Chicken and Broccoli Noodle Casserole
This Chicken Broccoli Noodle Casserole is delicious. Simple ingredients come together in the best way to make the ultimate comfort food.
Servings: 8 servings
Calories: 611kcal
Ingredients
- 16 ounces small shell pasta (1 cup pasta water reserved)
- 6 tablespoons unsalted butter
- 1 small yellow onion diced
- 3 garlic cloves minced
- 1/3 cup all purpose flour
- 1 cup low sodium chicken stock
- 1 cup milk (I used skim, but a higher fat content milk could also be used)
- 1 teaspoon kosher salt
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1/4 teaspoon black pepper
- 4 cups broccoli florets (about 1 large head)
- 3 cups cooked chicken (about 1 pound of raw chicken)
- 3 cups cheddar cheese shredded
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray. Set aside.
- Bring a large pot of water to a roaring boil. Salt the water with 1 teaspoon kosher salt. Add the pasta and cook according to the time indicated on the box, boiling for the shorter amount of time on the box if there is a range. Reserve 1 cup of pasta water before draining.16 ounces small shell pasta
- Melt the butter in a large skillet over medium low heat. Add the garlic and onion, and saute until both are soft, 5 to 7 minutes.6 tablespoons unsalted butter, 1 small yellow onion, 3 garlic cloves
- Whisk in the flour. Cook until there is no white from the flour visible to ensure that you cook out the flour taste. Slowly whisk in the chicken stock. I like to whisk in about 2 tablespoons at a time to start, adding more after what you just added was absorbed. The more you add the faster you can add it. The whole process should take less than 1 minute.1/3 cup all purpose flour, 1 cup low sodium chicken stock
- Whisk in the pasta water and the milk. Season with salt, parsley, basil, and pepper. Bring to a boil. Add in the broccoli and then reduce the sauce to a simmer, cooking for 5 minutes. Stir occasionally to prevent the sauce from burning. Taste the sauce and add more salt and/or pepper to taste.1 cup milk, 1 teaspoon kosher salt, 1 teaspoon dried parsley, 1 teaspoon dried basil, 1/4 teaspoon black pepper, 4 cups broccoli florets
- Add the cooked pasta, cooked chicken, 1 1/2 cups of cheese, and sauce mixture to the baking dish. Stir to combine. Top with the remaining cheese.3 cups cooked chicken, 3 cups cheddar cheese
- Bake for 10 minutes (uncovered) or until the cheese is melted and bubbly.
Nutrition
Serving: 2cups | Calories: 611kcal | Carbohydrates: 54g | Protein: 34g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 648mg | Potassium: 531mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1043IU | Vitamin C: 42mg | Calcium: 390mg | Iron: 2mg