Gooey, Creamy, Cheesy Chicken and Broccoli Casserole

cheese topped chicken broccoli casserole bake
Gooey, Creamy, Cheesy Chicken and Broccoli Casserole
Servings: 4
Author: Jackie Alpers

Equipment

  • NOTE: I used Le Creuset 7-ounce ramekins
A cheesy chicken and broccoli casserole featuring my copycat condensed Cream of Chicken Soup recipe. For a lower carb version of this dish, replace the pasta with an additional cup of chopped broccoli.

Ingredients

For the Copycat Condensed Cream of Chicken Soup

  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 cup chicken broth or stock
  • ½ cup milk
  • 1/4 tsp onion powder
  • 1/4 tsp freshly-ground black pepper
  • ¼ teaspoon celery salt

For the Casserole

  • 3 cups chopped warm rotisserie chicken (skin removed)
  • 1 ten-ounce bag of steamed broccoli cuts prepared according to package instructions
  • 1 10.5- ounce can of cream of chicken soup
  • 1 cup mini pasta shells
  • 1/2 cup mayonnaise
  • 2-4 tablespoons curry powder (to taste)
  • 1 tablespoon dried onion flakes
  • 1 1/2 cups finely shredded sharp cheddar cheese

Instructions

  • Make the roux. Melt butter in a large saucepan over medium-low heat. Whisk in the flour. Continue whisking constantly for 3-5 minutes or until well combined and slightly puffy. Remove saucepan from the heat and let cool for 2 minutes.
  • Pour in the chicken broth and whisk until well combined.
  • Return the the stove over medium heat. Add the milk and spices and continue to whisk for 2-5 minutes or until it thickens and starts to boil. Remove from heat and set aside.
  • Prepare the pasta shells according to package directions. Drain and set aside.
  • Preheat the oven to 350F degrees. Mix together all of the ingredients, except for the cheese in a large bowl. Spoon the mixture into four 7-ounce ramekins, then place them on a baking sheet. Top each ramekin with an equal portion of cheese and bake for 30 minutes.
Course Main Course
Cuisine American, Midwestern
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