Casseroles should always have a place at the dinner table. I have two versions of this recipe; one with traditional pasta, broccoli Divan and the other with zucchini noodles. I make the sauce from scratch. I promise it's not that hard and tastes a thousand times better. Kids love it!
Ingredients
16 oz pasta or 3 small zucchini-zoodled
16 - 20 oz broccoli, cut in small bite-size pieces (omit if using zoodles)
1 medium onion, small diced
3-4 cloves garlic, minced
5-6 mushrooms, small diced
20- 24 oz chicken breasts, bite-size pcs (3 large breasts)
tt salt and pepper
4 tbsp butter
5 tbsp flour
bay leaf
3 cups milk, 2% works
small pinch celery seed
1 tsp garlic powder
1/4 - 1/2 tsp nutmeg
tt salt and pepper
2 tsp Dijon mustard
1-2 tsp Worcestershire sauce
2 cups sharp Cheddar, shredded
1/4 - 1/3 cup Parmesan cheese (optional)
2 tbsp butter
1 cup seasoned breadcrumbs
1 tsp garlic powder
tt salt and pepper
Instructions
Please See Susie's Tips and Tricks
1. Prepare pasta according to package instructions. Once cooked, drain and toss with a small amount of vegetable oil. This prevents the pasta from sticking together. Place in a large casserole dish (9X13) and set aside.
2. Prepare broccoli by chopping small fork-size pieces then cook until slightly el dente on the stove or in a microwave safe container. Place in casserole dish.
3. Now in a large skillet add a drizzle of oil or butter on medium heat. Add onions, garlic, and mushrooms until slightly caramelized and softened. Be sure and add a bit of salt and pepper once its done. Then set in casserole dish.
4. Slice chicken in small bite-size pieces and saute in the pan used for the onions, with a small amount of oil until slightly browned and fully cooked. Set in the casserole and toss with the casserole mixture.
5. In a saucepan (3 qt) melt butter until it sizzles. Now add bay leaf to allow it to get fragrant for a minute. Add flour and using a whisk blend together. Let the this mixture cook a couple minutes. It may froth a bit and get slightly fragrant like cooked flour. Slowly add milk and whisk in. Keep the heat on the medium side and stir to prevent the mixture from scorching. It may take a few minutes but it will thicken. Now add celery seed, nutmeg, garlic powder, and salt and pepper to taste. Remove from heat and add Dijon and Worcestershire. Be sure and season to your desire--you may want more or less flavour. Finally, gently stir in a little bit at a time; the Cheddar and Parmesan, if desired.
6. Preheat oven to 350F. Now prepare the crumb mixture: Melt 2 tbsp butter in a skillet. Now add 1 cup seasoned breadcrumbs, and 1 tsp garlic powder. On medium heat let the crumbs brown and crisp a bit.
Now sprinkle on top of your casserole and place in the oven and heat thoroughly for approximately 15-20 minutes. You may wish to brown a bit by placing under the broiler for a few minutes.
Susie's Tips and Tricks
When substituting pasta for zucchini; slightly cook the zucchini in the microwave, just to take the raw taste away. Approximately 1 minute. Then add in at the very end and heat in the oven.
I used penne pasta as I find it works great for casseroles, that said, use what you have on hand.
The amount of chicken is plenty; you could use 1 lb, we just like lots of protein! Chicken breast is bland I use a Garlic and Herb mixture to help give it some extra flavor you may use salt and pepper alone. Fully cooked chicken is 165F.
Omit mushrooms if you aren't a fan; add more broccoli!
Be sure and taste that sauce. You want a flavoured result. Add more or less of Dijon or Worcestershire if you desire.
Keep the temperature on the lower side; to prevent a burned sauce. Do not add the cheese when the mixture is ultra-hot and bubbling. If you use pre-shredded Cheddar be aware that it has an additive that can make a slightly grainy sauce. It needs time to melt in; stir well.
Don't forget to remove the bay leaf. Of course, in our house it's a game to see who will find it on their plate! LOL!
I substituted half of the seasoned bread crumbs with almond flour to help lower the carbs.
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