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Creamy chicken broccoli casserole in a casserole dish with a serving spoon
5 from 5 votes

Broccoli Chicken Casserole

Broccoli florets, shredded chicken, pasta, and lots of cheese come together to make the best ever broccoli chicken casserole. It’s kid friendly and family approved!
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 8 ounces uncooked pasta GF works too
  • 1 large head of broccoli cut into small florets
  • 2 tablespoons butter
  • 1 small yellow onion thinly sliced
  • 3 cloves garlic minced
  • 3 tablespoons all purpose flour gluten free works too
  • 1 ½ cups chicken stock
  • 1 cup milk whole or 2%
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 ½ cups cheese I used a mix of sharp cheddar and monterey jack
  • 2 cups cooked shredded chicken

Instructions

  • In a saucepan, cook the pasta as per the package directions. Add the fresh broccoli florets to the water in the last 5 minutes of cooking. Remove the pot from the heat and drain.
  • In a pan or a casserole dish that is safe to put on the stove, melt butter and cook the onion for 2-3 minutes until soft and translucent. Add the garlic next, and cook for about 30 seconds or until fragrant.
  • Add the flour, cook for one minute, then gradually stir in the chicken stock and milk. Season the sauce with salt and pepper.
  • Stir in half of the cheese, and keep stirring until it’s completely melted. Taste the sauce and adjust the seasoning to your preference.
  • Stir in the cooked chicken, broccoli, and pasta. If you made the sauce in a pan that is not oven-safe, then transfer the mixture to a casserole dish. Top with the remaining cheese.
  • Cook in the oven for 15 minutes at 350°F/180°C until the cheese has melted and the casserole is bubbly.

Video

Notes

  • Add More Flavor: This broccoli chicken casserole is minimally seasoned, which makes it perfect for small kids and otherwise picky eaters. However, you can feel free to add more seasonings if you like. Italian seasoning is a delicious way to make anything more flavorful, and a pinch of red pepper flakes would add just the right amount of kick. 
  • Want a Crunchy Topping? Add a layer of homemade Crispy Onions or crushed Ritz crackers before baking!
  • Change up the protein: This recipe works with any cooked protein. Try shredded beef, leftover roast turkey, or vegan meat replacements. 
  • Make Ahead: You can assemble Broccoli Chicken Casserole and store it in the fridge for up to 48 hours before you plan to bake it. When ready to make dinner, bake as directed, but add 15 minutes to the time so that it can warm all the way through. The pasta will absorb some of the sauce as it sits, so you may want to add a splash of milk to make it creamy again before serving. 
    To Store: Leftovers of this recipe make the perfect lunch the next day! Store cooked casserole in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave.

Nutrition

Calories: 545kcal | Carbohydrates: 45g | Protein: 34g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 704mg | Potassium: 701mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1307IU | Vitamin C: 92mg | Calcium: 453mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/broccoli-chicken-casserole/