Hey friends!
Looking for a cozy dinner idea? I’ve got a fantastic recipe to share with you!
Today, I’m whipping up a chicken broccoli casserole without any cream soup.
It’s hearty, healthy, and super simple to make. Plus, it’s packed with flavor!
Perfect for a family meal that everyone will love.
Let’s dive into this deliciousness!
Possible Ingredient Alternatives
Cooked chicken can be replaced with canned chickpeas or white beans for a vegetarian option, providing similar protein content and a hearty texture. Use about 2 cups of drained and rinsed beans.
For a gluten-free version, substitute the pasta with gluten-free pasta varieties made from rice, corn, or quinoa. Cook according to package instructions, as gluten-free pasta may have different cooking times.
Full-fat milk in the sauce can be swapped with unsweetened almond milk or oat milk for a dairy-free alternative. These plant-based milks work well in creamy sauces, though you may need to simmer the sauce slightly longer to achieve the desired thickness. Adjust seasoning as needed, as plant-based milks can alter the overall flavor slightly.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2600-2900
- Protein: 150-170 g
- Fat: 150-170 g
- Carbohydrates: 210-230 g
Ingredients
- 2 cups cooked chicken, shredded (use rotisserie or leftover breast)
- 5 cups broccoli pieces
- 12 oz penne, fusilli, or rotini pasta (around 3.5 cups uncooked)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper, cracked
- 2 cups white cheddar, grated
- 1/2 cup breadcrumbs
- 3 big garlic cloves, finely minced
- For the sauce:
- 4 tablespoons butter
- 3 cups full-fat milk
- 1/4 cup plain flour
- 1/8 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper, cracked
Step 1: Prepare the Noodles and Vegetables
Begin by boiling the noodles according to the package directions.
As the pasta is cooking, shred the chicken and cut the broccoli florets into bite-sized pieces.
Once the pasta is done, drain it and set it aside.
Step 2: Cook the Broccoli
In a steamer or saucepan, cook the broccoli until it is just done.
Aim for a bright green color with a bit of crunch remaining.
Once cooked, transfer the broccoli and pasta to a large bowl and set aside.
Step 3: Make the Béchamel Sauce
In a medium saucepan, melt the butter over medium heat.
Add in the flour, whisking continuously to combine it into a smooth paste.
Gradually pour in the milk, about a half cup at a time.
Allow the mixture to thicken before adding more milk.
Season with salt, cracked black pepper, the minced garlic cloves, and a pinch of nutmeg.
Continue whisking until the sauce is thickened, then remove from heat.
Step 4: Combine the Ingredients
Add the shredded chicken to the bowl with the pasta and broccoli.
Sprinkle in additional salt and cracked black pepper to taste.
Pour the prepared béchamel sauce over the mixture and use a large spoon to stir everything together thoroughly.
Step 5: Assemble the Casserole
Spray or grease a casserole dish to prevent sticking.
Pour the entire contents of the bowl into the prepared casserole dish, spreading it evenly.
Top with an even layer of cheese of your choice.
In a small saucepan, melt some butter and add bread crumbs, stirring until the bread crumbs are moistened.
Sprinkle these bread crumbs evenly across the top of the casserole.
Step 6: Bake the Casserole
Preheat your oven to 350℉.
Bake the casserole for 20 to 25 minutes, or until the bread crumbs are golden and crispy brown, and the cheese is bubbling.
Once fully cooked, remove from the oven and let it cool slightly before serving.
