This wholesome broccoli hen recipe is made together with your choice of pasta, fowl gentle and broccoli, and the maximum scrumptious Cheddar cream mushroom sauce.


Boost your hand if you grew up ingesting broccoli chicken casserole!  Make  arms in case you always encompass can cream mushroom soup!  Ah, what can we say, it's far what all of the cool child did returned in the eighty's. For those of you who nevertheless crave an awesome Throwback chook casserole once in a while nowadays, i've a current model nowadays that I think you may Love.

It is made with all of the traditional components of broccoli recipe of my early life bird casserole, we talk loads and plenty of broccoli you can use sparkling or frozen, gentle fowl experience loose to use Rotisserie as a shortcut, your choice My pasta uses entire grain, however whatever will do, and a variety of sharp cheddar cheese receives properly stuff!.  

Then rather for canned cream mushroom soup, this bird brocoli casserole recipe capabilities homemade mushroom cream sauce which is simple alternatively, made with many fresh mushrooms and zesty seasoning to ensure that this casserole is some thing but tasteless.



  • 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


  1. Heat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

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