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HEALTHIER BROCCOLI CHICKEN CASSEROLE


HEALTHIER BROCCOLI CHICKEN CASSEROLE

Raise your hand if you grew up eating chicken broccoli casserole! Do it with both hands if you always have a can of creamy mushroom soup! Ah, what we can say is what all the cool kids did back in the 80s. ♡ For those of you who still crave a good chicken casserole with returns from time to time, today I have a modern version that I think you will love.
Check out my recipe for chicken and broccoli casserole casseroles 100% scratched, milky, tender and tender!

This is made with all the classic ingredients from my childhood broccoli chicken casserole recipes, just freshened up a bit to bring us to 2019. We say a lot, a lot of broccoli (you can use fresh or frozen), tender chicken (feel free to use the grill as a label), your choice of pasta (I used whole grains, but any one will do), and a lot of hot cheddar cheese (get good stuff! ) Then, instead of canned cream from mushroom soup, this chicken broccoli casserole recipe includes a light homemade creamy mushroom sauce instead, cooked with plenty of fresh mushrooms and spicy seasonings to ensure that this casserole is not soft.

This is a modern, creamy, cozy and comfortable food in the best possible way. And get ready because it disappears in an instant.

Let's cook the chicken casserole!

DESCRIPTION

This hearty broccoli casserole recipe with chicken is made of your choice from pasta, tender chicken and broccoli and the most delicious creamy cheddar mushroom sauce. See notes above for possible ingredients too.

INGREDIENTS

8 oz raw pasta * (I used whole wheat rotini)
1 large broccoli head *, cut into bite-sized inflorescences (about 1 pound of inflorescences)
2 tablespoons butter or olive oil
1 small onion, thinly sliced
Baby Bella Mushrooms (Cremini) 8 oz, thinly sliced
4 garlic cloves, minced
3 tablespoons flour
1 cup chicken or vegetable stock
1 1/2 cups milk
1 teaspoon Dijon mustard
1/2 teaspoon shallow sea salt
1/4 teaspoon fresh cracked black pepper
2 cups (8 ounces) grated spicy cheddar cheese, separated
2 cups diced (or chopped) boiled chicken

INSTRUCTIONS

  1. Preheat oven to 400 ° F.
  2. Cook the pasta in a large pot of salted boiling water until it is smooth. However, about 1 minute before the pasta is ready, add the broccoli to the boiling water for pasta and mix until mixing. Drain the pasta and broccoli and set aside.
  3. Meanwhile, heat the oil (or oil) in a large frying pan over medium heat. Add onion and fry for 3 minutes, stirring occasionally. Add mushrooms and garlic and fry for another 5 minutes, stirring occasionally, or until the mushrooms are cooked.
  4. Sprinkle the flour evenly with the onion mixture and mix until smooth. Cook for 1 minute, stirring occasionally. Add to the broth and mix everything together until most lumps disappear. Add to milk, dijon, salt and pepper and mix until mixed. Continue to cook the sauce until it reaches a boil. Then remove from heat and add 1 cup of grated cheese until it mixes. Try and season with salt and pepper, if necessary.
  5. In a large 9 x 13-inch baking dish, mix cooked pasta, broccoli, mushroom sauce, and chicken. The cast is not mixed yet. Smooth the casserole in an even layer.
  6. Bake uncoated for 15 minutes. Then remove the pan from the oven, evenly sprinkle the remaining cheddar cheese on top with a casserole and bake for another 10 minutes or until the cheese is soft and melted.
  7. Serve warm, seasoning with optional black pepper and / or fresh herbs if desired.
This article is adapted from this site.

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