Go Back

Chicken Broccoli Casserole

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6

Ingredients
  

  • 1/3 cup diced onion
  • 1-2 cloves of garlic minced
  • 2 Tbsp butter
  • 4 cups milk divided
  • 1/3 cup flour
  • 1.5 cups of dry pasta I like bow-ties for this
  • 2 tsp chicken base or 2 chicken bouillon cubes
  • 3 cups of chopped broccoli
  • 3 cups of shredded chicken one rotisserie chicken
  • 1 cup shredded mozzarella
  • 2-3 tsp Poultry Seasoning Cavender’s Greek Seasoning, or salt & pepper
  • ¼ cup Parmesan cheese
  • ½ cup fried onions

Instructions
 

  • Shred your chicken. Two forks work well, but I prefer to simply rip it with my fingers.
  • Dice your onion and mince your garlic.
  • Preheat your oven to 400 degrees.
  • Melt the butter in a large (at least 3.5 quart) oven safe skillet and cook the onion and garlic slowly until translucent.
  • Cook your pasta in 6 cups of boiling water with the chicken base or bouillon added to it.
  • Whisk the flour together with 1 cup of the milk.
  • Add the remaining 3 cups of milk to your skillet and bring it to a low boil on the stove over medium-high heat, stirring frequently.
  • Reduce the heat to medium and whisk in the flour/milk mix until smooth. Cook until thickened.
  • Stir the cooked pasta and broccoli into the milk mixture and cook for a couple of minutes.
  • Add the seasoning and stir through.
  • Sprinkle the mozzarella over the top and allow it to melt.
  • Add the chicken, and stir through until all of the cheese is melted. Remove from the heat.
  • Sprinkle the Parmesan evenly over the top of the casserole, followed by the fried onions.
  • Bake in your per-heated oven for 15 minutes.
  • Turn your oven to broil, and broil for about 2 minutes until the top is golden brown.
  • Remove and let stand for 5 minutes before serving.