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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 lb penne, mostaccioli or elbow macaroni, cooked al dente, drained
4 tbsp olive oil, divided
1 heat broccoli, trimmed into florets, stems peeled and sliced, steamed until crisp-tender
1 1/2 lbs boneless, skinless chicken breasts, cut crosswise into thin strips
3 tbsp butter
1 large onion, chopped
5 clove garlic, finely chopped
5 tbsp flour
2 tsp dried thyme
2 tsp dried basil
1 cup dry white wine
1 (13 oz) can chicken broth plus enough water to make 2 cups
3 cups milk
2 bay leaves
Pinch ground nutmeg
1/4 cup chopped parsley
1 cup grated parmesan cheese, divided
1 (16 oz) carton part-skim ricotta cheese
Toss cooked pasta with 1 tbsp olive oil in a bowl. Add steamed broccoli to pasta.
In a skillet, heat 1 tbsp olive oil and saute chicken, stirring, until cooked through and just beginning to brown. Remove chicken and set aside. Add 2 tbsp olive oil plus butter and cook onion until tender and translucent, about 5 minutes. Add garlic and cook another minute, until it released its aroma. Sprinkle with flour and spices, stirring to blend and heat through. Slowly add wine, stirring to loosen up flour and add broth and milk. Add bay leaves, bring mixture to a boil and lower heat to a simmer for 10 minutes. Stir in nutmeg, parsley, 1/2 cup cheese and cooked chicken. Add chicken and sauce to pasta mixture and stir to combine.
Divide between to casserole dishes sprayed with cooking spray. Top each with spoonfuls of ricotta, and then sprinkle with remaining parmesan cheese. Bake at 350 for 30 minutes until hot and bubbly and lightly browned.
NOTE: I like to wrap and freeze one of the casseroles for later and then bake.
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CHICKEN, NOODLE AND BROCCOLI CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
1 lb penne, mostaccioli or elbow macaroni, cooked al dente, drained
4 tbsp olive oil, divided
1 heat broccoli, trimmed into florets, stems peeled and sliced, steamed until crisp-tender
1 1/2 lbs boneless, skinless chicken breasts, cut crosswise into thin strips
3 tbsp butter
1 large onion, chopped
5 clove garlic, finely chopped
5 tbsp flour
2 tsp dried thyme
2 tsp dried basil
1 cup dry white wine
1 (13 oz) can chicken broth plus enough water to make 2 cups
3 cups milk
2 bay leaves
Pinch ground nutmeg
1/4 cup chopped parsley
1 cup grated parmesan cheese, divided
1 (16 oz) carton part-skim ricotta cheese
Toss cooked pasta with 1 tbsp olive oil in a bowl. Add steamed broccoli to pasta.
In a skillet, heat 1 tbsp olive oil and saute chicken, stirring, until cooked through and just beginning to brown. Remove chicken and set aside. Add 2 tbsp olive oil plus butter and cook onion until tender and translucent, about 5 minutes. Add garlic and cook another minute, until it released its aroma. Sprinkle with flour and spices, stirring to blend and heat through. Slowly add wine, stirring to loosen up flour and add broth and milk. Add bay leaves, bring mixture to a boil and lower heat to a simmer for 10 minutes. Stir in nutmeg, parsley, 1/2 cup cheese and cooked chicken. Add chicken and sauce to pasta mixture and stir to combine.
Divide between to casserole dishes sprayed with cooking spray. Top each with spoonfuls of ricotta, and then sprinkle with remaining parmesan cheese. Bake at 350 for 30 minutes until hot and bubbly and lightly browned.
NOTE: I like to wrap and freeze one of the casseroles for later and then bake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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