Creamy Chicken and Broccoli Casserole
Simple, classic comfort food to please a crowd!
Creamy Chicken and Broccoli Casserole
Ingredients
- 1 lb short pasta such as ditalini, macaroni, or shells
- 3 cups broccoli florets, chopped
- 2 cups cooked chicken, chopped
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 5 cups whole milk
- 1 cup Parmesan cheese, freshly grated
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1 1/2 cups mozzarella cheese, grated
Preparation
- Preheat oven to 375°F and grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large pot of salted boiling water, cook pasta 2 minutes less than package directions indicate. During the last 3 minutes of cooking, add broccoli to pot. Drain and rinse with cold water to stop the cooking process.
- In a large saucepan over medium heat, melt the butter. Whisk in flour and cook, whisking continuously, for 1-2 minutes.
- Gradually whisk in milk. Continue cooking, whisking frequently, until mixture bubbles and thickens. Remove from heat and stir in Parmesan cheese, salt, pepper, garlic powder, and nutmeg.
- In a large bowl (or your baking dish), stir together pasta, broccoli, chicken, and sauce. Transfer to baking dish, top with mozzarella cheese, and bake until golden brown, about 30 minutes. Enjoy!