Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat the oven to 350 degrees F (180 degrees C). Grease a 11x7-inch or 2-quart baking dish and set aside.
Step 2
In a large pot, cook the
Rotini Pasta (3 cups)
for 3 minutes less than al dente, and 4 minutes less if using gluten-free pasta.
Step 3
Add the
Broccoli Florets (3 cups)
to the boiling pasta and cook together for 2 additional minutes. Drain and rinse with cold water to stop the cooking. Set aside.
Step 4
Meanwhile, in a large deep skillet, heat the
Olive Oil (1 Tbsp)
over medium-high heat. Add the
Chicken (1 lb)
and season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/8 tsp)
. Cook until the chicken is no longer pink on the outside.
Step 5
Add the
Garlic (2 cloves)
and cook 30 seconds longer. Reduce the heat to low, and add
Butter (2 Tbsp)
to melt.
Step 6
Sprinkle
All-Purpose Flour (2 1/2 Tbsp)
, remaining
Salt (1/2 tsp)
,
Ground Black Pepper (1/8 tsp)
,
Onion Powder (1/2 tsp)
,
Dry Mustard (1/2 tsp)
, and
Ground Nutmeg (1 pinch)
. Stir to coat the chicken.
Step 7
Gradually add in the
Chicken Broth (1 cup)
, scraping up browned bits at bottom of the pan.
Step 8
Pour in the
Milk (1 1/2 cups)
. Increase the heat to medium and simmer to thicken, about 2 minutes, stirring constantly. Gradually stir in
Sharp Cheddar Cheese (1 cup)
until melted. Remove from the heat. Gently stir in the pasta and broccoli.
Step 9
Transfer to the prepared baking dish. Sprinkle the casserole with the remaining
Sharp Cheddar Cheese (1 cup)
. Cover securely with a large piece of greased foil.
Step 10
Bake for 20 minutes, or until hot throughout.
Step 11
Remove the foil and bake 5 minutes longer, or until the cheese is bubbly.
Rate & Review
{{id}}