Creamy Broccoli-Chicken Casserole
- 1.5 c chopped broccoli
- 3 oz pasta
- 2 t butter (unsalted)
- 1/2 c diced onion
- 1.5 T Flour (Plain)
- 1 c milk
- 2 oz shredded cheddar cheese
- 1/2 t Salt (Table)
- 1/4 t freshly ground black pepper
- 6 oz cooked chicken (boneless skinless, diced)
- 1/4 c chopped pimentos
Preheat oven to 375F.
Cook the broccoli and pasta shells; set aside in a 2-quart casserole dish.
In small saucepan, heat butter until bubbly and hot. Add onion and saute briefly (do not brown). Add flour and stir quickly to thoroughly combine. Remove from heat and gradually stir in milk, stirring until thoroughly blended. Return to heat and cook, stirring constantly, until slightly thickened.
Add cheese and cook over low heat, stirring occasionally, until sauce is thick and creamy, about 2 minutes. Remove from heat and stir in salt and pepper.
Combine remaining ingredients with broccoli and pasta. Pour cheese sauce over chicken mixture and stir to combine. Bake for 30 minutes.
SJ Note 28 May 2011: This was okay. I used orzo instead of shells. Perhaps more herbs or spices next time?