Chicken & Broccoli Casserole

This recipe is a store cupboard throw together main dish that is filling and comforting without being a big hassle. It goes together quickly and is on the table in less than an hour.

Ingredients

• 5 TBSP butter, divided
• 1 lb of chicken breast, cut into bite-size pieces
• 1/2 lb cremini or field mushrooms, sliced
• 1 small onion, diced (about 1/2 a cup)
• 2 TBSP dry vermouth or water
• 2 TBSP all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups shredded Colby Jack cheese (6 oz), divided
• 1 tsp dry parsley
• 1 tsp Dijon mustard
• 1 tsp Worcester sauce
• 1/4 cup sour cream
• 1 tsp fine sea salt
• 1/2 tsp fresh ground black pepper
• 10 to 12 oz of broccoli florets, cooked tender-crisp (I use steam in bag)
• 1/2 cup panko bread crumbs
• Cooked egg noodles to serve

Instructions

1. Preheat the oven to 375 f and butter a 2-quart casserole dish.
2. In a large pot over medium-high heat, melt 2 tablespoons of the butter. As soon as the butter is melted add the chicken and cook until just done. Remove chicken to a bowl leaving as much of the butter in the pan as possible.
3. Add the mushrooms and the onion to the pan with a splash of dry vermouth or water. Cook until the mushrooms give up their juices and the onion is soft and translucent. Then take them out of the pan and add them to the chicken.
4. Add 1 tablespoon of butter, and the flour. Whisk until smooth. Add the milk and whisk until thick and bubbly. Whisk in 1 cup of cheese until it is completely incorporated into the sauce.
5. Remove the pan from the heat and whisk in the parsley, mustard, Worcester sauce, sour cream, salt, and pepper. Add in the chicken, mushrooms, onions, and any liquids they left in the bowl, along with the broccoli. Fold the chicken and vegetables into the sauce.
6. In a small heatproof bowl, melt the last 2 tablespoons of butter in the microwave and then stir in the breadcrumbs.
7. Pour the filling into the prepared casserole dish, and sprinkle over half the breadcrumbs, then the last 1/2 cup of cheese, then the rest of the breadcrumbs.
8. Bank in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling.
9. Let rest for 5 minutes, then serve over cooked egg noodles.

Makes 4 Servings

Notes

This can be a real store cupboard recipe if you use canned chicken and canned mushrooms. You can even use a half teaspoon of onion powder instead of diced onions if you don’t have any fresh stuff on hand.