Broccoli, Chicken, & Cheese Bake

Broccoli, Chicken, & Cheese Bake

This is a delicious recipe adapted from Organize Yourself Skinny

Ingredients

• 2 cups dry whole grain rotini
• 3 cups chopped cooked chicken breasts
• 12 ounce “steam in” package frozen broccoli florets, heated
• 2 cups chicken broth
• 1 ½ cups 1% milk or almond milk
• 3 tablespoons flour
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• ½ teaspoon mustard or dry mustard
• ¼ teaspoon salt
• 2 ounces cream cheese, cut into small chunks (I got the Greek yogurt cream cheese)
• ½ cup grated Parmesan cheese (I used half from the green can and half fresh)
• 2 cups shredded cheddar cheese
• ½ cup whole grain panko crumbs
• 1 tablespoon butter or ghee

Directions:

1. Preheat oven to 350 degrees
2. In boiling hot salted water, cook the macaroni until it is very al dente, only about 5 minutes. The pasta should still be very firm. Drain and place pasta into an 11 x 13 casserole dish coated with cooking spray.
3. Place the chicken and broccoli on top of the pasta.
4. Pour the chicken broth and milk into a medium pan. I used the same pan pasta was cooked in.
5. Whisk in the flour.
6. Cook over low to medium heat until it is thick and bubbly, about 5 minutes or so, whisking consistently.
7. Whisk in onion powder, granulated garlic, mustard, and salt.
8. Add in cream cheese and stir until it is completely melted, about 5 minutes.
9. Slowly add in Parmesan and shredded cheddar cheese. Stir until completely melted, about 3-4 minutes.
10. Pour cheese mixture over the chicken, broccoli, and pasta. Stir until all ingredients are combined and evenly distributed.
11. Using a small microwave safe bowl, melt one tablespoon of butter/ghee in the microwave for about 25 seconds or until completely melted.
12. Combine butter and panko crumbs. Sprinkle crumb mixture over the top of the pasta mixture.
13. Bake for 30 minutes or until browned and bubbly.