those of you who still crave a good throwback chicken casserole every now and then nowadays, I have a modern version today that I think you are going to love.
Meet my 100%-from-scratch, lightened-up, still-ultra-creamy-and-cheesy, comforting chicken and broccoli casserole recipe!
It’s made with all of the classic components from the broccoli chicken casserole recipes of my childhood, just freshened up a bit to bring us into 2019. We’re talking lots and lots of broccoli (you can use fresh or frozen), tender chicken (feel free to use a rotisserie as a shortcut), your choice of pasta (I used whole-wheat, but any kind will do), and lots of sharp cheddar cheese (get the good stuff!). Then in lieu of canned cream of mushroom soup, this broccoli chicken casserole recipe features an easy homemade creamy mushroom sauce instead, made with lots of fresh mushrooms and zesty seasonings to ensure that this casserole is anything but bland.
It’s modern, creamy, cozy comfort food at its best. And get ready, because it disappears in a flash.
Let’s make some chicken casserole!
Chicken Broccoli Casserole Ingredients:
Ok! Before we get to the full recipe below, let’s talk about our shopping list. To make this broccoli chicken casserole recipe, you will need:
- Pasta: Literally any type of pasta that you love best will work here — traditional (semolina), whole-wheat, gluten-free, egg, or any other kinds of alternative-grain pastas that you prefer.
- Broccoli: You can either use fresh broccoli (about 1 large head, cut into florets) or frozen broccoli (about 1 pound) for this recipe.
- Mushrooms: I love the flavor of baby bella (cremini) mushrooms in this broccoli casserole recipe. But any of your favorite mushrooms will do.
- Creamy sauce stuff: Butter (or olive oil), onion, garlic, flour, stock (chicken or veggie), milk (any kind), Dijon, salt and pepper.
- Sharp cheddar cheese: I really recommend buying a block of good-quality aged sharp cheddar for this recipe, and then shredding it yourself.
- Chicken: Any cooked chicken will work for this recipe! You can use my favorite baked chicken breasts recipe or sauté two breasts in olive oil in a skillet until cooked through. Or for a shortcut, feel free to shred a rotisserie chicken.
How To Make This Casserole:
To make this broccoli chicken casserole recipe, simply…
- Cook the pasta and broccoli. Cook the pasta in a large pot of boiling water (don’t forget to generously salt the water!) until it is al dente. But — plot twist! — toss the broccoli florets into the water about 1 minute before the pasta is done cooking to give it a quick cook too. Drain both.
- Make the mushroom sauce. Meanwhile, we’ll work on the sauce. Sauté the onion, followed by the mushrooms and garlic in butter (or oil) until softened. Stir in some flour and let it cook for 1 minute (this will help to thicken the sauce). Then add in the stock, milk, Dijon, salt and pepper, and cook until the sauce reaches a simmer. Stir in half of the shredded cheese, taste, and adjust any seasonings as needed.
- Put everything together. In a large 9 x 13-inch baking dish, give everything a good toss — the cooked pasta, broccoli, mushroom sauce and chicken — until combined.
- Bake. 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.
- Enjoy! Serve nice and warm, garnished with extra black pepper and/or fresh herbs, if desired.
See full recipe instructions below.
Possible Variations:
Want to customize this chicken broccoli casserole recipe? Feel free to…
- Use a different protein: Cooked sausage, pork, steak, or shrimp would all be delicious in this casserole in place of chicken.
- Use rice instead of pasta: To make classic chicken and rice casserole, cook 1 cup of (uncooked) rice according to package instructions. Then stir it into the casserole as you would the pasta.
- Use a different kind of cheese: If cheddar isn’t your thing, this casserole would also be delicious with a mix of good-quality mozzarella and Parmesan cheese. Or some sort of spicy pepperjack would be delicious too!
- Add fresh herbs: Feel free to add in some fresh Italian herbs (such as parsley, basil, rosemary or thyme) if desired.
- Make it vegetarian: We made a vegetarian version to test this recipe by just omitting the chicken, and the broccoli casserole was great on its own. Or, of course, you’re welcome to add some extra veggies to the mix as well.
- Make it gluten-free: Use gluten-free pasta, then thicken the sauce with an all-purpose gluten-free flour blend. (Or you can stir a few tablespoons of gluten-free cornstarch into the cold milk before adding it to the sauce.)
More Favorite Casserole Recipes:
Lookin’ for more casseroles to love? Here are a few of my faves. ♡
- Chicken Enchilada Casserole
- Verde Chicken Enchilada Casserole
- Healthy Green Bean Casserole
- Amazing Mexican Breakfast Casserole
- Overnight Cinnamon Roll Casserole
- Cozy Autumn Breakfast Casserole
Healthier Broccoli Chicken Casserole
Ingredients
- 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
Did you make this?Let me know how it turned out in the comments below!
Love the casserole, I used less noodles and more broccoli and mushrooms. Therefore it was a little dry and I will adjust next time, but the flavor was wonderful.
I want to add fresh Italian herbs, like it suggested. But I have no idea when I’m the recipe to do it. Any suggestions?
I made this today using chickpea pasta and the rotisserie chicken. It came out absolutely delicious! I love how versatile it is.
This was delicious. The only changes I made were to use regular salt instead of sea salt (seasoned to taste), packaged shredded sharp cheddar (I’m lazy), and yellow mustard instead of Dijon (it’s what I had on hand). I also used rotisserie chicken as suggested and highly recommend it. After serving it up I garnished with extra black pepper and some red pepper flakes. Comfort food to the max and I’ve already bookmarked the recipe because I’m sure I’ll be making it again. Thanks Ali!
So yummy. I also used your chicken recipe and it turned out so flavourful.
Ali, every member of my family enjoyed this meal! You are the source of a minor miracle. I 1.5x the recipe to make it last two nights.
I followed the suggestions in the comments to add more spices and that was key to the tastiness and depth of flavor in the mushroom sauce. It was DELICIOUS!
Any luck freezing this dish? I’d love to make a double batch next time if I can freeze some.
If you were giving this to a family, would you bake before, or how long can it sit unbaked if they bake it at their home?
Thanks!
I made this and it was really good! I’m glad it didn’t require cream, and I could control the salt level. I cooked the chicken separately in a pan with like a tbsp of oil, lots of pepper, a little salt, and garlic powder. I used mozzarella instead of cheddar.
This looks juicy. I will try it out.