Chicken Broccoli Casserole
This Chicken Broccoli Casserole is a quick and easy comfort food meal you can have on the table in less than 30 minutes.
Servings: 6 people
Calories: 919kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- ½ cup butter
- ¼ cup onion finely diced
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- ¼ cup flour all-purpose
- 3 cups milk
- 2 ½ cups mozzarella cheese divided
- 5 slices cooked bacon chopped; about ⅓ cup
- 12 oz frozen broccoli florets
- 3 cups pasta shells small; cooked according to packing directions
- 3 cups chicken cooked; shredded
Instructions
- Preheat the oven broiler and adjust the racks to be at least 5 inches from the element.
- Melt the butter in the Dutch oven over medium high heat. Begin to sauté the onion and whisk in the granulated garlic and black pepper.
- Once the onions have soften whisk in the flour until it makes a paste.
- Slowly pour in the milk and whisk to incorporate the roux.
- Whisk in the cheese by the handful, making sure it doesn’t clump and becomes smooth. Reserve about a half a cup for the topping.
- Stir in the crumbled bacon, reserving a tablespoon for the topping.
- Add the broccoli and stir it in well. Allow the broccoli to heat through.
- Stir in the cooked pasta.
- Add the chicken. Make sure everything is well combined.
- Sprinkle the reserved cheese and bacon over the top. Place in the oven and broil for 5-9 minutes, or until the top is bubbly golden brown.
Nutrition
Calories: 919kcal | Carbohydrates: 55g | Protein: 49g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 1141mg | Potassium: 686mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1948IU | Vitamin C: 52mg | Calcium: 859mg | Iron: 2mg
