Rainbow Rotini Chicken Broccoli Casserole
Dive into comfort food bliss with this Rainbow Rotini Chicken Broccoli Casserole, a vibrant, all-in-one dish that's perfect for family dinners or meal prepping. Featuring tri-colored rotini pasta, tender shredded chicken, and fresh, nutrient-packed broccoli, this casserole is generously coated in a creamy, homemade cheddar-Parmesan cheese sauce. Topped with crisp, golden panko breadcrumbs for a satisfying crunch, it’s a delightful blend of rich textures and flavors. Ready in under an hour, this easy-to-make casserole is baked to perfection, delivering a hearty, oven-fresh meal that will have everyone coming back for seconds. A must-try for fans of cheesy casseroles, baked pasta dishes, and wholesome chicken dinners!
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Recipe Information
Ingredients
- 12 ounces rainbow rotini pasta
- 2 cups cooked chicken breast, shredded
- 3 cups fresh broccoli florets
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups milk
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 cup Parmesan cheese, grated
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the rainbow rotini pasta in a large pot of salted boiling water until al dente, about 7-8 minutes. Drain and set aside.
Steam the broccoli florets for 4-5 minutes until tender but still vibrant green. Set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually add the milk and chicken broth to the roux, whisking constantly to ensure no lumps form. Cook for 3-4 minutes until the sauce thickens slightly.
Stir in the cheddar cheese, Parmesan cheese, onion powder, garlic powder, salt, and black pepper. Cook until the cheese is fully melted and the sauce is smooth.
In a large mixing bowl, combine the cooked pasta, shredded chicken, broccoli, and cheese sauce. Mix until everything is evenly coated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake the casserole in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the casserole is bubbling around the edges.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 18.9 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1124 mg | 49% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 604 mg | 46% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 682 mg | 15% | |
*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.
