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Chicken and Broccoli Casserole

A nostalgic, creamy, and slightly tangy pasta bake that combines chicken, broccoli, and a savory sauce, perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 12 oz whole wheat elbow macaroni or any pasta you have
  • 1 lb boneless skinless chicken breast, cut into bite-size pieces use rotisserie chicken to save time
Vegetables
  • 2 cups broccoli florets frozen is fine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
Sauce Ingredients
  • 1 tbsp olive oil
  • 2 cups low-fat milk
  • 1 cup low-sodium chicken broth
  • 3 tbsp whole wheat flour or all-purpose
  • 1 tbsp Dijon mustard
  • 1/2 cup plain Greek yogurt for creaminess & protein
  • 1/2 tsp smoked paprika
  • 1/4 tsp nutmeg optional
Cheese and Topping
  • 1 cup shredded reduced-fat cheddar cheese plus 1/2 cup for topping
  • 1/3 cup panko breadcrumbs optional
Seasoning and Garnish
  • Salt & pepper to taste
  • Fresh parsley or chives for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F. Grease a 9x13 baking dish.
  2. Cook pasta to al dente according to package directions, drain, and set aside.
  3. In a large skillet, heat olive oil over medium heat. Sauté onion until translucent (3–4 minutes), add garlic and cook for another 30 seconds until fragrant.
  4. Add chicken pieces, season lightly with salt, pepper, and smoked paprika. Cook until no longer pink, about 5–7 minutes. Remove from pan and set aside.
Sauce Preparation
  1. In the same skillet, whisk in flour and toast for 1 minute. Slowly whisk in milk and chicken broth, scraping up any browned bits. Simmer until slightly thickened, about 3–4 minutes.
  2. Stir in Dijon, Greek yogurt, and 1 cup shredded cheddar. Season with nutmeg if using. Taste and adjust seasoning.
Assembling and Baking
  1. Toss cooked pasta, chicken, and broccoli into the sauce until everything is evenly coated.
  2. Transfer to the prepared baking dish. Sprinkle remaining 1/2 cup cheese and panko breadcrumbs on top for a golden crust.
  3. Bake for 15–18 minutes until bubbly and golden on top. Let rest for 5 minutes before serving. Garnish with parsley.

Notes

To shave time, swap fresh chicken for shredded rotisserie, and frozen broccoli can go straight into the sauce without thawing.