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A giant casserole dish filled with chicken, broccoli and cheese sauce= frugal dinner in a hurry.
To serve 8 you'll need :
2 pounds boneless, skinless chicken breasts, poached and cut into bite sized pieces
2 pounds of broccoli and/or cauliflower
1/2 stick butter
4 cups milk
4 cups cheese
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
Kosher salt and pepper to taste
Smoked Paprika, garnish, optional
2 pounds boneless, skinless chicken breasts, poached and cut into bite sized pieces
2 pounds of broccoli and/or cauliflower
1/2 stick butter
4 cups milk
4 cups cheese
1 teaspoon dijon mustard
1 teaspoon Worcestershire sauce
Kosher salt and pepper to taste
Smoked Paprika, garnish, optional
Preheat oven to 375 degrees.
Spread the cooked chicken chunks into the bottom of a shallow baking dish.
Season to taste with salt and pepper.
Season to taste with salt and pepper.
Thaw the broccoli and/or cauliflower. I like to save time and water by putting the frozen vegetables into a colander and pouring over the chicken cooking water.
It helps to have one of these pots from the QVC that has the locking lid with the holes, but it isn't necessary.
You could also just nuke the veggies for 4 minutes to thaw.
Drain well and add to the chicken.
And now, make the dreaded white sauce.
You could also just crack open a jar of Cheez Whiz. We don't judge.
It helps to have one of these pots from the QVC that has the locking lid with the holes, but it isn't necessary.
You could also just nuke the veggies for 4 minutes to thaw.
Drain well and add to the chicken.
And now, make the dreaded white sauce.
You could also just crack open a jar of Cheez Whiz. We don't judge.
To make the cheese sauce, start by melting a half a stick of butter over low heat.
Add 3 tablespoons flour and stir to combine.
Cook for 2 minutes but don't let flour brown.
Meanwhile, nuke 4 cups of milk until warm.
Add the milk all at once and whisk hard to combine.
Cook, whisking constantly until sauce thickens.
Taste and add salt, pepper, mustard and Worchestershire sauce.
Shut off the heat and add the cheese.
Add 3 tablespoons flour and stir to combine.
Cook for 2 minutes but don't let flour brown.
Meanwhile, nuke 4 cups of milk until warm.
Add the milk all at once and whisk hard to combine.
Cook, whisking constantly until sauce thickens.
Taste and add salt, pepper, mustard and Worchestershire sauce.
Shut off the heat and add the cheese.
Stir until cheese is melted and well combined.
Taste and correct seasoning.
Pour over vegetables and chicken.
Taste and correct seasoning.
Pour over vegetables and chicken.
Try to cover the veggies pretty well.
Sprinkle with smoked paprika--pretty and delicious.
Sprinkle with smoked paprika--pretty and delicious.
Bake until bubbly -- approximately 25 minutes.
Or if you have little darlings who don't like to wait until the food cools off, pull the casserole out of the oven when the edges start to bubble
and spoon from the edges for the adults and from the center for the children.
Or if you have little darlings who don't like to wait until the food cools off, pull the casserole out of the oven when the edges start to bubble
and spoon from the edges for the adults and from the center for the children.
If there is any left over, and I do mean if,
this makes a pretty good leftover.
this makes a pretty good leftover.
1 comment:
making this this week!
The water from the chicken over the veggies genius.
Never ocurred to me!
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