Healthier Broccoli Chicken Casserole


Healthier Broccoli Chicken Casserole

Healthier Broccoli Chicken Casserole

Casseroles always remind me of my mom. She used to make delicious chicken casseroles when I was a kid. All of them were topped with, wait for it … crumbled up potato chips. And I loved it!

adapter from :recipestonourish.com/

Ingredients
   
    1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets)
    8 ounces uncooked pasta* (I used whole-wheat rotini)   
    1 small white onion, thinly sliced
    2 tablespoons butter or olive oil   
    4 cloves garlic, minced
    8 ounces baby bella (cremini) mushrooms, thinly sliced   
    1 cup chicken or vegetable stock
    3 tablespoons flour  
    1 teaspoon Dijon mustard
    1 1/2 cups milk
    1/4 teaspoon freshly-cracked black pepper
    1/2 teaspoon fine sea salt   
    2 cups diced (or shredded) cooked chicken
    2 cups (8 ounces) shredded sharp cheddar cheese, divided

Instructions
 
number one Heat oven to 400°F.
number two Cook pasta in a large stockpot of generously-salted boiling water until it is al dente.      However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined.  Drain both the pasta and broccoli, and set aside.
number three Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.
number four Sprinkle the flour evenly over the onion mixture and stir until combined.  Cook for 1 minute, stirring occasionally.  Add in the stock, and stir everything together until most of the clumps are gone.  Add in the milk, Dijon, salt and pepper and stir until combined.  Continue cooking the sauce until it reaches a simmer.  Then remove from heat and stir in 1 cup of the shredded cheese until it is combined.  Taste and season with additional salt and pepper, if needed.
number five In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken.  Toss until combined.  Smooth the casserole out into an even layer.
number six Bake uncovered for 15 minutes.  Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.
number seven Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

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