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How To make Chicken, Noodle and Broccoli Casserole
1 pound Penne
mostaccioli
or elbow macaroni 4 tablespoons Olive oil :
divided
1 Head broccoli trimmed
into florets :
stems peeled and sliced 1 1/2 pounds Boneless skinless chicken
breast :
cut crosswise into thin strips 3 tablespoons Margarine or butter
1 large Onion chopped (@ 2 cups)
5 Garlic cloves :
fine chopped
5 tablespoons Flour
2 teaspoons Dried thyme
2 teaspoons Dried basil
1 cup Dry white wine
1 can chicken broth -- (13-oz) plus enough
water to make 2 cups 3 cups Low-fat milk
2 Bay leaves
1 Pinch ground nutmeg
1/4 cup Chopped parsley
1 cup Freshly grated Parmesan cheese :
divided
Vegetable oil spray 1 carton part-skim -- (16-oz) ricotta
cheese
Bring a large pot of water to a boil and cook the pasta until just tender. Drain and toss with 1 tablespoon olive oil in a large mixing bowl. Set aside. Steam or microwave the broccoli until just crisp-tender. Rinse under cold water to stop the cooking, drain and add to the noodles. In large frying pan, heat 1 tablespoon of the olive oil and saute the chicken, stirring, until cooked through and just beginning to brown. Remove the chicken from the frying pan and set aside. Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes. Add the garlic and cook another minute, until it releases its aroma. Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes. Slowly add the wine, stirring, then add the chicken broth and milk. Add the bay leaves, bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir in the nutmeg, parsley, 1/2-cup cheese and the cooked chicken. Add chicken and sauce to the pasta and broccoli in the mixing bowl and gently combine. Divide the pasta, chicken and broccoli mixture between two 8-by-11- or 9-by-9-inch baking dishes coated with vegetable oil spray. Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese. Wrap one casserole tightly with aluminum foil and freeze for later use. Bake the other at 350 degrees for about 30 minutes, until hot and bubbly and lightly browned. Each casserole serves 4 to 6. This recipe is adapted from 'The Working Family Cookbook.' Combining boneless chicken thighs with the breasts will save a little more money.
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Broccoli Chicken Noodle Casserole Recipe
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How to Make Chicken Noodle Casserole | Chicken Recipes | Allrecipes.com
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Watch how to make a classic chicken and noodle casserole with a crunchy cracker topping. This creamy casserole is the perfect weeknight one-dish meal. And it's even tastier as leftovers.
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Curtis Stone’s Chicken and Broccoli Casserole
Chicken and broccoli never looked so good!
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Cracker Barrel Broccoli Cheddar Chicken Casserole #easydinner #familymeals
Cracker Barrel Broccoli Cheddar Chicken Casserole
8oz cheddar cheese
1 can cheddar soup
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rotisserie chicken
4 sleeves of Ritz crackers
2 sticks of melted butter
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seriously ,the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
seriously the best broccoli recipe of your life ???? ???? even broccoli haters will be amazed !
ingredients :
1 head of broccoli (400g)
250 g of pasta
1/2 onion , chopped
2 garlic cloves
1 tbsp of vegetable oil
2 tsp of salt
a pinch of black pepper
1/4 tsp of nutmeg
4 tbsp of butter (60 g)
4 tbsp of flour ( 30g)
3 cups of milk (700 ml)
1/2 cup of shredded mozzarella cheese (100 g)
1/2 cup of shredded cheddar or gouda cheese (100 g)
enjoy it !
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