Well, well, well...what do you know! This is pretty good. My DIL brought me a bag of frozen chicken breasts the other day so I thawed them out to use for dinner. Then my mom called and told me she was bringing me some fried chicken so I wouldn’t have to cook. So I threw that bagged chicken in the fridge faster that a jack rabbit on a hot tar road. But I knew I’d need to use it in the next day or so and THIS is what I came up with. I scoured the pantry for things that would work in this recipe because I did NOT want to go to the store. So, after all that, this recipe turned out really good and something that I’ll be making again. Soon!
Cheesy Broccoli Chicken Bake
1 1/2 cups elbow macaroni ~ cooked al dente
2 cups broccoli florettes ~ washed, blanched
2 -3 cups cooked chicken ~ diced or shredded
1 small onion ~ diced
1 clove garlic ~ minced
3 tablespoons flour
3 tablespoons butter
3 cups sharp cheddar cheese ~ divided use
4 ounces cream cheese ~ room temperature
1/4 cup sour cream
1 cup milk
1 cup heavy cream
Salt and pepper to taste
1 cup Panko bread crumbs
4 tablespoons butter ~ melted
Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.
In a small bowl, combine the Panko bread crumbs and the melted butter. Set aside.
In a large skillet, saute the onion and garlic over medium heat for a couple of minutes.
Melt the butter in the pan then add the flour and cook for a minute or so.
Pour in the milk and cream and cook until thick. Add salt and pepper to taste.
Add the sour cream, cream cheese and 2 cups of the grated cheese.
Cook and stir until melted and well combined.
In a large bowl, combine the cooked pasta, cooked chicken, the remaining 1 cup of cheddar cheese and blanched broccoli.
Pour cheese sauce over everything and toss gently to coat.
Pour into prepared pan and sprinkle with Panko crumb mixture.
Bake for 30 -45 minutes or until lightly browned and bubbly.