Four-Cheese Broccoli and Chicken Casserole

  • Servings: 6
  • Prep: 15
  • Cook Time: 30

Combine cheddar, mozzarella, Asiago and garlic and herb cream cheese to make the cheesiest oven bake yet!


12 oz.No Yolks® Extra Broad
1 headbroccoli, cut into small florets
1 cupcheddar cheese, shredded
1/2 cupmozzarella cheese, shredded
1/2 cupAsiago cheese, shredded
7.5 oz.garlic and herb cream cheese, cubed
2 Tbspbutter
1 cupcooked chicken, shredded
2 Tbspfresh chives, finely chopped


  1. Preheat oven to 400˚F. Cook pasta according to package directions, adding broccoli in the last 5 minutes of cooking. Drain; reserving 1 cup of cooking liquid.
  2. Meanwhile, stir together Cheddar, mozzarella and Asiago; set aside.
  3. Return reserved cooking liquid to pot set over low heat. Whisk in cream cheese until smooth; add pasta, broccoli and butter, tossing to coat well. Reserve 1/2 cup cheese mixture; stir remaining cheese mixture and chicken into pasta mixture until cheese starts to melt.
  4. Transfer to greased 13- x 9-inch baking dish. Sprinkle with reserved cheese mixture.
  5. Bake for about 20 minutes or until golden brown and heated through.
  6. Garnish with chives before serving.


If you want a bold kick with this meal, try using jalapeño cream cheese. For a lighter version, substitute the heavy cream for coconut milk. For a more savory meal, add crumbled bacon! Cover baking dish or place in an airtight container and keep in the fridge for a maximum of 3 to 4 days.