This creamy chicken and broccoli casserole brings together tender rotini pasta, browned ground chicken, fresh broccoli, and a rich homemade cheddar cheese sauce.
Prepared without canned soup, this satisfying dish delivers plenty of flavor and protein in a family-friendly meal.
With just 15 minutes of preparation and 39 minutes of cooking, this recipe makes six hearty servings. A quick finish under the broiler creates a melted, golden cheese topping that makes every portion especially inviting.
Ingredients and Measurements
Pasta and Vegetables
- 16 ounces uncooked rotini pasta
- 2 cups finely chopped broccoli florets, divided
- ¼ cup finely diced onion
Chicken and Cheese Sauce
- 1 pound ground chicken
- 2 tablespoons butter
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 2 cups shredded Cheddar cheese, divided
- Salt and black pepper, to taste
- ⅛ teaspoon chipotle powder (optional)
- 1 cup sour cream (optional)
Instructions
1. Cook the Rotini Pasta
Bring a large pot of salted water to a rolling boil. Add the rotini and cook for 7–10 minutes, following the package instructions, until al dente.
Drain thoroughly and set aside. Avoid overcooking, as the pasta will receive additional heat during the final broiling stage.
2. Prepare the Broccoli Cheese Sauce
In a large saucepan, melt the butter with 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped broccoli and cook for approximately 5 minutes, stirring occasionally, until it begins to soften.
Sprinkle the flour over the vegetables and stir continuously for about 1 minute to create a smooth base. Gradually pour in the chicken broth, stirring to prevent lumps. Bring the mixture to a boil, then incorporate the milk.
Season with salt, black pepper, and chipotle powder if desired. Reduce the heat and simmer for 8–10 minutes, stirring regularly, until the sauce thickens.
Add 1 cup of shredded Cheddar and stir until completely melted. Remove the saucepan from the heat.
3. Brown the Ground Chicken
Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and ground chicken, breaking the meat into small pieces with a wooden spoon.
Stir in the remaining broccoli and cook for approximately 10 minutes, until the chicken is browned and thoroughly cooked. Season with salt and pepper to taste. Continue cooking for another 5 minutes, allowing excess liquid to evaporate.
4. Assemble the Casserole
Preheat the broiler to High and lightly grease a 9 × 13-inch baking dish.
Combine the cooked pasta with the prepared cheese sauce, stirring until the noodles are evenly coated. Add the sour cream if using, then fold in the cooked chicken and vegetable mixture.
Transfer everything to the prepared baking dish, spreading the mixture into an even layer. Sprinkle the remaining Cheddar cheese across the top.
5. Broil Until Golden
Place the casserole under the preheated broiler for 3–5 minutes. Watch it carefully as the cheese melts and develops golden-brown edges. Remove the dish once the topping is bubbly and lightly browned.
Allow the casserole to rest briefly before serving so the sauce can settle and the portions are easier to scoop.
Tips for Easy Preparation
- Prepare the vegetables ahead: Chop the broccoli and onion before starting the cooking process to make assembly quicker and more organized.
- Prevent a lumpy sauce: Gradually incorporate the broth while stirring the flour mixture. Add the milk once the broth has been blended smoothly.
- Keep the pasta firm: Cook the rotini just until al dente so it retains its shape when combined with the sauce and heated under the broiler.
- Save on cleanup: Reuse the drained pasta pot to prepare the cheese sauce or combine the cooked ingredients, provided it is large enough.
- Adjust the seasoning: Add chipotle powder for a mild smoky heat, or leave it out for a more traditional cheddar flavor.
- Make a larger batch: Double the ingredients and divide the mixture between appropriately sized baking dishes when serving a crowd.
Nutrition Facts
The estimated nutritional values per serving are based on six portions.
| Nutrient | Amount |
|---|---|
| Calories | 781 kcal |
| Protein | 42 g |
| Total Fat | 38 g |
| Saturated Fat | 20 g |
| Total Carbohydrates | 66 g |
| Dietary Fiber | 3 g |
| Total Sugars | 5 g |
| Cholesterol | 125 mg |
| Sodium | 405 mg |
| Calcium | 465 mg |
| Iron | 4 mg |
| Potassium | 578 mg |
| Vitamin C | 27 mg |
Nutrition values are estimates and may vary with ingredient brands, optional additions, and serving sizes.
Make-Ahead and Storage Instructions
Preparing in Advance
To prepare ahead, assemble the casserole in the greased baking dish, cover it tightly, and refrigerate before broiling. When ready to serve, uncover the dish and place it under a preheated broiler until the cheese topping is melted and golden.
For best results, avoid assembling the dish too far in advance, as the pasta may absorb some of the sauce during refrigeration.
Storing Leftovers
Transfer cooled leftovers into airtight containers and refrigerate for 3–4 days. Keeping individual portions separate makes reheating convenient for quick lunches and dinners.
Reheating
Reheat individual servings in the microwave until thoroughly warmed, stirring if needed for even heating. Larger portions can be reheated in an oven-safe dish until hot throughout.
If the casserole seems dry, add a small splash of milk before reheating to help restore its creamy texture.
Serving Suggestions
Serve this casserole hot as a complete meal, or pair it with a crisp green salad, steamed vegetables, or warm dinner rolls.
The combination of pasta, chicken, broccoli, and cheddar makes it a convenient centerpiece for a family dinner or a comforting meal to prepare ahead for a busy evening.
