So Here’s Why I’m Slightly Obsessed with This Casserole

You know that perfectly comforting dish you kind of fall back on when you just… can’t even with the kitchen? This Healthy Chicken Broccoli Pasta Casserole is that for me. I first tried making it when my cousin (I won’t name which one but you know who you are) claimed casseroles were boring. Joke’s on her because now, every time she comes over, she asks for the pasta bake thing with the greens and chicken. Which, fine, is not the most poetic way to name it, but hey, it works. Plus, if you’ve ever juggled five things and then realized dinner wasn’t one of them—this is the rescue recipe.

Why This Keeps Making It Into My Weekly Menu

I make this when it’s raining (British drizzle, anyone?), or when I have zero brainpower left after work. My family goes absolutely bananas for it because it’s super creamy and full of veggies—so I get mom points without actually spending hours on it. (Confession: I once forgot the pasta. Do not recommend.) And if I’m being honest, there’s something so cheering about pulling a bubbly, golden pan out of the oven. Oh, and the leftovers? Even better, in my very enthusiastic opinion.

What You’ll Need for the Magic (And What You Can Swap)

Chicken breast or thighs (about 2 medium pieces, diced) – I sometimes grab a rotisserie chicken if I’m really running behind, or, you know, forgot to defrost.
Broccoli (a big head, cut into bite-sized pieces) – I toss in frozen florets sometimes, which my grandmother would probably side-eye, but they’re honestly fine.
Whole wheat pasta (a big handful or about 300g) – Any short pasta works. I even used penne once and nobody noticed (I noticed, though… weirdly important to me).
Greek yogurt (about 1 cup) – This makes it creamy without all the faff of making a roux. Sour cream works too. Don’t skip this, trust me.
Milk (half a mug, whatever’s in the fridge; oat milk works but tastes a bit muddier if you ask me)
Cheddar cheese (a decent handful, grated) – I love a sharp mature cheddar, but anything that melts is grand. Tried mozzarella once; it went a bit stringy, but everyone still ate it.
Garlic (2-3 cloves, squashed and chopped up) – Or just a teaspoon of the jar stuff when elbows are lazy.
Onion (1 small, diced finely – or half if you hate onion surprises like my partner)
Salt, pepper, paprika (a generous pinch of each)
Olive oil (drizzle for the pan)
Optional: extra veg like chopped red pepper or frozen peas – go mad!

Alright, Here’s How You Actually Make It

First, preheat your oven to about 190°C (375°F if you speak Fahrenheit). Butter or oil up your favorite casserole dish—you’ll be so glad you did later, trust me.
Boil the pasta in salted water until just al dente (still a bit springy). I usually throw the broccoli into the same pot with three minutes left; saves washing up. If you forget and boil it separately, you’ll be just fine.
While that’s sorting itself, get a big frying pan on the go. Splash in some olive oil and toss in your diced chicken. Sizzle away until it’s just cooked through (don’t stress if it’s a teeny bit under—oven time finishes it off). Toss in the onion and garlic; breathe in, then fight off the dog who always turns up at this stage.
Drain your pasta and broccoli (don’t scald yourself; the steam is a monster) and chuck it straight into the casserole dish. Add the chicken mix on top.
Mix together the Greek yogurt, milk, and half the cheese. Pour this all over the casserole. Sprinkle on the rest of the cheese and a pinch of paprika. If it looks a bit lumpy or strange, that’s just how it starts—mine looks downright questionable but always ends up lush.
Bake uncovered for around 25 minutes or until it’s all bubbling and golden. I use this time to tidy up, make a cup of tea, or let’s be honest, scroll my phone instead.
Let it cool just a bit before diving in. This is where I sneak a taste, usually burning my tongue, but some habits die hard.

Things I’ve Figured Out (The Hard Way)

If you undercook the pasta too much, it comes out weirdly chewy. Just aim for “slightly firm”. You’ll get the hang of it.
Broccoli stems are totally edible—just chop them thin. My son disagrees, but what does he know?
If the top gets too brown, loosely cover with foil. Or, if you like a crunchy top, just keep an eye on it (my oven runs hotter on the left for some reason…still haven’t fixed it).

Other Experiments (Good and Not-So-Good)

Tried it once with quinoa instead of pasta… wouldn’t recommend, it just didn’t behave.
Swapped cheddar for crumbled feta—actually pretty great, but you get a totally different vibe. Salty, tangy, less meltiness.
Vegetarian version? Yep, used canned chickpeas instead of chicken, and my veggie friend said it was better than expected!

Kit I Use (But Don’t Panic if You Don’t Have It)

Casserole dish—anything big and deepish. Roasting tins work too.
Colander—but I’ve used tongs and a slotted spoon in a pinch, just less graceful.
A good knife. Or, whatever’s actually sharp in your drawer (we all have that one weirdly blunt knife, don’t we?)

Healthy Chicken Broccoli Pasta Casserole

How to Store It (Though, I’d Be Surprised if You Have Leftovers!)

Keeps well in the fridge for two days, covered up. I stashed some in a lunchbox once and honestly, it tasted better than the fresh-out-of-oven batch. The flavors get friendly overnight, like a bunch of mates after the pub. It does freeze, but the texture will get a bit odd—so best just to eat up.

When I Actually Serve This

Usually I dish this up with a quick green salad or, if we’re celebrating (or just had a naff day), a thick slice of garlic bread alongside. My sister swears by eating it with ketchup, but I can’t explain that one. Weirder still, my mate Rick brings sriracha!

Things I’ve Learned (The Hard Way, Usually)

Don’t put this straight under a grill to try to brown it faster. I tried… melted cheese rubberizes; nobody needs that.
Let it sit five minutes before slicing, or you’ll basically have a pasta landslide instead of nice squares.
If you rush the chicken, it’s just going to taste sad. Give it a few extra minutes; worth it.

Let’s Jump Into Some Qs I Actually Get

Can I make this ahead of time?: Yep – assemble everything, cover, stash it in the fridge, then bake when you’re ready. Pauses for at least a day (though not much more or the pasta gets a bit too soft).
What pasta is best?: Honestly, whatever’s hanging about—fusilli, penne, shells. I wouldn’t use spaghetti though; it just turns into a tangled bird’s nest!
Could I do this dairy-free?: Actually, yes—I tried with coconut yogurt and a vegan cheddar. Different flavor but still tasty.
Is fresh broccoli essential?: Nah, frozen’s fine (I even use it straight from the freezer, just add a minute or two to the boiling).
Can I skip the meat?: Do as you please! I like chickpeas or even white beans for a veggie version.

Small Digression – Cheesy Sides That Go Well

If you’re a cheese fiend like me, you owe it to yourself to check out this proper cheesy garlic bread version. Oh, and if you want tips for prepping chicken safely, the NHS food safety page is where I double-check when my brain’s foggy. Also, someone once asked me about the Food Network chicken-broccoli casserole; it’s quite different, but fun to mix things up.

I know that’s a wild amount of info. But trust me: this is way easier (and tastier) than it looks. If the casserole sticks a bit, just soak the dish (let someone else scrub it)! Enjoy whatever you end up with – even the flops have their charm.

Healthy Chicken Broccoli Pasta Casserole: My Cozy Go-To Recipe