Description
A comforting, lighter take on the classic cheesy bake, creamy and savory, loaded with broccoli and tender chicken. Perfect for meal prep or busy weeknights.
Ingredients
Scale
- 8 ounces uncooked whole-wheat rotini
- 1 large head of broccoli, cut into bite-sized florets (about 1 pound)
- 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
- Cube the chicken and season with salt, pepper, garlic powder, and onion powder.
- Sauté the chicken in a skillet over medium-high heat until golden brown, then set aside.
- Prepare and steam the broccoli until tender-crisp.
- Grate the cheeses, reserving some for topping.
- Sauté the onions in the same skillet, then add garlic and cook until fragrant.
- Make a roux with flour, then add warmed chicken broth and stir until smooth.
- Remove from heat and stir in Greek yogurt and mustard until smooth.
- Melt in the cheese gradually.
- Fold in the cooked chicken and broccoli, then transfer mixture to a baking dish.
- Create a topping with breadcrumbs and remaining cheeses, then sprinkle over the casserole.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
- Let rest before serving.
Notes
Store leftover casserole in an airtight container for 3–4 days. Reheat in microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, chicken, broccoli, healthy, comfort food