Recipe by Jill P
"This casserole is a hit with my whole family. Even my children enjoy eating their broccoli with this homemade meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
rotini pasta, uncooked
extra-virgin olive oil
broccoli florets, finely chopped
salt and pepper to taste
chipotle chile powder
Cheddar cheese, shredded
onion, finely diced
Easy and good mid-week dinner. I hate making changes before reviewing a recipe, but I had to use fresh chicken breast. I diced the breast and browned it, then I added the broccoli and followed the recipe from there. I don't think there is a need to use two skillets, one worked fine for me. I also chopped the broccoli in the food processor, and I used more than called for. I didn't add the chili pepper, but I did use the sour cream. My picky 5-year-old ate it and my husband finished the leftovers the next day. I suggest adding fresh garlic. Next time I'm going to add celery and garlic with the chicken, and add carrots with the broccoli.
Three stars as written (for the sheer heart-attack-waiting-to-happen-ness of it), a big FIVE STARS with alterations! As far as the sauce goes... I skipped the butter and reduced the oil by at least half. I used less cheese than called for and split the cheese between mozarella and parmesan and used some red chili pepper flakes to spice it up. When it was time to add the sauce to the rest, I had to add a little more broth and milk to get the right consistency, but it tasted great, regardless. So far as the bulk of the recipe, I used tri-color veggie rotini, ground turkey, again FAR less oil than called for, and added in four cloves of garlic. My biggest change? For me, it remained a skillet casserole only! I did not take the final step of pouring it in a pan, adding even MORE cheese, and sticking it under the broiler. That step is simply unnecessary as it should be absolutely delicious straight from the frypan!!
I had a hard time figuring out how I would rate this recipe. What I came up with is that it was way too much work to end up with a plain ole pasta and chicken dish. My husband and I both liked it and we will be eating the huge amount of leftovers. We liked the spice but thought it might need some lime juice to finish the flavor. I also like the sorta low-fat easy sauce in the recipe, which I might use as a base for other recipes. Here's my main problem with the recipe- I make casseroles to cut down on cooking steps, casseroles are supposed to cook in the oven. This recipe still has you cook everything and then combine it and broil. I may as well have just eaten it out of the bowl once I mixed it all together, since it was already hot and everything was fully cooked. I sprinkled it with bread crumbs to make it more crispy, which I liked.
At first glance I was going to this recipe exactly as it was, but after reading the reviews, changed it completly. I browned the chicken first, then added an entire diced onion, brocolli and diced red pepper. To that I added the chicken brother and a tsp of thyme and garlic salt. I covered and let simmer. Once brocolli was al dente I added about 1/2 cup of parmesan and about 1/4 cup of cream cheese, let simmer and thicken. Then I tossed it with egg noodles and shredded cheddar and baked till heated through.
A little blah, but good. Next time I'll work a little of my magic.
After reading the reviews here, I added a teaspoon each of basil and oregano to the cheese sauce/broccoli mixture, and about 1/2 teaspoon of chili powder. I also added a clove of crushed garlic to the chicken/onion mixture as it cooked, and used about 1/2 cup of onion instead of 1/4 cup. It tasted good!
Nice and simple. I chopped the broccoli in the food processor to disguise it from my 1 yr old - he gobbled it up! I also used ground turkey rather than chicken & halved the recipe. This is great for kids but nothing special for we grownups who prefer something with a little more zing...
After reading all that goes into this recipe, I found that it was too much work for chicken and pasta. Anyways, i added some diced shrimp, took away the onions,sour cream, made it with fresh chopped chicken breast and instead of chicken broth added one half of a chicken boullion for more flavor. My family loved this dish, was out of the kitchen in 30 minutes. Thanks to the author of this recipe, it is interesting, i will make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Chicken and Broccoli Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 781
** Calories from Fat: 345
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy baked chicken and broccoli casserole.
See how to make the ultimate one-dish broccoli and rice casserole.
Check out this Texan-inspired chicken casserole.