If you’re looking for a go to comfort meal, this cheesy chicken broccoli casserole is it.

Creamy, packed with flavor, and loaded with melty cheese, it’s a guaranteed hit with both kids and adults. Bonus: It’s a great way to use up leftover chicken and reheats well to make for amazing leftovers!

There’s something about a cheesy, bubbly casserole that just makes everything better. This is the ultimate feel good meal and it’s easy to make!

The best thing about this meal might be how easy it is to make. You toss everything together and pop it in the oven. No standing over the stove required. You could even assemble the casserole ahead of time and refrigerate it. When you’re ready to eat, just pop it in the oven!

There are a few other time saving tricks at the bottom in the notes section.

Cheesy Chicken Broccoli Casserole
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Cheesy Chicken Broccoli Casserole

Course: DinnerDifficulty: Easy
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

When you need an easy, family-friendly dinner, this cheesy chicken broccoli casserole never disappoints. Creamy, comforting, and packed with flavor. No complaints, just clean plates!

Ingredients

  • 8 – 10 ounces Uncooked Rotini Pasta

  • 2 Medium Heads of Fresh Broccoli (about 1lb if using frozen) , chopped

  • 1 Medium Diced White Onion

  • 8 ounces Baby Bella Mushrooms, cut down to your preference

  • 3-4 Cloves of Minced Garlic

  • 3 Tbs Flour

  • 1 Cup Chicken Broth (or veggie broth)

  • 1.5 Cups Milk

  • 1 -2 tsp Dijon Mustard

  • Salt & Pepper to taste

  • 2 Cups Sharp Cheddar Cheese

  • Cooked Chicken, to your desired amount

Directions

  • Preheat the oven to 400° F
    -Plan to use a 9 x 13 oven safe baking dish.
  • Boil the pasta and broccoli
    -Season your pasta water ( I used chicken bullion) and boil the pasta. When the pasta is nearly done add in the chopped broccoli. Once both are done, strain and set aside.
    -While the pasta is boiling, dice the mushrooms and onion.
  • Saute the onions and mushrooms
    -Heat olive oil on the low side of med-high and add the onions, stir and sauté for about 3 minutes, then add in the garlic and mushrooms and cook until mushrooms are tender.
  • Create cream of mushroom sauce
    -Once everything in the pan is tender sprinkle the flour on top and stir/cook until combined. Add in the chicken broth and stir until all of the flour clumps are gone.
    -Then add in your milk, mustard, salt and pepper and stir until you reach a simmer.
    -Once you hit simmer, take the pot off of the heat and stir in 1 cup of cheese
    ( taste it at this point and see if you want to add more seasonings.)
  • Finish in the oven
    -Pour the sauce over your noodles and broccoli in a 9×13 baking dish and toss until all the noodles are coated.
    -Bake in the oven for 10-15 minutes, uncovered.
    -Then top with the remaining cheese and chicken and finish in the oven for 10 more minutes.

Recipe Video

Notes

  • Save time by using pre-cooked rotisserie chicken for an easy shortcut.
  • For more texture sprinkle crushed Ritz crackers or panko breadcrumbs on top before baking.
  • Cooked bacon, caramelized onions, or sautéed veggies make tasty additions if you want to switch things up and throw in some extras.
  • To make this dish vegetarian, leave out the chicken and sub veggie broth.