Chicken Spaghetti Casserole with Broccoli

No soup needed in this family fave Chicken Spaghetti Casserole with Broccoli. Using hummus to create a thick, rich sauce, it’s comfort food you can feel good serving your entire family.

Chicken Spaghetti Casserole with Broccoli

Are casseroles unmillennial?

Or are they just simply a good idea that nobody ever blogs about anymore?

I feel like the more I look at Instagram, the more I think everyone in the world is eating nothing but chocolate chunk cookies, smoothie bowls, and salads.

Where are the dishes that kids like mine are gonna say “Mom, can we have some more?!?!”

I’ll tell you where one of those dishes is. Right here:

 

Chicken Spaghetti Casserole with Broccoli

I get that the whole can-of-soup casseroles of my childhood *may* not be topping the charts on most searched recipes of 2018. But gimme a tub of hummus, and I’ll give you a baking dish full of something your family will love. Remember this?

 

That Chicken Florentine Lasagna shown above was an ah-ha moment for me. Creating it, I realized that hummus makes AN EXCELLENT creamy filling. Not that I’m a can-of-soup hater, but hummus is, in my opinion, a better choice for a dish like this… mainly because it’s a good way to sneak in a little plant protein to a dish that would otherwise be lacking. Hummus – as I’m sure you know – is made from one of the original sources of plant protein, beans. I don’t know about at your house, but at mine, my peeps aren’t eating enough beans as it is.

Sure, hummus is always heavenly simply scooped up with veggies or on pita chips. But I’ve discovered that by tossing it together with some chicken, veggies and pasta you’ve got a quick and easy dinner that satisfies picky eaters… no can opener needed!

Print

Chicken Spaghetti Casserole with Broccoli

Chicken Spaghetti Casserole

No soup needed in this family fave Chicken Spaghetti Casserole with Broccoli. Using hummus to create a thick, rich sauce, it’s comfort food you can feel good serving your entire family.

  • Author: Regan Jones
  • Yield: Makes 9 servings 1x
  • Category: Main Dish
Scale

Ingredients

8 ounces dry spaghetti (I used ALDI liveGfree brown rice spaghetti)
12 ounces fresh broccoli, cut into small florets (about 4 cups)
8 ounces fresh mushrooms, sliced
1 teaspoon olive oil
12 ounces cooked chicken, shredded
1 (10-ounce) container (about 1 1/4 cups) Sabra Original Hummus
1 cup milk
1 tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 ounces shredded part-skim mozzarella cheese
1/4 (1 ounce) cup grated parmesan cheese

Instructions

  1. Preheat oven to 400 degrees F.
  2. Boil noodles according to package directions; add broccoli during the last 2 minutes. Drain. Place in large mixing bowl.
  3. Meanwhile, saute mushrooms in olive oil
  4. Combine noodles, broccoli, mushrooms, chicken and remaining ingredients (except for cheese) in a large bowl; mix well.
  5. Spray a 9-inch square baking dish with cooking spray. Spoon spaghetti mixture evenly into dish.
  6. Cover and cook for 45 minutes. Sprinkle with cheese; bake an additional 10 minutes. Let stand 10 minutes before serving.

Nutrition

  • Calories: 315
  • Sugar: 2.4 g
  • Sodium: 537 mg
  • Fat: 12.3 g
  • Carbohydrates: 29.4 g
  • Fiber: 3.3 g
  • Protein: 22.4 g

 

© This Unmillennial Life ® by Regan Jones. All images & content on this site are copyright protected. Please do not use my images or content without my permission.

2 Comments

  1. Kathryn Mercurio on May 7, 2018 at 6:42 pm

    I love how you incorporated spaghetti into this dish! I want to try this!

    • thisunmillenniallife on May 8, 2018 at 2:02 pm

      Comfort food at it’s best!

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.