Autumn, Back to School, Baked or Casserole, Chicken, Dinner, Main Dish, Winter
October 13, 2016
This chicken and broccoli casserole is coated in a cheese sauce and baked until bubbling for a delicious meal the whole family will enjoy.
16 ounces Mueller’s Jumbo Elbows
16 ounces frozen broccoli florets
2 tablespoons butter or margarine
1/4 cup all-purpose flour
Salt and pepper, to taste
2 cups milk
3 cups shredded Cheddar cheese, divided
2 cups cooked chicken, diced
1Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray.
2Cook pasta according to package directions; after 6 minutes of boiling, add broccoli cuts to pasta and continue cooking per package directions; drain and set aside.
3Return hot, empty pan to medium heat and add butter. Once butter has melted, whisk in flour until blended well. Season with salt and pepper, to taste.
4Add milk and cook, whisking constantly, until mixture simmers.
5Remove from heat and stir in 2 1/2 cups shredded Cheddar cheese, stirring until melted and smooth. Add chicken, pasta, and broccoli and stir gently to mix.
6Place in baking dish. Bake, uncovered for 20 minutes or until internal temperature reaches 165°F.
7Sprinkle with remaining 1/2 cup cheese and bake, uncovered, for 5 additional minutes or until cheese is melted.
Add 1 teaspoon of poultry seasoning to flour mixture with salt and pepper for added flavor.
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