Cheesy Chicken Casserole
This Cheesy Chicken Casserole is creamy and comforting, with tender chicken, broccoli, pasta, and a rich homemade cheese sauce.
Servings: 10
Calories: 477kcal
Equipment
- 9x13 casserole dish
- Large Pot and Strainer
- Cheese Grater
- Large Skillet
Ingredients
- 12 ounces pasta dry measurement
- 4 cups broccoli florets about 1 head
- ½ stick butter unsalted
- 1 ½ pounds boneless skinless chicken breast cut into small pieces
- 1 medium yellow onion chopped
- 1 tablespoon garlic minced
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- 4 tablespoon all-purpose flour
- 1 ½ cups whole milk
- 1 ½ cups chicken broth low sodium
- 2 cups cheddar cheese shredded, divided
- 2 cups mozzarella cheese shredded, divided
- ½ cup parmesan cheese grated
Instructions
- Preheat oven to 375F and lightly spray a 9x13 casserole dish.
- Boil water in a large pot and cook pasta 2 minutes before desired cook time (I usually do 2 minutes before al dente), then place the broccoli into the pasta water and cook for 2 minutes. Strain all and transfer to the casserole dish.
- While the pasta and broccoli are cooking, heat a large skillet over medium-high heat and melt butter, then add chicken and onion to the pan. When the chicken is almost cooked add garlic, salt and ground pepper, and cook for 1 minute.
- Sprinkle in flour and cook for another minute, then pour milk and chicken broth and bring to a boil. Lower the heat to keep a rolling boil until the sauce thickens (about 5 minutes).
- Shut the heat off and mix in 1 cup of cheddar, 1 cup mozzarella and parmesan cheese, then pour over the pasta and broccoli.
- Top with the remaining cheeses and cover with aluminum foil. Bake in the preheated oven for about 15 minutes or until bubbling. If desired, remove the foil and broil to lightly brown the cheese.
Notes
- Cook Pasta Just Short of Al Dente: Slightly undercooked pasta finishes perfectly in the oven without getting mushy.
- Warm Milk and Broth: Using room-temperature liquids helps the sauce thicken smoothly.
- Don’t Skip the Simmer: Letting the sauce bubble briefly ensures it coats everything evenly.
- Even Cheese Layers: Mixing some cheese into the sauce and saving some for the top gives the best texture.
- Rest Before Serving: Letting the casserole sit for a few minutes helps it set and slice cleanly.
Nutrition
Calories: 477kcal | Carbohydrates: 35g | Protein: 34g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 104mg | Sodium: 876mg | Potassium: 568mg | Fiber: 2g | Sugar: 4g | Vitamin A: 866IU | Vitamin C: 34mg | Calcium: 413mg | Iron: 1mg
