Chicken and Broccoli Casserole
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Chicken and Broccoli Casserole
Category
Meat and Poultry
Ingredients
- 1 tablespoon Fustini's Herbs de Provence olive oil, plus more for baking dish
- 2 cups whole milk
- 1 pound boneless, skinless chicken breast, cut in half horizontally
- 2 teaspoons Dijon mustard
- 8 oz cream cheese, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 12 oz wide egg noodles
- 12 ounces broccoli florets or broccolini
- 8 oz sharp cheddar cheese, shredded
- 1 cup coarse fresh bread crumbs
Ingredients
Directions
- Preheat the oven to 350 degrees. Brush a 3-quart Dutch oven or oven-proof baking dish with oil. Bring milk to a simmer in a pot. Add chicken, simmer until cooked, 5 minutes. Transfer to a plate. Remove pot from heat, whisk in mustard and cream cheese. Season with salt and pepper.
- Shred chicken. Cook noodles in a pot of boiling salted water for 3 minutes. Add broccoli, cook until noodles and broccoli are al dente, 2 minutes. Reserve 1/2 cup pasta water. Drain noodles and broccoli, toss with chicken, sauce, pasta water, and cheddar. Transfer to baking dish.
- Toss breadcrumbs with oil, sprinkle over casserole. Cover with parchment-lined foil, bake for 20 minutes. Uncover casserole, increase heat to broil. Cook until the top is golden brown in places and breadcrumbs are crisp, 4 to 5 minutes.