Ingredients
-
1
-
3
-
1/4
-
1 1/2
-
3/4
-
-
6
-
5
-
1
-
2
-
-
-
-
-
Directions
Weeknight Chicken & Broccoli Casserole, Prepare this casserole in advance , wrap tightly, and freeze for up to 3 months. Just defrost in the fridge overnight and bake the next day at 375 degrees for 30 minutes or so., it was great but i tweeked a little to, left the flour out, enough carbs in the pasta. and added a little bit of velvetta and fresh bacon bits. cause everything taste better with bacon in it. yum yum, Wow, so simple and yet so tasty! I changed it a little due to what I had on hand – used onion powder instead of the onions, fresh chopped broccoli instead of frozen, and a combo of jack and cheddar cheeses instead of muenster never tried that cheese, but I am curious now. I also just pan fried some chopped up chicken, which worked fine as well. I accidentally mixed the noodles, chicken and broccoli instead of layering, but I think it didn’t make too much difference. I love that this recipe doesn’t use a can of soup! Will definitely use this recipe again, thanks for posting!
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Grease a Medium Sized Casserole Dish, Set Aside. |
|
3
Done
|
Saute Onion in Butter For About 3 Minutes. |
|
4
Done
|
Mix in Flour. |
|
5
Done
|
Gradually Stir in Broth, Combining Well. |
|
6
Done
|
Gradually Add Milk to the Saucepan, and Cook Stirring Constantly Until Thickened, About 5 Minutes. |
|
7
Done
|
Stir in Salt and Pepper. |
|
8
Done
|
Remove from Heat. |
|
9
Done
|
Bring 2 Quarts of Water to a Boil. |
|
10
Done
|
Add Egg Noodles, and Cook For 6 Minutes. |
