Chicken and Broccoli Pasta Bake
Description
This chicken dish is full of delicious goodness. It has chicken, pasta, broccoli, 2 cheese and spices all garnished with a crunchy cracker and cheese topping.
Ingredients
1 lb. cooked chicken, left over or rotisserie work great
1 lb. uncooked pasta (elbow macaroni, penne or ziti)
1 lb. broccoli florets
1 qt. whole milk
5.2 oz. Boursin cheese
1 c. heavy cream
¼ c. sour cream
1 whole egg, beaten
2 c. Cheddar cheese, shredded
2 T. butter
2 c. onions, diced
3 T. all-purpose flour
1 t. kosher salt
½ t. white pepper
inch freshly ground nutmeg
pinch dry mustard
non-stick cooking spray
Topping:
1 sleeve Ritz crackers, crumbled
2 T. butter, melted
1 c. shredded Cheddar cheese
Directions
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Preheat oven to 350 degrees.
Cut cooked chicken into bite sized pieces; set aside.
Cook pasta al dente according to package directions. Don't overcook it.
While pasta is cooking, blanch broccoli in boiling salted water for 1 ½ minutes; cool under cold water to stop cooking process. Set aside.
In a saucepan, heat milk to hot, but do not boil; keep warm.
In a large bowl, mix Boursin cheese, heavy cream, sour cream, beaten egg and 2 c. shredded Cheddar chees; set aside.
In a pan larger than the one with the milk, heat butter until melted; add onions; cook 3 minutes; add flour to form a thick roux. Cook 4 minutes over medium until the raw flour smell/taste is gone. Add hot milk to the butter and flour mixture, one third at a time, whipping during each addition. Add salt, pepper, nutmeg and mustard; stir to combine. Remove from heat.
Drain hot pasta; add to a large bowl with cheese mixture; stir to combine. Add cooked chicken and blanched broccoli; stir to combine.
Stir in the hot milk mixture; pour into a 4 qt. casserole dish that has been sprayed with non-stick cooking spray. Mixture will be loose, but firms up after it comes out of the oven and rests.
In a small bowl, mix crushed Ritz crackers, butter and Cheddar cheese; sprinkle over the top of the casserole.
Bake 45 minutes uncovered. Remove from oven; let rest 10-15 minutes before serving.
8-10 servings.