Total Time
Prep 25 mins
Cook 20 mins


Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Butter an 11 x 8-inch baking pan or a casserole dish.
  3. In a large bowl, toss together the steamed broccoli and the cooked pasta.
  4. In a heavy-bottomed saucepan, heat the butter over medium heat.
  5. Add in the onion; cook for about 3 minutes, or until softened.
  6. Stir in the garlic and flour; cook for 1 minute.
  7. Stir in thyme, then slowly whisk in the chicken broth and the half and half cream (or milk); add in the bay leaf and the 1/4 cup Parmesan cheese, bring to a medium boil, reduce heat; cook gently for 6-7 minutes, until mixture is thickened.
  8. Add in the chicken pieces; cook for 2-3 minutes, until chicken is barely cooked through.
  9. Remove from heat, season with salt, pepper and nutmeg.
  10. Add the mixture to the bowl with the pasta/broccoli mixture, add in the chopped parsley; stir until mixed.
  11. Transfer to prepared greased baking dish or casserole dish.
  12. Dot with the cottage cheese.
  13. Sprinkle with grated Parmesan cheese.
  14. Bake for 20 minutes, or until heated through, and the top is lightly browned.


Most Helpful

i just tried this for dinner. i would suggest cooking the pasta VERY al dente. this would eliminate the dish being a little runny and pasta a little too soft. other than that, feel free to add more fresh herbs than what is listed. i used 3 cups shell pasta and 4 cups frozen broc. maybe the frozen broc was too wet for this and i should have maybe used fresh. i will make this again. the flavor was very nice.

opmomof2 October 14, 2011

My husband loved this casserole. He said it was even better the next day. I thought it needed more salt, and it was a little runny. Maybe the type of cottage cheese I used caused this, or maybe I did not cook the sauce long enough. It does have a nice flavor, and I will make again soon.

Linda B June 28, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a