"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CHICKEN BROCCOLI CASSEROLE Recipe

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This recipe for CHICKEN BROCCOLI CASSEROLE, by , is from 2019-2020 MANNINGS All Star Cheer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Submitted by Joclyn Gonzalez; From the Kitchen of Casey Salles

Category:
Category:

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

Directions:
Directions:
- Heat oven to 400°F.
- 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.
- 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.
- 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.
- 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.
- 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.
-Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

Personal Notes:
Personal Notes:
*Pasta: Any type of pasta will work here — traditional (semolina), whole-wheat, egg, gluten-free, or alternative-grain pasta.

*Broccoli: Feel free to use 1 pound of frozen broccoli florets (thawed) in place of fresh broccoli if you prefer.

 

 

 

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