Fustini's Oils and Vinegars
Chicken and Broccoli Casserole

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Chicken and Broccoli Casserole


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Chicken and Broccoli Casserole



  • 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


Step 1. 

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.

Step 2. 

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.

Step 3. 

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.

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