Broccoli Chicken Casserole

6 standard portions

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Ingredients

• 8 ounces uncooked pasta (GF works too)
• 1 large head of broccoli (cut into small florets)
• 2 tablespoons butter
• 1 small yellow onion (thinly sliced)
• 3 cloves garlic (minced)
• 3 tablespoons all purpose flour (gluten free works too)
• 1 ½ cups chicken stock
• 1 cup milk (whole or 2%)
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 ½ cups cheese (I used a mix of sharp cheddar and monterey jack)
• 2 cups cooked shredded chicken

Method

1. In a saucepan, cook the pasta as per the package directions. Add the fresh broccoli florets to the water in the last 5 minutes of cooking. Remove the pot from the heat and drain.
2. In a pan or a casserole dish that is safe to put on the stove, melt butter and cook the onion for 2-3 minutes until soft and translucent. Add the garlic next, and cook for about 30 seconds or until fragrant.
3. Add the flour, cook for one minute, then gradually stir in the chicken stock and milk. Season the sauce with salt and pepper.
4. Stir in half of the cheese, and keep stirring until it’s completely melted. Taste the sauce and adjust the seasoning to your preference.
5. Stir in the cooked chicken, broccoli, and pasta. If you made the sauce in a pan that is not oven-safe, then transfer the mixture to a casserole dish. Top with the remaining cheese.
6. Cook in the oven for 15 minutes at 350°F/180°C until the cheese has melted and the casserole is bubbly.