Description
A cozy, creamy pasta casserole made with juicy chicken, tender broccoli, sautéed mushrooms, and sharp cheddar cheese. Perfect for meal prep, family dinners, or comforting leftovers.
Ingredients
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8 oz pasta (any kind)
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2 cups broccoli florets (fresh or frozen)
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2 cups cooked chicken (shredded or chopped)
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1 cup baby bella mushrooms, sliced
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1 small yellow onion, diced
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3 cloves garlic, minced
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2 tbsp butter or olive oil
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2 tbsp flour
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1½ cups milk
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1 cup chicken or vegetable stock
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1 tsp Dijon mustard
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1 tsp salt
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½ tsp black pepper
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1½ cups shredded sharp cheddar cheese (divided)
Instructions
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Cook pasta to al dente; add broccoli in the last minute. Drain together.
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Sauté onion in oil or butter, then add mushrooms and garlic.
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Stir in flour to make a roux. Slowly whisk in milk and stock.
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Add mustard, salt, pepper, and half the cheese. Stir until melted.
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Combine cooked pasta, broccoli, chicken, and sauce. Mix well.
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Transfer to a greased baking dish.
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Bake at 375°F for 15 minutes uncovered.
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Top with remaining cheese and bake 10 more minutes until bubbly.
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Cool slightly before serving.
Notes
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Use gluten-free pasta and flour for a gluten-free version.
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Add red pepper flakes for heat.
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Substitute chicken with chickpeas for a vegetarian option.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American