Chicken and Broccoli Casserole
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Chicken and Broccoli Casserole
Ingredients
- Egg noodles for wok - 17.6 oz
- Broccoli - 10.6 oz
- Skin-On Chicken Breasts - 1 piece
- Onion - 2 heads
- Bay leaf - to taste
- Butter - 1.8 oz
- Milk - 7 fl oz
- Chicken Broth - 3 fl oz
- Spices - to taste
- Cheese Spread - to taste
- Egg white - 1 piece
- Wheat Flour - 1.8 oz
Step by Step guide
Step 1
Bring water to a boil for the broccoli, add the florets, and cook for 5 minutes.
Step 2
At the same time, place the chicken breast in a pot, cover with water just enough to barely cover the chicken, cut one onion in half, add it to the pot, add the bay leaf, and salt to taste. Cook for 15 minutes from the moment it boils.
Step 3
While these ingredients are cooking, prepare the sauce. Sauté the onion (1 head) in butter, then add the milk (or cream for a richer sauce) and after a couple of minutes, add the flour and spices (I added salt, pepper, rosemary, and turmeric). Add the flour to taste, but do not make the sauce too thick. Simmer for a couple of minutes, then add a cup of chicken broth and one raw egg.
Step 4
Cook the egg noodles, but do not cook them all the way through.
Step 5
In a baking dish or casserole dish, mix the chopped broccoli, chopped chicken (both not too finely), egg noodles, and sauce, and sprinkle with cheese — the more cheese, the better.
Step 6
Bake in the oven for 40 minutes (first at 180°C, then increase the temperature to brown the cheese).
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