Chicken, Noodle And Broccoli Casserole

* Exported from MasterCook *

CHICKEN, NOODLE AND BROCCOLI CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Casseroles
Main dish Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Penne -- mostaccioli
or elbow macaroni
4 tablespoons Olive oil -- divided
1 Head broccoli -- trimmed
into florets -- stems peeled
and sliced
1 1/2 pounds Boneless -- skinless chicken
breast -- cut crosswise
into thin strips
3 tablespoons Margarine or butter
1 large Onion -- chopped (@ 2 cups)
5 Garlic cloves -- fine chopped
5 tablespoons Flour
2 teaspoons Dried thyme
2 teaspoons Dried basil
1 cup Dry white wine
1 can chicken broth -- (13-oz) plus enough
water
to make 2 cups
3 cups Low-fat milk
2 Bay leaves
1 Pinch ground nutmeg
1/4 cup Chopped parsley
1 cup Freshly grated Parmesan -- cheese -- divided
Vegetable oil spray
1 carton part-skim -- (16-oz) ricotta
cheese

Bring a large pot of water to a boil and cook the pasta until just tender.
Drain and toss with 1 tablespoon olive oil in a large mixing bowl. Set
aside. Steam or microwave the broccoli until just crisp-tender. Rinse
under cold water to stop the cooking, drain and add to the noodles.
In large frying pan, heat 1 tablespoon of the olive oil and saute the
chicken, stirring, until cooked through and just beginning to brown.
Remove the chicken from the frying pan and set aside. Add 2 tablespoons
olive oil plus the margarine and cook the onion until it begins to soften
and become translucent, about 5 minutes. Add the garlic and cook another
minute, until it releases its aroma. Sprinkle with the flour and spices,
and stir over medium heat for a couple of minutes. Slowly add the wine,
stirring, then add the chicken broth and milk. Add the bay leaves, bring
the mixture to a boil, then lower the heat and simmer for 10 minutes. Stir
in the nutmeg, parsley, 1/2-cup cheese and the cooked chicken. Add chicken
and sauce to the pasta and broccoli in the mixing bowl and gently combine.
Divide the pasta, chicken and broccoli mixture between two 8-by-11- or
9-by-9-inch baking dishes coated with vegetable oil spray. Top each with
spoonfuls of the ricotta, then sprinkle with the remaining Parmesan
cheese. Wrap one casserole tightly with aluminum foil and freeze for later
use. Bake the other at 350 degrees for about 30 minutes, until hot and
bubbly and lightly browned.
Each casserole serves 4 to 6.
This recipe is adapted from 'The Working Family Cookbook.' Combining
boneless chicken thighs with the breasts will save a little more money.





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