Description
This meal is a bit on the healthier side but still full of flavor. Just add veggie pasta, use non-fat milk, and broccoli. This is a meal the whole family will love.
Ingredients
- 12 ounces, weight Vegetable Rotini Pasta, Al Dente
- ⅛ cups Chicken Stock
- 1 pound Rotisserie Chicken
- 6 Tablespoons Butter, Divided
- 4 Tablespoons Flour
- 3-¼ cups Nonfat Milk
- 12 ounces, weight Cheddar Cheese Block, Grated
- 4 ounces, weight Colby Jack Cheese, Grated
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Dried Thyme Leaves
- ½ teaspoons Smoked Paprika
- 1 Tablespoon Worcestershire Sauce
- 12 ounces, weight Frozen Broccoli, Thawed
- ½ cups Panko Bread Crumbs
Preparation
Cook pasta until cooked al dente. Drain pasta and return back to pot but not on burner. Pour in chicken broth and toss.
Take rotisserie chicken and pull the meat off the bones and remove the cartilage. Take the large pieces of chicken and cut into large chunks. This should give you about 6 cups of chicken or more. Set aside.
Preheat oven to 350ºF and spray a large nonstick casserole dish with nonstick spray and set aside.
In a large pot on low medium heat, melt 4 tablespoons butter. Once butter is melted, sprinkle in flour. The sauce will appear clumpy and may brown slightly. Whisk in the milk 1 cup at a time to smooth out the lumps. The sauce will thicken. Once all the milk has been added, stir to smooth out any clumps. Allow sauce to come to a steady simmer.
Add cheddar cheese and stir until smooth. Simmer for about 2–3 minutes. Next, add salt, pepper, onion powder, garlic powder, thyme, and smoked paprika. Finally, add Worcestershire sauce and stir.
In the pot with the pasta, add broccoli, chicken, cheese sauce, and remaining butter. Stir until evenly incorporated. Pour into casserole dish.
Sprinkle the Colby Jack cheese on top of the casserole and sprinkle panko bread crumbs on top. Place in oven for 20–25 minutes, just until cheese has melted. Allow to cool slightly, and serve!
