Cheesy Chicken and Broccoli Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 16 ounces Mueller’s Jumbo Elbows
  • 16 ounces frozen broccoli florets
  • 2 tablespoons butter or margarine
  • ¼ cup all-purpose flour
  • Salt and pepper, to taste
  • 2 cups milk
  • 3 cups shredded Cheddar cheese, divided
  • 2 cups cooked chicken, diced
  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 2½ 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 ½ cup cheese and bake, uncovered, for 5 additional minutes or until cheese is melted.
Recipe by Sugar, Spice and Family Life at