I absolutely love this chicken broccoli pasta casserole. It’s my go-to recipe when I need something comforting and delicious. The creamy cheese sauce combined with tender pasta and fresh broccoli creates the perfect family dinner.
This dish reminds me of cozy Sunday dinners at home. The aroma of melted cheddar and garlic fills my kitchen every time I make it. My family asks for seconds every single time.
Why You’ll Love This Casserole
I created this recipe because I wanted something nutritious yet comforting. This casserole delivers protein from chicken and vitamins from broccoli. It’s satisfying without being heavy.
The best part about this dish is how customizable it is. You can adjust ingredients based on what you have available. I’ve made countless variations, and each one turns out delicious.
Perfect for Busy Weeknights
I know how hectic weeknights can get. This casserole comes together in just 25 minutes from start to finish. You spend minimal time cooking and more time enjoying dinner with your family.
The recipe uses simple ingredients you probably already have. I keep pasta, frozen broccoli, and cheddar cheese stocked in my kitchen. This means I can whip up this casserole anytime.
Pro tip: Cook the pasta just until al dente. It will continue cooking in the oven and absorb the creamy sauce perfectly.
A Crowd-Pleasing Family Favorite
This casserole wins over picky eaters in my house. The creamy cheese sauce makes the broccoli irresistible. Even my kids who normally avoid vegetables clean their plates.
I serve this at family gatherings and potlucks regularly. Everyone always asks for the recipe. The combination of textures and flavors appeals to all age groups.
Making This Recipe Your Own
I love experimenting with different variations of this casserole. The base recipe is flexible enough to accommodate various dietary needs. You can easily swap ingredients without sacrificing flavor.
Protein Options
While I typically use chicken, I’ve tried many alternatives. Leftover turkey works wonderfully after Thanksgiving. Shrimp creates a lighter, seafood version that’s equally delicious.
For a vegetarian option, I add extra vegetables or mushrooms. The mushrooms provide a meaty texture that satisfies. You won’t even miss the chicken.
Cheese Variations
I prefer sharp cheddar for its bold flavor. However, I’ve experimented with other cheeses successfully. Monterey Jack melts beautifully and adds a mild creaminess.
Mozzarella creates a stringy, pizza-like quality that kids adore. Sometimes I mix multiple cheeses for added complexity. A blend of cheddar and mozzarella is my favorite combination.
Pro tip: Reserve some cheese for the topping. This creates an irresistible golden crust that adds texture contrast.
Vegetable Substitutions
Broccoli is my standard choice, but other vegetables work great. Cauliflower florets provide similar texture with milder flavor. Frozen peas add sweetness and bright green color.
I sometimes combine multiple vegetables for variety. Broccoli and cauliflower together create visual interest. The mix also provides different nutrients in one dish.
Budget-Friendly Comfort Food
I designed this recipe with budget-conscious families in mind. Most ingredients are pantry staples or affordable basics. You can feed four people for just a few dollars per serving.
Buying chicken in bulk saves significant money. I purchase family packs when on sale and freeze portions. This strategy helps me create multiple meals throughout the month.
Frozen broccoli is both economical and convenient. It costs less than fresh broccoli and requires no prep work. I always keep several bags in my freezer for quick meals.
Pro tip: Buy shredded cheese when it’s on sale. Cheese freezes well and maintains its melting quality perfectly.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 4 | Difficulty: Easy
Essential Ingredients Breakdown
Let me walk you through each ingredient I use. Understanding their roles helps you make successful substitutions. Each component contributes to the final dish’s success.
Ingredients Table
| Ingredient | Quantity | Notes |
| Pasta | 8 oz | Any short pasta works |
| Broccoli | 12 oz | Fresh or frozen cut broccoli |
| Butter or Olive Oil | 2 tbsp | Either works great |
| Onion | 1 small | Thinly sliced |
| Garlic | 4 cloves | Minced |
| Flour | 3 tbsp | All-purpose for thickening |
| Chicken Stock | 1 cup | Vegetable stock works too |
| Milk | 1 1/2 cups | Whole milk preferred |
| Dijon Mustard | 1 tsp | Adds depth of flavor |
| Sea Salt | 1/2 tsp | Adjust to taste |
| Black Pepper | 1/4 tsp | Fresh-cracked preferred |
| Sharp Cheddar Cheese | 2 cups | Shredded, divided (8 oz) |
| Cooked Chicken | 1 lb | Diced |
Step-by-Step Cooking Instructions
I’ve made this casserole dozens of times. My method ensures perfect results every time. Follow these steps carefully for the best outcome.
Preparing the Pasta and Broccoli
I start by bringing a large pot of salted water to boil. The generous salt enhances the pasta’s flavor. I add the pasta and cook until almost tender.
Two minutes before the pasta finishes, I add the broccoli. This timing saves a dish and streamlines preparation. Both ingredients cook together perfectly.
I drain the pasta and broccoli thoroughly after cooking. Excess water dilutes the sauce and makes it runny. A good shake of the colander removes most moisture.
Pro tip: Don’t rinse the pasta. The starch helps the sauce adhere better to each piece.
Creating the Creamy Cheese Sauce
I melt butter in a large sauté pan over medium-high heat. The butter should sizzle but not brown. I add thinly sliced onions next.
The onions cook for three minutes, stirring occasionally. They become translucent and slightly softened. Then I add minced garlic.
Garlic needs just three minutes to release its aroma. I stir frequently to prevent burning. Burnt garlic tastes bitter and ruins the sauce.
I sprinkle flour over the onion mixture next. The flour thickens the sauce beautifully. I stir constantly for one minute to cook the flour.
Slowly adding chicken stock prevents lumps from forming. I whisk continuously while pouring. The mixture becomes smooth and glossy.
I stir in milk, Dijon mustard, salt, and pepper next. The mustard adds subtle tanginess that enhances the cheese. The sauce needs constant stirring.
The sauce simmers until slightly thickened. This takes about three minutes. Then I remove the pan from heat.
I stir in one cup of shredded cheddar immediately. The residual heat melts the cheese perfectly. I keep stirring until completely smooth.
Pro tip: Adding cheese off the heat prevents it from becoming grainy or separated.
Assembling and Baking the Casserole
I preheat my oven to 400 degrees Fahrenheit. A hot oven creates the perfect bubbly top. Meanwhile, I prepare my baking dish.
I use a 9×13-inch baking dish for this recipe. The size allows even cooking throughout. I combine the pasta, broccoli, chicken, and cheese sauce.
Tossing everything together ensures even distribution of ingredients. Every bite contains pasta, chicken, broccoli, and sauce. I spread the mixture evenly in the dish.
The casserole bakes uncovered for 15 minutes first. This allows the sauce to bubble around the edges. The top begins to develop color.
I remove the dish and sprinkle remaining cheese on top. The generous cheese layer creates an irresistible crust. I return it to the oven immediately.
The final 10 minutes melts the cheese perfectly. Golden spots form across the surface. The edges become beautifully browned.
Pro tip: Let the casserole rest 5 minutes before serving. This allows the sauce to thicken slightly.
Storage and Make-Ahead Tips
This casserole stores wonderfully, making it perfect for meal prep. I often make it ahead for busy weeks. The flavors actually improve overnight.
Refrigerating Leftovers
I cover the casserole with plastic wrap or aluminum foil. It stays fresh in the refrigerator for four days. My family usually finishes it within two days.
Reheating individual portions works best in the microwave. I cover the dish to retain moisture. Two minutes usually warms it perfectly.
For larger portions, I reheat in the oven. I cover with foil at 350 degrees. This takes about 20 minutes.
Freezing for Later
This casserole freezes exceptionally well for future meals. I prepare everything up to the baking step. Then I cover it tightly with aluminum foil.
I write the recipe name and date on the foil. The casserole stays fresh frozen for three months. This is perfect for emergency dinners.
Thawing overnight in the refrigerator works best. Then I bake following the regular instructions. It tastes freshly made every time.
Pro tip: You can bake from frozen if needed. Just add 15-20 minutes to the cooking time and cover with foil.
Serving Suggestions
This casserole is satisfying enough to stand alone. However, I often serve it with complementary sides. The right accompaniments elevate the meal.
Simple Side Dishes
A crisp green salad provides refreshing contrast. I dress it simply with vinaigrette. The acidity cuts through the rich cheese sauce.
Garlic bread is another family favorite pairing. The crunchy bread soaks up extra sauce perfectly. I make it cheesy for an indulgent meal.
Roasted vegetables add extra nutrition and color. I roast carrots, zucchini, or bell peppers. They complement the casserole beautifully.
Special Occasion Presentations
For dinner parties, I serve individual portions in ramekins. This creates an elegant presentation. Guests appreciate the personal touch.
Garnishing with fresh parsley adds visual appeal. A sprinkle of extra cheese looks impressive too. Simple touches make it feel special.
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works perfectly in this recipe. I cut it into bite-sized florets before adding. Add it to the pasta water at the same timing. Fresh broccoli may need an extra minute to become tender.
What other types of pasta work well?
Any short pasta shape works wonderfully for this casserole. I’ve successfully used penne, rigatoni, fusilli, and shells. Avoid long pasta like spaghetti as it doesn’t hold the sauce well. Choose pasta with ridges or curves to catch the creamy sauce.
Can I make this casserole vegetarian?
Absolutely! Simply omit the chicken and add more vegetables instead. I recommend mushrooms, zucchini, or bell peppers. Use vegetable stock instead of chicken stock. The result is equally delicious and satisfying.
How do I prevent the sauce from becoming too thick?
If your sauce thickens too much, add a splash of milk. I stir it in gradually until reaching desired consistency. You can also reserve some pasta water before draining. A few tablespoons of pasta water thins the sauce perfectly.
Can I substitute the Dijon mustard?
Yes, though Dijon adds special depth to the sauce. You can omit it entirely if necessary. Regular yellow mustard works as a substitute. Just use half the amount as it’s more acidic. The casserole will still taste delicious without any mustard.
Final Thoughts
This chicken broccoli pasta casserole has become my family’s favorite comfort food. The combination of creamy sauce, tender chicken, and nutritious broccoli satisfies everyone. I hope it becomes a regular in your dinner rotation too.
The recipe’s flexibility allows endless customization possibilities. You can adapt it to your family’s preferences easily. Each variation I’ve tried has turned out wonderfully.
I love how this dish brings my family together. The aroma draws everyone to the kitchen immediately. Those moments around the dinner table are priceless.
Give this recipe a try for your next family dinner. I’m confident you’ll love it as much as we do. Enjoy every delicious, cheesy bite!
Chicken Broccoli Pasta Casserole
Ingredients
- 8 oz pasta any short pasta works
- 12 oz broccoli fresh or frozen cut broccoli
- 2 tbsp butter or olive oil
- 1 small onion thinly sliced
- 4 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 cup chicken stock or vegetable stock
- 1½ cups whole milk
- 1 tsp Dijon mustard
- ½ tsp sea salt adjust to taste
- ¼ tsp black pepper fresh-cracked preferred
- 2 cups sharp cheddar cheese shredded, divided – 8 oz
- 1 lb cooked chicken diced
Instructions
- Prepare Pasta and Broccoli:
- Bring a large pot of salted water to boil
- Add pasta and cook until almost tender (al dente)
- Two minutes before pasta is done, add broccoli to the same pot
- Drain pasta and broccoli thoroughly (do not rinse)
- Make Cheese Sauce:
- Melt butter in a large sauté pan over medium-high heat
- Add sliced onions and cook for 3 minutes until translucent
- Add minced garlic and cook for 3 minutes, stirring frequently
- Sprinkle flour over onion mixture and stir constantly for 1 minute
- Slowly add chicken stock while whisking continuously
- Stir in milk, Dijon mustard, salt, and pepper
- Simmer for about 3 minutes until slightly thickened
- Remove from heat and stir in 1 cup of shredded cheddar cheese until smooth
- Assemble and Bake:
- Preheat oven to 400°F
- In a 9×13-inch baking dish, combine pasta, broccoli, chicken, and cheese sauce
- Toss to ensure even distribution and spread evenly in dish
- Bake uncovered for 15 minutes
- Remove from oven and sprinkle remaining 1 cup cheese on top
- Return to oven and bake for an additional 10 minutes until cheese is melted and golden
- Let rest for 5 minutes before serving
Notes
Freezing: Prepare up to baking step, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in refrigerator before baking. Can bake from frozen by adding 15-20 minutes to cooking time.
Substitutions: Protein: Use leftover turkey, shrimp, or omit for vegetarian version (add extra vegetables or mushrooms)
Cheese: Try Monterey Jack, mozzarella, or a blend of cheddar and mozzarella
Vegetables: Substitute cauliflower florets, frozen peas, or combine multiple vegetables
Pasta: Any short pasta shape works – penne, rigatoni, fusilli, or shells Tips: Cook pasta just until al dente as it continues cooking in the oven
Reserve some cheese for topping to create an irresistible golden crust
Don’t rinse pasta – the starch helps sauce adhere better
Add cheese off heat to prevent it from becoming grainy
If sauce is too thick, add a splash of milk or reserved pasta water
