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Nothing beats this hearty broccoli chicken pasta bake when I want something cozy but not heavy on a weeknight. It's creamy, loaded with good stuff like juicy chicken and fresh broccoli, and smothered in cheesy mushroom sauce over pasta. My family is always full and happy after digging into this one skillet wonder.
The first time I made this was one gloomy Sunday just wanting something homey that wouldn’t weigh us down. My kids go nuts for the crispy cheesy crust, and now this is what they ask for most when they want something warm for dinner.
Inviting Ingredients
- Cooked chicken: Cube it or shred some store-bought rotisserie chicken for quick prep Leftovers work great too
- Sharp cheddar cheese: Shred it fresh for the best melt and bold bite
- Freshly cracked black pepper: Sprinkle this in for a little bit of heat
- Fine sea salt: Needed to pull all the flavors together
- Dijon mustard: Just a touch makes the sauce pop Opt for a smooth Dijon for easy mixing
- Milk: Whole milk makes the sauce extra creamy or combine 2 percent with half and half
- Chicken or vegetable stock: Brings savory flavor Go low-sodium to stay in charge of the salt
- Flour: Thickens up your sauce nicely Make sure to stir well so there’s no lumps
- Garlic: Chop up fresh cloves for a flavor boost Use ones that are nice and firm
- Baby bella mushrooms: Slice up firm, clean mushrooms for that deep earthy flavor
- Small white onion: Thin slices bring sweetness Pick ones without any soft spots
- Butter or olive oil: Either one will do both soften your veggies and carry the flavor
- Fresh broccoli florets: Look for tight green tops and toss out any yellow bits They give crunch and color
- Uncooked pasta: Pick something sturdy like whole wheat rotini for texture and fiber
Simple Steps
- Serve it up:
- Dole it out hot and throw on a little extra pepper or herbs for a fresh bite if that’s your thing
- Bake and finish it:
- Pop it back in the oven for ten minutes after topping it with the rest of the cheddar Let it get all golden and bubbly
- Assemble everything:
- In a roomy baking dish, mix the pasta, broccoli, chicken, and mushroom sauce Stir it all together nice and even Smooth out the top before baking
- Make that cheesy sauce:
- Once your veggies are golden, dust flour all over and stir for a minute You're aiming for no dry spots Pour in the stock slowly, whisking constantly Add milk, Dijon, salt, and pepper Then heat until barely bubbling Remove from heat, drop in half your cheddar, and stir until it melts Taste test and tweak the seasoning if you want
- Sauté your veggies:
- Heat butter or oil in a big skillet over medium high Slide in the onions and cook about three minutes 'til soft Toss in mushrooms and garlic, cook until the mushrooms brown and lose their moisture (about five more minutes)
- Pasta and broccoli time:
- Throw pasta into a pot of salted boiling water Cook almost to done Toss broccoli in about a minute before draining Let both drain well once tender
- Get your oven going:
- Start out by cranking your oven up to four hundred degrees to preheat
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If I had to pick, I’d say the roasted mushrooms are tops—they taste even richer once baked into the sauce My kiddo can’t get enough broccoli especially when it’s smothered in cheese This is one of those dishes where you just want seconds and everyone gathers around happy
Keeping It Fresh
When it’s all cooled down scoop the casserole into airtight containers Slide them in the fridge and it’ll be good for four days Want to store it longer Wrap up individual portions and stash in freezer bags Defrost overnight then warm gently in the oven or zap in the microwave until it’s steaming
Swap Options
Mix up the pasta—penne or little shells catch plenty of sauce Veggie lovers can skip chicken and use veggie stock then toss in more mushrooms or add a handful of chickpeas to keep it hearty Frozen broccoli? No problem Just thaw and pat dry to avoid a watery sauce
Best Ways to Serve
This pasta bake is pretty satisfying on its own but some nights I add a fresh salad or sliced tomatoes to lighten it up If you’re feeding a crowd try simple roasted carrots or break out some rustic bread for sopping up every last bit of saucy goodness
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What Makes It Special
Comfort casseroles like this one have stuck around American tables for ages—perfect when you want a simple, cozy meal for the family This one keeps things fresh—skips the canned stuff, lets the veggies shine If you ask me, nothing beats mealtime together with a bubbling hot bake like this in the middle
Common Recipe Questions
- → Is frozen broccoli fine to use here?
Yep—frozen broccoli works! Just thaw it out and get rid of any extra water before tossing it in.
- → What pasta do you like for this?
Go with any noodle you love—gluten-free, whole-wheat, or regular. Shapes like penne or rotini grab onto the sauce and taste great.
- → Can I put this dish together before I need to serve it?
For sure! Build the whole thing, keep it in the fridge, then just bake right before you want to eat for the yummiest result.
- → Is there a way to make this meat-free?
Skip the chicken and swap in veggie broth. You’ll have a super satisfying casserole packed with veggies and cheesy goodness.
- → Best way to keep any leftovers?
Pop those leftovers in the fridge with a cover for up to 3 days. Warm them up in the oven or microwave when you’re hungry again.