This casserole is cheesy with yummy broccoli and chicken - sure to be a family favorite.
We tend to eat a lot of broccoli in our household because it's one vegetable we all really like a ton. Casseroles are something I think a lot of Americans - especially in the Midwest - grew up eating, so they are very much a comfort food for me. This one has homemade sauce and a good amount of cheese. Super easy to make and really yummy. The original recipe had mushrooms (that you saute with the onions) but Cami is the only one who eats mushrooms so they usually get omitted.What you need:
- 8 oz. uncooked pasta (I did shell pasta)
- 1 lb. broccoli florets
- 2 Tbsp. unsalted butter
- 1 small white onion, diced
- 4 cloves minced garlic
- 3 Tbsp. all purpose flour
- 1 cup chicken broth
- 1 1/2 cups milk
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups diced or shredded cooked chicken
Directions:
-
Cook pasta in a large stockpot of boiling salt water until al dente. Add broccoli in last minute. Drain and set aside.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add onion and saute for about 5 minutes or until softened.
- Sprinkle flour over the top, stir, and cook for 1 minute.
- Add chicken broth and stir until clumps are gone.
- Add milk, Dijon, salt, and pepper. Stir until combined and bring to a simmer.
- Remove from heat and stir in 1 cup cheddar cheese. Season with salt and pepper if needed.
- Stir together cooked pasta, broccoli, sauce, and chicken. Place in a 9x13-inch baking dish.
- Bake in a preheated 400 degree oven, uncovered, for 15 minutes.
- Remove from oven, sprinkle with remaining 1 cup cheddar cheese. Bake for an additional 10 minutes or until cheese has melted.
Broccoli Chicken Casserole
Ingredients
- 8 oz. uncooked pasta (I did shell pasta)
- 1 lb. broccoli florets
- 2 Tbsp. unsalted butter
- 1 small white onion, diced
- 4 cloves minced garlic
- 3 Tbsp. all purpose flour
- 1 cup chicken broth
- 1 1/2 cups milk
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups diced or shredded cooked chicken
Instructions
- Cook pasta in a large stockpot of boiling salt water until al dente. Add broccoli in last minute. Drain and set aside.
- While pasta cooks, melt butter in a large skillet over medium-high heat. Add onion and saute for about 5 minutes or until softened.
- Sprinkle flour over the top, stir, and cook for 1 minute.
- Add chicken broth and stir until clumps are gone.
- Add milk, Dijon, salt, and pepper. Stir until combined and bring to a simmer.
- Remove from heat and stir in 1 cup cheddar cheese. Season with salt and pepper if needed.
- Stir together cooked pasta, broccoli, sauce, and chicken. Place in a 9x13-inch baking dish.
- Bake in a preheated 400 degree oven, uncovered, for 15 minutes.
- Remove from oven, sprinkle with remaining 1 cup cheddar cheese. Bake for an additional 10 minutes or until cheese has melted.
Notes:
Recipe from Gimme Some Oven
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