Mac N Cheese Chicken Broccoli Casserole
Indulge in the ultimate comfort food with this Mac N Cheese Chicken Broccoli Casserole—a creamy, cheesy, and perfectly baked dish that's both hearty and wholesome. This casserole combines tender elbow macaroni, juicy chicken breast, and vibrant broccoli florets, all smothered in a velvety homemade cheddar-Parmesan cheese sauce. Topped with a crispy, golden breadcrumb crust, every bite is a delightful medley of textures and flavors. Perfect for busy weeknights, this crowd-pleasing dinner is easy to prep, bakes in just 30 minutes, and satisfies all the cravings of traditional mac and cheese with an added boost of protein and veggies. Whether you're feeding the family or meal-prepping for the week, this one-dish wonder checks all the boxes—comforting, nutritious, and irresistibly good.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces elbow macaroni
- 3 cups broccoli florets
- 2 cups cooked chicken breast, shredded or cubed
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 cup bread crumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set it aside.
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions. Add the broccoli florets to the pot during the last 2 minutes of cooking. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the milk and chicken broth, ensuring there are no lumps. Continue to cook over medium heat, stirring constantly, until the mixture thickens, about 5-6 minutes.
Reduce the heat to low, then stir in 1 1/2 cups of the shredded cheddar cheese and 3/4 cup of the Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and garlic powder.
In a large mixing bowl, combine the cooked macaroni, broccoli florets, shredded chicken, and cheese sauce. Mix well to evenly coat all ingredients.
Transfer the mixture to the prepared casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese and Parmesan cheese over the top.
In a small bowl, mix together the bread crumbs and olive oil. Sprinkle this mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 862 mg | 288% | |
| Sodium | 7137 mg | 310% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 44.3 g | ||
| Protein | 311.7 g | 623% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3525 mg | 271% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 2718 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
