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Cheesy Chicken and Broccoli Casserole

Yields10 ServingsTotal Time50 mins

This chicken and broccoli casserole is coated in a cheese sauce and baked until bubbling for a delicious meal the whole family will enjoy.

Elbows and broccoli coated in a cheese sauce, baked in a casserole dish

Ingredients
 16 ounces Mueller’s Jumbo Elbows
 16 ounces frozen broccoli florets
 2 tablespoons butter or margarine
 1/4 cup all-purpose flour
 Salt and pepper, to taste
 2 cups milk
 3 cups shredded Cheddar cheese, divided
 2 cups cooked chicken, diced
Cooking Directions
1

Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray.

2

Cook pasta according to package directions; after 6 minutes of boiling, add broccoli cuts to pasta and continue cooking per package directions; drain and set aside.

3

Return hot, empty pan to medium heat and add butter. Once butter has melted, whisk in flour until blended well. Season with salt and pepper, to taste.

4

Add milk and cook, whisking constantly, until mixture simmers.

5

Remove from heat and stir in 2 1/2 cups shredded Cheddar cheese, stirring until melted and smooth. Add chicken, pasta, and broccoli and stir gently to mix.

6

Place in baking dish. Bake, uncovered for 20 minutes or until internal temperature reaches 165°F.

7

Sprinkle with remaining 1/2 cup cheese and bake, uncovered, for 5 additional minutes or until cheese is melted.

Nutrition Facts

Serving Size 8-10

Servings 0