Comfort food doesn’t have to be heavy, and this Cheesy Chicken and Broccoli Casserole proves it. With protein-packed chicken, fiber-rich pasta, and a creamy cheddar sauce, it’s a cozy dinner you can feel good about serving to your family!
This cheesy chicken and broccoli bake is packed with protein, fiber, calcium, and veggies, all in one dish. I’ve tested it many times to make sure that it truly is family friendly, and I can tell you my family loved it every single time!
Casseroles like this one are lifesavers because they truly are a full meal in one: tender chicken for protein, broccoli for veggies, pasta for carbs, and of course, that golden layer of melty cheddar on top. And it's made all without any cans of condensed soup!!
It’s the kind of dinner I can feel good about serving my family and the kind they’re actually excited to eat!
You can serve this casserole on its own, or with simple side dishes like my crunchy kale salad or copycat Texas Roadhouse rolls!
Nutrition at a Glance
- Protein: Chicken and chickpea pasta provide a double punch of protein, essential for muscle repair and keeping you fuller longer.
- Fiber: Chickpea pasta and broccoli add fiber, which supports digestion and stabilizes blood sugar.
- Calcium: Cheddar cheese and milk are great sources of calcium, supporting strong bones and teeth.
- Antioxidants: Broccoli is loaded with vitamin C and other antioxidants that help fight inflammation.
Ingredients You Need
- Chicken Breasts: A lean protein source! You can use my shredded chicken recipe, or a rotisserie chicken also works as a shortcut.
- Chickpea Pasta: Higher in protein and fiber than regular pasta. Whole wheat or gluten-free pasta also works.
- Broccoli Florets: Adds color, fiber, and antioxidants! Frozen broccoli can be swapped in.
- Onion & Garlic: These build flavor and add an irresistible aroma!
- Olive Oil: Provides healthy fat for sautéing. Butter or avocado oil can also be used!
- Flour: Helps thicken the cheese sauce. Gluten-free all-purpose flour works just as well.
- Milk: Creates the creamy base! Dairy-free alternatives like unsweetened almond or oat milk can be used.
- Dijon Mustard: Enhances the cheese flavor with tang.
- Cheddar Cheese: Sharp cheddar adds bold flavor, so I highly recommend using it. But you can use any shredded cheese you have on hand, as long as it melts nicely!
- Spices: You will need garlic powder, onion powder, and paprika to season everything to perfection!
Dietary Substitutions
- Gluten-Free: Swap the flour for a gluten-free blend and ensure your pasta is certified gluten-free.
- Dairy-Free: Use dairy-free milk (like almond or oat), olive oil-based butter substitute, and dairy-free shredded cheese.
- Vegetarian/Vegan: Skip the chicken and add extra broccoli, chickpeas, or even sautéed mushrooms for protein.
How to Make This Cheesy Chicken & Broccoli Casserole Recipe
- Preheat & Prep the Pasta: Preheat the oven to 375°F. Bring a large pot of water to a boil. Cook the pasta until just al dente (a minute less than package directions). In the last 2 minutes, add broccoli florets. Drain and set aside.
- Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook for another 1 minute.
- Make the Sauce: Sprinkle flour over the onion and garlic, stirring to coat. Slowly whisk in milk, a little at a time, until smooth. Stir in dijon mustard, garlic powder, onion powder, and paprika. Simmer until slightly thickened, about 5 minutes.
- Add the Cheese: Stir in 1 ½ cups of the shredded cheddar until melted and creamy.
- Assemble: In a large mixing bowl, combine pasta, broccoli, shredded chicken, and cheese sauce. Transfer to a greased 9x13 baking dish. Top with remaining ½ cup cheddar.
- Bake & Enjoy: Bake uncovered for 20–25 minutes, until bubbly and golden on top. Let cool slightly before serving.
Dietitian Tips for Success
- Don’t overcook the pasta. Since the pasta continues cooking while the casserole bakes, it’s best to stop boiling it just before al dente!
- Double the recipe for later. This casserole freezes beautifully, so making two at once is a huge time-saver for busy weeks. Bake one now, and freeze the other in a disposable pan or airtight dish so you can pull it out for a stress-free dinner.
- Use sharp cheddar for flavor. Stronger cheeses like sharp cheddar give you more flavor per ounce, which means you can use less cheese without sacrificing taste. This keeps the dish lighter but still deliciously cheesy!
How to Serve It
This chicken broccoli and pasta casserole is a full meal on its own with protein, veggies, and carbs, but you can round it out with an avocado corn couscous salad or a bowl of roasted red pepper soup with gouda!
Storage Suggestions
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked casserole portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions for quick meals.
Frequently Asked Questions
Can I use frozen broccoli?
Absolutely. Just thaw and pat dry before mixing into the casserole.
Can I swap the chicken for another protein?
Yes, shredded turkey, ground beef, or even canned chicken can work well in this chicken and broccoli bake!
Can I use rice instead of pasta?
Yes! If you prefer a chicken broccoli rice casserole, you can substitute the pasta with 2 instant rice packets.
More Easy Dinner Recipes to Try
- Healthier Sloppy Joe Bowls
- One Pot Taco Pasta
- Chicken Shawarma Bowls
- Spicy Cajun Alfredo
- Spicy Tater Tot Casserole
Easy and Cheesy Chicken Broccoli Casserole
Comfort food doesn’t have to be heavy, and this Cheesy Chicken and Broccoli Casserole proves it. With protein-packed chicken, fiber-rich pasta, and a creamy cheddar sauce, it’s a cozy dinner you can feel good about serving to your family!
Ingredients
- 2 chicken breast shredded
- 16 ounces chickpea pasta
- 4 cups broccoli florets
- 1 small white onion diced
Sauce:
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons flour
- 2 ½ cups milk
- 1 teaspoon dijon mustard
- 2 cups shredded sharp cheddar cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Cook the pasta until just al dente (a minute less than package directions). In the last 2 minutes, add broccoli florets. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in garlic and cook for another 1 minute.
- Sprinkle flour over the onion and garlic, stirring to coat. Slowly whisk in milk, a little at a time, until smooth. Stir in dijon mustard, garlic powder, onion powder, and paprika. Simmer until slightly thickened, about 5 minutes.
- Stir in 1 ½ cups of the shredded cheddar until melted and creamy.
- In a large mixing bowl, combine pasta, broccoli, shredded chicken, and cheese sauce. Transfer to a greased 9x13 baking dish. Top with remaining ½ cup cheddar.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top. Let cool slightly before serving.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze baked casserole portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F until heated through, or microwave individual portions for quick meals.
Nutrition
Serving: 1servingCalories: 638kcalCarbohydrates: 57gProtein: 49gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 98mgSodium: 483mgPotassium: 704mgFiber: 13gSugar: 14gVitamin A: 1026IUVitamin C: 57mgCalcium: 488mgIron: 8mg
Tried this recipe?Let us know how it was!
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