Ingredients for Lauren's Swiss Chicken Broccoli Casserole
- Boneless Skinless Chicken Breasts
- 1 medium onion, diced
- 2 tbsp butter
- 1/2 tsp salt (or to taste)
- 1 tbsp lemon juice
- Fresh Mushrooms
- 2 tbsp all-purpose flour
- Heavy Cream
- 8 oz (2 cups) shredded Swiss cheese
- Fresh Broccoli Florets
- Pasta Noodles
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How to Make Lauren's Swiss Chicken Broccoli Casserole
- Preheat oven to 350°F (175°C).
- Grease a 9x13 inch casserole dish.
- Slice 8 oz mushrooms, separate 1 head of broccoli into florets, dice 1 medium onion, and cube 1.5 lbs raw chicken breast.
- Cook 1 lb pasta according to package directions, drain, and set aside.
- Melt 2 tbsp butter in a large skillet over medium heat. Add chicken and onion; cook, stirring frequently, until chicken is cooked through and no longer pink (about 8-10 minutes).
- Stir in 1 tbsp lemon juice, add mushrooms, and cook for an additional 3 minutes.
- Transfer chicken and onion mixture to the prepared casserole dish, reserving pan drippings.
- In the same skillet, whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in 1 cup heavy cream and 1/2 tsp salt. Bring to a simmer, whisking constantly, until thickened (about 2-3 minutes).
- Reduce heat to low and stir in 6 oz (1 1/2 cups) shredded Swiss cheese until melted and smooth.
- Pour the creamy sauce over the chicken and onion mixture in the casserole dish.
- Add cooked pasta and broccoli florets; gently stir to combine.
- Top with the remaining 2 oz (1/2 cup) shredded Swiss cheese.
- Bake, covered, for 35 minutes, or until bubbly and heated through. Uncover and bake for an additional 5-10 minutes if desired for a browner top.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
123g
Carbs
10g
