Cheddar Broccoli Chicken Casserole
Creamy cheddar broccoli chicken casserole with pasta, topped with shredded cheddar and fried onions
Ingredients
- 8 oz pasta of your choice I used rotini
- 1 package boneless skinless chicken breasts cut into bite sized pieces
- 12 oz small broccoli florettes you can use fresh or frozen
- 2 tbsp oil
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 2 tbsp butter
- 3 tbsp flour
- 1 small onion diced
- 4 garlic cloves minced
- 1 cup chicken stock
- 1 1/2 cups reduced fat milk I used lactose free
- 2 tsp dijon mustard
- 2 cups shredded sharp cheddar divided
- fried onions
Instructions
- Preheat the oven to 400 degrees and spray a 9x13 pan with cooking spray. Heat a pot of water to boil, add salt, and cook pasta according to package until al dente. 1 minute before the pasta is done, add the broccoli in order to lightly cook it. Drain and rinse under cold water, then place back into the pot.
- Heat the oil in a deep skillet over medium heat and add the chicken. Season with salt and pepper to taste, as well as the garlic and onion powder. Cook, stirring occasionally, until cooked through. Add the onion, garlic, and butter and stir. Sprinkle over the flour and stir well.
- Slowly add the stock while stirring so the flour doesn't form lumps. Once it is smooth, add the milk in the same way. Stir in the mustard. Allow to simmer for a minute or two then add 2/3 of the shredded cheese and stir. Taste the sauce and adjust the amount of salt/pepper/mustard. Pour over the pasta/broccoli and mix well. Pour into the baking dish. Cover with the rest of the cheese.
- Bake covered for 15 minutes, then uncover and bake 10 more. Finally add the fried onions on top and bake 5 more minutes or so until they are browned. Allow to cool for 5 minutes before serving.
Tried this recipe?Let us know how it was!