Scale

8 ounces uncooked pasta (whole wheat rotini recommended)

1 large head of broccoli, cut into bite-sized florets (about 1 pound)

2 tablespoons butter or olive oil

1 small white onion, thinly sliced

8 ounces baby bella mushrooms, thinly sliced

4 garlic cloves, minced

3 tablespoons flour

1 cup chicken or vegetable stock

1 ½ cups milk

1 teaspoon Dijon mustard

½ teaspoon fine sea salt

¼ teaspoon freshly cracked black pepper

2 cups shredded sharp cheddar cheese, divided

2 cups diced or shredded cooked chicken

Preheat Oven: Set oven to 400°F and prepare a 9×13-inch baking dish.
Cook Pasta and Broccoli: Boil pasta in salted water until al dente. One minute before it’s done, add broccoli florets. Drain both and set aside.
Sauté Vegetables: In a sauté pan, heat butter or oil over medium-high heat. Add onion and cook for 3 minutes. Stir in mushrooms and garlic; sauté for 5 minutes until mushrooms soften.
Make the Sauce: Sprinkle flour over vegetables, stir, and cook for 1 minute. Add stock and whisk until smooth. Stir in milk, Dijon, salt, and pepper. Simmer until thickened. Remove from heat and mix in 1 cup of cheddar.
Assemble the Casserole: In the baking dish, combine pasta, broccoli, chicken, and sauce. Mix well and smooth into an even layer.
Bake and Top with Cheese: Bake uncovered for 15 minutes. Remove, sprinkle remaining cheese over the top, and bake another 10 minutes until melted and bubbly.
Serve: Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.