I asked you guys what you’d like to see more of on the blog for 2020 and a lot of you said more healthy recipes. If you guys remember last year, my best friend Andrea and I would alternate each week and give each other a new recipe to try. I was slacking the past few months, but we are starting it again and what better recipe to start the new year off with than this broccoli chicken casserole that’s both yummy and healthy!
The recipe calls for a poached chicken. Andrea suggested I get the cooked all natural chicken from Trader Joe’s. It’s not frozen and you can find it in the prepared meal section. I just shred and chop it up to go into the casserole – super easy!
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 8 ounces uncooked pasta
- 1 pound large head of broccoli cut into bite-sized florets
- 2 tablespoons butter or olive oil
- 1 small white onion thinly sliced
- 8 ounces baby bella mushrooms thinly sliced, cremini
- 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 shredded sharp cheddar cheese divided, 8 ounces
- 2 cups diced cooked chicken or shredded
Ingredients
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|
- Heat oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.
I hope you guys enjoy and if you’ve tried any of the recipes on my blog, I would love to know if you have a favorite!
xo, Jaime
Recipe credits to Gimme Some Oven.
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