Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Chicken and Broccoli Casserole Recipe

Creamy Baked Chicken and Broccoli Pasta Casserole Recipe

Description

Welcome to a Delicious Journey!

If you’re looking for a comforting, crowd-pleasing meal, you’ve come to the right place. This Creamy Baked Chicken and Broccoli Pasta Casserole is a delightful blend of tender chicken, fresh broccoli, and cheesy pasta, all wrapped in a rich, creamy sauce. Whether you’re preparing dinner for your family or hosting a casual gathering, this dish is sure to be a hit. Let’s dive in and discover how to make this scrumptious casserole!

Ingredients

Scale

 

  • 16 ounces pasta (tortiglioni, penne, ziti, or rigatoni)
  • 3 cups broccoli florets (about 2 small heads, cut into bite-sized pieces)
  • 3 boneless, skinless chicken breasts (large, cut into bite-sized pieces)
  • 1 (10.5 ounce) can cream of chicken soup
  • ⅔ cup sour cream (full fat)
  • ½ cup whole milk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup Italian cheese blend (with mozzarella, Asiago, and Parmesan)
  • ½ cup cheddar cheese

Optional Substitutions:

  • For a lighter version, substitute sour cream with Greek yogurt.
  • For a gluten-free option, use your favorite gluten-free pasta and gluten-free cream of chicken soup.

Instructions

 

  1. Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a rolling boil.
  2. Cook the pasta according to the package instructions, but stop cooking 1 minute earlier. Add the broccoli florets to the boiling water 3 minutes before the pasta is done. Drain the pasta and broccoli, rinse with cool water, and set aside.
  3. Sear the chicken: In a large, lightly oiled skillet, cook the chicken pieces over medium heat until they are golden brown and fully cooked, about 5 to 7 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  4. Prepare the sauce: In a small bowl, mix the cream of chicken soup, sour cream, milk, Dijon mustard, onion powder, garlic powder, salt, and black pepper until smooth.
  5. Combine the ingredients: In a large pot or mixing bowl, combine the cooked chicken, broccoli, pasta, and sauce. Stir until everything is evenly coated.
  6. Assemble the casserole: Lightly grease a baking dish. Add half of the pasta mixture, smooth it out, and top with half of the cheese. Repeat with the remaining pasta and cheese.
  7. Bake the casserole: Bake uncovered for 15 to 20 minutes, or until the casserole is hot and bubbly. For an extra touch, broil on low for a few minutes to brown the cheese.
  8. Let it rest: Allow the casserole to rest for 5 minutes before serving.

Equipment

Notes

 

  • Don’t overcook the pasta: Since the pasta will continue cooking in the oven, undercook it slightly during the initial boil to ensure it doesn’t become mushy.
  • Cut the broccoli evenly: To ensure even cooking, cut the broccoli into similar-sized pieces.
  • Customize the cheese: Feel free to use your favorite cheese blend. Gruyère, Monterey Jack, or even blue cheese can add a unique twist.

Find it online: https://optimalrecipes.com/creamy-chicken-and-broccoli-casserole-recipe/