Broccoli & Chicken Casserole

By Sarah Hunt, AZFB Communications Intern



Blue Sky Organic Farms has the perfect dinner recipe for you to make tonight! Try out this broccoli and chicken casserole, a delicious dish for you and your family.


Broccoli & Chicken Casserole

Serves 6-8




2 c cooked chicken ~ shredded or diced ~ I used leftover rotisserie chicken

8 oz. uncooked penne or rotini pasta

1 lb. broccoli ~ cut into florets

2 TBSP olive oil

½ medium onion ~ diced

8 oz. sliced mushrooms

1 bell pepper ~ diced

2 tsp chopped garlic

3 TBSP flour

1 c chicken broth

1 ½ c milk

1 tsp Dijon mustard

½ tsp paprika

½ tsp dried thyme

½ tsp salt

¼ tsp black pepper

2 c shredded cheddar cheese




  1. Heat oven to 375 degrees.
  2. Cook pasta according to package directions. About 2 minutes before the pasta is done stir in the broccoli to the boiling pasta.  Drain the pasta and broccoli; set aside.
  3. While pasta is cooking heat the oil in a large skillet over medium high heat. Add onion and sauté for 3-4 minutes. Add mushrooms, bell pepper and garlic. Sauté for an additional 5 minutes.
  4. Add the flour to the vegetable mixture and stir until combined. Cook for 2 minutes. Add the broth and stir until most of the lumps are gone.  Add in milk, Dijon and seasonings and stir until combined.
  5. Continue cooking just until it reaches a very soft boil. Remove from heat and stir in 1 ½ c of shredded cheddar cheese.  Add in pasta, broccoli and chicken. Stir until combined.
  6. Pour mixture into a 9×13 casserole dish.
  7. Bake uncovered for 15 minutes. Remove from oven and sprinkle remaining ½ c cheddar cheese over the top.  Bake for an additional 10 minutes.
  8. Serve and enjoy!


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