Broccoli Chicken Casserole
A comforting and creamy casserole loaded with chicken, broccoli, and cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups broccoli florets (fresh or briefly steamed frozen)
- 2 cups cooked chicken, shredded (rotisserie chicken or leftovers work great)
- 2 cups cooked pasta (elbow, penne, rotini — any short pasta)
- 1 cup cheddar cheese, shredded (sharp cheddar gives more flavor)
- 1 cup mushrooms, sliced (button or cremini)
- 1 cup cream or milk (whole milk, half-and-half, or a lighter milk — cream makes it richer)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: breadcrumbs for topping (Panko gives a crisp finish)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and soften (about 4–6 minutes).
- Reduce heat slightly and stir in the cream or milk. Sprinkle in garlic powder, then season with salt and pepper. Let the sauce warm and thicken for 2–3 minutes; don’t boil.
- In a large bowl, combine the cooked pasta, shredded chicken, and broccoli. Pour the mushroom-cream mixture over and toss until everything is evenly coated.
Baking
- Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the shredded cheddar across the top. Add optional breadcrumbs for crunch.
- Bake for 25–30 minutes, until the cheese is bubbly and edges are golden.
- Let rest 5 minutes before serving so the casserole firms up slightly. Serve warm.
Notes
For a lighter meal, serve smaller portions and bulk up the plate with a large mixed greens salad. For a heartier dinner, a side of garlic bread complements the cheesy sauce.