This Broccoli hen Casserole recipe is made together with your desire of pasta, smooth chicken and broccoli, and the most delicious creamy cheddar mushroom sauce. boost your hand in case you grew up ingesting broccoli fowl casserole!  Make that  fingers if yours usually included a can of cream of mushroom soup!  Ah, what can we say, it’s what all the cool youngsters were doing back within the 80s. 

For the ones of you who still crave an awesome throwback hen casserole sometimes in recent times, i've a modern model nowadays that I suppose you're going to love. It’s made with all of the conventional additives from the broccoli bird casserole recipes of my early life, 


We’re talking plenty and plenty of broccoli you may use fresh or frozen, tender bird feel free to use a rotisserie as a shortcut, your choice of pasta I used complete wheat, however any kind will do, and plenty of sharp cheddar cheese get the good things!.  

Then in lieu of canned cream of mushroom soup, this broccoli cook casserole recipe functions an easy home made creamy mushroom sauce as a substitute, made with masses of clean mushrooms and zesty seasonings to ensure that this casserole is whatever however bland. It’s modern, creamy, secure comfort food at its first-rate.  And get ready, because it disappears in a flash.



  • 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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