Chicken Broccoli Casserole

I love simple. This deliciously simple casserole can be made ahead and popped into the oven when you get home – It can also be made with pre-made items from the grocery store (deli chicken, bagged broccoli, etc) or you can put it together with leftover chicken and any veggies you like!  Simple, delicious, and healthy!

Here’s How to Do it:

Place the chicken in a sauce pan and cover completely with water. Add about 1 teaspoon of salt. Simmer until the chicken is completely cooked.

Remove from the water using a slotted spoon and set aside to cool.

Do not discard the water!

Use the water to cook the broccoli.

Drop it gently into the hot water and cook for about 2 -3 minutes, until it’s bright green.

Again, using a slotted spoon, lift the broccoli out and set aside.

Bring the water to a boil again and cook the pasta. When it’s tender, drain, reserving 1/4 cup of the water.

Put the pasta back into the pan. Add 3 tablespoons of the butter, cream, 1/2 cup parmesan and seasoning to the pan. Dissolve the flour in the pasta water and stir in.

Preheat the oven to 350° –

When the chicken is cool enough to handle, pull the meat off the bones and set in a bowl. If you have any extra it’s great for chicken salad sandwiches!

Melt the remaining 2 tablespoons of butter and slice the mushrooms.

Gently sauté until the mushrooms are soft.

Add the chicken and broccoli to the pan.

Stir in the pasta mixture, then transfer it all to a casserole dish. Top with the remaining cheese

and bake for 35 to 45 minutes.

Serve hot!

NOTE: If you have the skin from the chicken, place it in a dish and bake it until it’s crisp – about the same time as the chicken. Crumble it up and put a tablespoon or two on the top of the casserole for some crunchy texture!

© Copyright 2021 The Lazy Gastronome

5 from 5 votes

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Chicken and Broccoli Casserole

This dish can be made in advance and heated when you get home!

Course: Main Course, main dish

Cuisine: American

Keyword: broccoli, casserole, chicken, mushrooms, pasta

Servings: 4 servings

Author: HelenFern

Ingredients

• 2 cups whole mushrooms
• 5 Tablespoons butter
• 2 cups cooked pasta
• 1-1/2 cup shredded chicken (about 3-4 thighs)
• 2 cups broccoli florets
• 1/2 cup cream or half and half
• 3/4 cup fresh grated parmesan
• 1 Tablespoon flour
• 1 Tablespoon garlic parmesan seasoning (1/2 teaspoon of garlic powder will substitute)

Instructions

1. Place the chicken in a sauce pan and cover completely with water. Add about 1 teaspoon of salt. Simmer until the chicken is completely cooked. Remove from the water using a slotted spoon and set aside to cool.

2. Do not discard the water!

3. Use the water to cook the broccoli. Drop it gently into the hot water and cook for about 2 -3 minutes, until it's bright green. Again, using a slotted spoon, lift the broccoli out and set aside.

4. Bring the water to a boil again and cook the pasta. When it's tender, drain, reserving 1/4 cup of the water.

5. Put the pasta back into the pan. Add 3 tablespoons of the butter, cream, 1/2 cup parmesan and seasoning to the pan. Dissolve the flour in the pasta water and stir in. 

6. Preheat the oven to 350° -

7. When the chicken is cool enough to handle, pull the meat off the bones and set in a bowl. If you have any extra it's great for chicken salad sandwiches!

8. Melt the remaining 2 Tablespoons of butter and slice the mushrooms. Gently sauté until the mushrooms are soft.

9. Add the chicken and broccoli to the pan. Stir in the pasta mixture, then transfer it all to a casserole dish. Top with the remaining cheese and bake for 35 to 45 minutes.

10. Serve hot!

Recipe Notes

 

If you have the skin from the chicken, place it in a dish and bake it until it's crisp - about the same time as the chicken. Crumble it up and put a tablespoon or two on the top of the casserole for some crunchy texture!

 

© Copyright 2021 The Lazy Gastronome

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