It is not very often that you find a casserole recipe out there that doesn't use canned cream soups in it. I don't have anything against them, myself, but when I am cooking for just one or two people it is a bit of a waste to open a full can.
I found this recipe on a blog called Skinny Spatula and it did not have any soup included in the recipe. Instead you created a creamy sauce with some very simple ingredients. Chicken stock and cream cheese.
This gets stirred into some diced cooked chicken, onions and garlic, and then the whole lot gets tossed together with broccoli and macaroni pasta and a small quantity of Mozzarella cheese, prior to baking. Simple.
I cut the recipe back to make only two delicious servings. I loved that it included one of my favorite vegetables for added nutrition, was low in fat and so easy to make. The fact that it also ended up being delicious was a bonus!
WHAT YOU NEED TO MAKE EASY CHICKEN & BROCCOLI PASTA BAKE
Just a few very simple ingredients. If you choose low fat or light cheeses then this will be a bit healthier than it would otherwise.
- 4 ounces (1 cup/150g) macaroni pasta
- 1/3 of a broccoli crown (about 1 cup) chopped
- 1 tsp light olive oil
- 2 small or 1 large (150g) chicken breast, cut into bite sized pieces
- 1 small onion, peeled and finely chopped
- 1 small clove garlic, peeled and minced
- 3/4 cup (180ml) chicken stock
- 1/3 cup (3 ounces/90g) cream cheese
- 6 TBS grated Mozzarella, divided
- salt and black pepper to taste
- 8 crackers made into crumbs
- 1 TBS melted butter
If you like you can use frozen chopped broccoli in the place of the fresh broccoli. You can use leftover cooked chicken in the same amount if you have it, as the fresh chicken breast meat. This makes it a great way to use up leftover cooked chicken.
You can use elbow macaroni as I did, or any short cut of macaroni for this. All will work well.
I used low fat cheeses for this casserole, but if you are not too overly worried by the calories, by all means use the full fat cheeses. You will have a much richer result.
The buttered crumbs on top are my own addition. I always enjoy a casserole much more if it has something buttery and crunchy on top!
HOW TO MAKE EASY CHICKEN & BROCCOLI PASTA BAKE
This is a really simple casserole to make. It goes together very quickly and makes for a great mid week supper. You could also put it together ahead of time to the point of baking and chill in the refrigerator overnight, ready to pop into the oven when you get home from work or whatever. Let sit at room temperature for 20 minutes or so before baking so that your casserole dish doesn't crack from the sudden heat change.
Cook the macaroni in a large pot of lightly salted water to al dente, according to the package directions. adding the chopped broccoli to the water for the last 2 to 3 minutes of cook time.Drain, rinse with cold water, and drain again. Set aside.
Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 4 cup/1 liter shallow casserole dish and set aside.Heat the oil in a medium sized non-stick skillet. Add the chicken breast pieces and cook over medium heat until the chicken is cooked through and starting to brown.Add the onion and garlic and continue to cook for a few minutes, until the onion is softened. Season to taste with salt and black pepper.
Add the chicken stock to deglaze the pan and then take off the heat and whisk in the cream cheese, until it melts. Stir in the cooked broccoli and pasta., along with half of the mozzarella.
Spread into the prepared casserole dish, smoothing the top over. Sprinkle with the remaining mozzarella cheese.Whisk the crumbs and butter together and sprinkle over top of the cheese. Bake in the preheated oven for 15 to 20 minutes, until golden brown and the cheese has melted.
True confessions here, I used leftover cooked chicken in mine and it worked very well. Just cube the chicken and pop into the skillet with the onions and garlic and sauté until heated through and the onions soften without browning.
This was creamy and delicious. I think I probably made my sauce a bit creamier than the original, but I really liked it that way! It was really tasty with a salad on the side and a slice of garlic toast. Yummy!
If you are fond of chicken casseroles, and I am for sure, then you might also enjoy the following delicious bakes!
GRANDMA'S CHINESE CHICKEN CASSEROLE - I think we all grew up with a version of this tasty casserole. Cooked chicken, rice, and veggies in a homemade cream sauce and topped with crunchy chow mien noodles and toasted cashew nuts! Delicious and simple. A great way to use up leftover cooked chicken.
LOADED CHICKEN AND CAULIFLOWER CASSEROLE - A low carb riff on a chicken and baked potato casserole. Trust me when I tell you that you won't miss the potatoes. This is is low carb, gluten and sugar free and is very diabetic and keto friendly! Bacon, chicken, spring onions, cauliflower, cheese and some seasonings, put together in a really delicious way!
Yield: 2Author: Marie Rayner
Easy Chicken Broccoli Pasta Bake
Prep time: 10 MinCook time: 30 MinTotal time: 40 MinCreamy, cozy, delicious and healthy. A perfect casserole to hide your veggies in, easy to make.Ingredients
- 4 ounces (1 cup/150g) macaroni pasta
- 1/3 of a broccoli crown (about 1 cup) chopped
- 1 tsp light olive oil
- 2 small or 1 large (150g) chicken breast, cut into bite sized pieces
- 1 small onion, peeled and finely chopped
- 1 small clove garlic, peeled and minced
- 3/4 cup (180ml) chicken stock
- 1/3 cup (3 ounces/90g) cream cheese
- 6 TBS grated Mozzarella, divided
- salt and black pepper to taste
- 8 crackers made into crumbs
- 1 TBS melted butter
Instructions
- Cook the macaroni in a large pot of lightly salted water to al dente, according to the package directions. adding the chopped broccoli to the water for the last 2 to 3 minutes of cook time.
- Drain, rinse with cold water, and drain again. Set aside.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a 4 cup/1 liter shallow casserole dish and set aside.
- Heat the oil in a medium sized non-stick skillet. Add the chicken breast pieces and cook over medium heat until the chicken is cooked through and starting to brown.
- Add the onion and garlic and continue to cook for a few minutes, until the onion is softened. Season to taste with salt and black pepper.
- Add the chicken stock to deglaze the pan and then take off the heat and whisk in the cream cheese, until it melts. Stir in the cooked broccoli and pasta., along with half of the mozzarella.
- Spread into the prepared casserole dish, smoothing the top over. Sprinkle with the remaining mozzarella cheese.
- Whisk the crumbs and butter together and sprinkle over top of the cheese.
- Bake in the preheated oven for 15 to 20 minutes, until golden brown and the cheese has melted.
Did you make this recipe?
Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again! If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
