Chicken Broccoli Pasta Casserole
A creamy, cheesy chicken broccoli pasta casserole that comes together in just 25 minutes. Perfect for busy weeknights with simple ingredients and endless customization options.
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 9x13-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
Storage: Store covered in refrigerator for up to 4 days. Reheat individual portions in microwave for 2 minutes or larger portions in oven at 350°F for 20 minutes covered with foil.
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
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
