If you grew up eating broccoli chicken casserole, you’re definitely not alone — and if yours always came with a can of cream of mushroom soup, raise both hands! ✋✋ It was the ultimate comfort food classic of the 80s, and honestly, it’s still just as cozy today.
For anyone craving that nostalgic, creamy chicken casserole but wanting something a bit fresher and lighter, this Healthier Broccoli Chicken Casserole is going to hit the spot.
This recipe keeps everything you love about the classic — tender chicken, hearty pasta, lots of broccoli, and a creamy, cheesy sauce — but gives it a wholesome upgrade. Instead of canned soup, we make a homemade creamy mushroom sauce from scratch, packed with fresh mushrooms, garlic, and just the right amount of sharp cheddar. The result? A casserole that’s comforting, flavorful, and made entirely with real, fresh ingredients.
It’s cozy, creamy, and cheesy — everything you want in comfort food, only lighter and better for you.
Why You’ll Love This Recipe
- Made 100% from scratch — no canned soups here!
- Creamy and cheesy, but lighter than the classic version.
- Packed with broccoli and lean chicken for a hearty, balanced meal.
- Perfect for weeknight dinners, meal prep, or family gatherings.
Ingredients You’ll Need
- Pasta: Use any kind you love — whole-wheat, gluten-free, egg noodles, or even chickpea pasta.
- Broccoli: Fresh or frozen both work beautifully. You’ll need about 1 large head (or 1 pound of florets).
- Mushrooms: Baby bella (cremini) mushrooms add amazing flavor, but white or mixed mushrooms work too.
- Sauce ingredients: Butter (or olive oil), onion, garlic, flour, chicken or vegetable stock, milk, Dijon mustard, salt, and pepper.
- Cheddar cheese: Go for a good-quality aged sharp cheddar and shred it yourself for the best flavor and melt.
- Chicken: Any cooked chicken works — baked, sautéed, or shredded rotisserie chicken for an easy shortcut.
How to Make Broccoli Chicken Casserole
- Cook the pasta and broccoli:
Boil the pasta in generously salted water until al dente. About a minute before it’s done, toss in the broccoli florets to blanch them. Drain both and set aside. - Make the creamy mushroom sauce:
In a large pan, melt the butter (or heat the oil). Sauté the onion for 3 minutes, then add mushrooms and garlic. Cook until tender, about 5 minutes.
Sprinkle in the flour and stir for a minute to form a roux. Gradually whisk in the stock, followed by milk, Dijon, salt, and pepper. Simmer until slightly thickened, then stir in half of the shredded cheese until smooth and creamy. - Combine everything:
In a 9×13-inch baking dish, mix together the pasta, broccoli, cooked chicken, and mushroom sauce. Stir until well combined, then spread evenly in the pan. - Bake:
Bake uncovered at 400°F (200°C) for 15 minutes. Remove from the oven, sprinkle with the remaining cheese, and bake another 10 minutes — until bubbly and golden. - Serve:
Serve warm with a sprinkle of black pepper or fresh herbs. Enjoy that cozy, homemade flavor!
Recipe Tips & Variations
- Switch up the protein: Try this with cooked sausage, shrimp, or even tofu for a vegetarian twist.
- Use rice instead of pasta: Cook 1 cup of rice and stir it in instead of pasta for a classic chicken-and-rice casserole.
- Try different cheeses: Mozzarella and Parmesan for mild flavor, or pepper jack for a little kick.
- Add herbs: Fresh parsley, thyme, or basil brighten up the flavors.
- Make it vegetarian: Omit the chicken and add more mushrooms or extra veggies like bell peppers or spinach.
- Gluten-free: Use gluten-free pasta and swap flour for a gluten-free blend or cornstarch slurry.
Serving Suggestions
This casserole pairs perfectly with a crisp green salad or roasted veggies. It’s also fantastic for meal prep — just portion and refrigerate or freeze for easy lunches and dinners later in the week.
Nutrition & Storage
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: Cool completely, wrap tightly, and freeze for up to 3 months. Reheat in the oven until warmed through.
Cozy, Creamy, and Wholesome
This Healthier Broccoli Chicken Casserole has everything you love about the classic — gooey cheese, creamy sauce, tender chicken — without the heaviness or processed ingredients. It’s comfort food you can feel good about serving your family again and again.
Healthier Broccoli Chicken Casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6–8 servings
Ingredients
- 8 ounces uncooked pasta* (such as rotini, penne, or whole-wheat)
- 1 large head broccoli*, cut into bite-sized florets (about 1 pound)
- 2 tablespoons butter or olive oil
- 1 small white onion, thinly sliced
- 8 ounces baby bella (cremini) mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 cup chicken or vegetable stock
- 1½ cups milk (any kind)
- 1 teaspoon Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- 2 cups cooked chicken, diced or shredded
Instructions
- Preheat oven to 400°F (200°C).
- Cook pasta and broccoli:
Bring a large pot of salted water to a boil. Cook pasta until al dente. About 1 minute before pasta is done, add the broccoli florets to the boiling water. Drain pasta and broccoli together and set aside. - Make the mushroom sauce:
Heat butter or oil in a large sauté pan over medium-high heat. Add onion and cook for 3 minutes, stirring occasionally. Add mushrooms and garlic, and sauté for 5 more minutes, or until mushrooms are tender.
Sprinkle flour evenly over the mixture and stir to coat. Cook for 1 minute. Gradually whisk in the stock until smooth. Add milk, Dijon, salt, and pepper, and stir until combined. Bring to a simmer, then remove from heat and stir in 1 cup shredded cheddar until melted and smooth. Taste and adjust seasoning as needed. - Assemble the casserole:
In a 9×13-inch baking dish, combine the cooked pasta, broccoli, chicken, and mushroom sauce. Toss gently until everything is evenly coated, then spread into an even layer. - Bake:
Bake uncovered for 15 minutes. Remove from oven, sprinkle remaining 1 cup cheddar cheese evenly on top, and bake another 10 minutes, or until the cheese is melted and bubbly. - Serve:
Serve warm, garnished with black pepper or fresh herbs if desired.