HEALTHIER BROCCOLI CHICKEN CASSEROLE

Meet my 100% without any preparation, helped up, still-ultra-velvety and-messy, soothing chicken and broccoli dish formula! 

It's made with the entirety of the great parts from the broccoli chicken meal plans of my adolescence, just spruced up a piece to bring us into 2019. We're talking parcels and bunches of broccoli (you can utilize new or solidified), delicate chicken (don't hesitate to utilize a rotisserie as an alternate way), your decision of pasta (I utilized entire wheat, yet any thoughtful will do), and loads of sharp cheddar (get the great stuff!). At that point in lieu of canned cream of mushroom soup, this broccoli chicken goulash formula includes a simple custom made smooth mushroom sauce rather, made with heaps of new mushrooms and fiery flavors to guarantee that this dish is definitely not tasteless. 

It's cutting edge, smooth, comfortable solace food at its best. Furthermore, prepare, in light of the fact that it vanishes instantly. 

How about we make some chicken dish!

CHICKEN BROCCOLI CASSEROLE INGREDIENTS: 

Alright! Before we get to the full formula beneath, we should discuss our shopping list. To make this broccoli chicken meal formula, you will require: 

Pasta: 

Literally, any sort of pasta that you love best will work here — customary (semolina), entire wheat, without gluten, egg, or some other sorts of option grain kinds of pasta that you like. 

Broccoli: 

You can either utilize new broccoli (around 1 huge head, cut into florets) or solidified broccoli (around 1 pound) for this formula. 

Mushrooms:

 I love the kind of child Bella (cremini) mushrooms in this broccoli goulash formula. However, any of your preferred mushrooms will do. 

Creamy sauce stuff:

 Butter (or olive oil), onion, garlic, flour, stock (chicken or veggie), milk (any sort), Dijon, salt and pepper. 

Sharp cheddar cheese:

 I truly suggest purchasing a square of good-quality matured sharp cheddar for this formula, and afterward destroying it yourself. 

Chicken: 

Any cooked chicken will work for this formula! You can utilize my preferred prepared chicken bosoms formula or sauté two bosoms in olive oil in a skillet until cooked through. Or on the other hand for an alternate route, don't hesitate to shred a rotisserie chicken.

HOW TO MAKE THIS CASSEROLE:

To make this broccoli chicken casserole recipe, simply…

Cook the pasta and broccoli.  

 Cook the pasta in a large pot of boiling water (don’t forget to generously salt the water!) until it is al dente.  But — plot twist! — toss the broccoli florets into the water about 1 minute before the pasta is done cooking to give it a quick cook too.  Drain both.

Make the mushroom sauce.

Meanwhile, we’ll work on the sauce.  Sauté the onion, followed by the mushrooms and garlic in butter (or oil) until softened.  Stir in some flour and let it cook for 1 minute (this will help to thicken the sauce).  Then add in the stock, milk, Dijon, salt, and pepper, and cook until the sauce reaches a simmer.  Stir in half of the shredded cheese, taste, and adjust any seasonings as needed.

Put everything together.  In a large 9 x 13-inch baking dish, give everything a good toss — the cooked pasta, broccoli, mushroom sauce, and chicken — until combined.

Bake.  Bake uncovered for 15 minutes.  Then remove the 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.

Enjoy! Serve nice and warm, garnished with extra black pepper and/or fresh herbs, if desired.

Set up everything.  In an enormous 9 x 13-inch preparing dish, give everything a decent throw — the cooked pasta, broccoli, mushroom sauce, and chicken — until consolidated. 

Back.  Prepare revealed for 15 minutes. At that point expel container from the stove, sprinkle the rest of the cheddar uniformly on the head of the dish, and heat for 10 additional minutes or until the cheddar is pleasant and melty. 

Enjoy! Serve overall quite warm, decorated with additional dark pepper and additionally new spices, whenever wanted.

 

Potential VARIATIONS:

Need to tweak this chicken broccoli dish formula? Don't hesitate to… 

Use a different protein: Cooked frankfurter, pork, steak, or shrimp would all be delectable in this meal instead of chicken. 

Use rice rather than pasta: To make great chicken and rice dish, cook 1 cup of (uncooked) rice as indicated by bundle guidelines. At that point mix it into the meal as you would the pasta. 

Use a different kind of cheese: If cheddar isn't your thing, this dish would likewise be heavenly with a blend of good-quality mozzarella and Parmesan cheddar. Or on the other hand, a type of fiery pepper jack would be delightful as well! 

Include new spices: Feel allowed to include some new Italian spices, (for example, parsley, basil, rosemary, or thyme) whenever wanted. 

Make it vegan:  We made a veggie-lover variant to test this formula by simply overlooking the chicken, and the broccoli dish was incredible all alone. Or on the other hand, obviously, you're free to add some additional veggies to the blend also. 

Make it gluten-free:  Use sans gluten pasta, at that point thicken the sauce with a universally handy sans gluten flour mix. (Or on the other hand, you can mix a couple of tablespoons of without gluten cornstarch into the virus milk before adding it to the sauce.)

HEALTHIER BROCCOLI CHICKEN CASSEROLE

AUTHOR: ALI,  PREP TIME: 15 MINS  

COOK TIME: 45 MINS, TOTAL TIME: 1 HOUR  

 

YIELD: 6-8 SERVINGS 1X

DESCRIPTION

This hearty Broccoli Chicken Casserole recipe is made with your choice of pasta, tender chicken and broccoli, and the most delicious creamy cheddar mushroom sauce.  See notes above for possible ingredient variations too.

INGREDIENTS  

• 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

INSTRUCTIONS

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 the 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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