Broccoli Chicken Casserole

This has become a staple meal in our household and a favourite for our kids. It usually leaves a good amount of leftovers so we love making it when there is a busy week ahead and we want to have some lunches ready to go!

INGREDIENTS:
6 cups uncooked pasta

1 large head of broccoli, cut into small florets

2 tablespoons olive oil

1 small yellow onion, thinly sliced

4 cloves garlic, minced

3 tablespoons flour

1 cup vegetable or chicken stock

1 1/2 cups milk

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt

1/4 teaspoon black pepper

2 cups shredded marble cheese, divided

2 cups diced cooked chicken

DIRECTIONS:

1. Preheat oven to 400°F.
2. Cook pasta and broccoli: Bring a large pot of salted water to a boil. Cook pasta until just al dente. In the last 1 minute of cooking, add the broccoli florets. Drain and set aside.
3. Sauté vegetables: Heat olive oil in a large pan over medium-high heat. Add sliced onion and cook for 3 minutes. Stir in garlic and cook for 1–2 more minutes until fragrant.
4. Make the sauce: Sprinkle flour over the onions and stir well. Cook for 1 minute. Gradually add the stock, stirring to remove lumps. Stir in milk, Dijon mustard, salt, and pepper. Bring to a gentle simmer, then remove from heat and stir in 1 cup of the shredded cheese until smooth.
5. Assemble casserole: In a 9×13-inch baking dish, combine the cooked pasta, broccoli, chicken, and sauce. Mix well and spread evenly.
6. Bake: Bake uncovered for 15 minutes. Remove from oven, sprinkle remaining 1 cup cheese over top, and bake for another 10 minutes, or until melted and bubbly.

Serve: Serve warm, with extra black pepper or fresh herbs if desired.