I made a yummy,easy casserole today that I found in this month's Real Simple magazine. It's a perfect recipe to bring to a friend who is under the weather, or having a baby, or for a culinary- challenged college kid.
^^Baby Welly in the tummy above^^
I'm afraid it might be pretty fattening- but it sure tastes good. This recipe filled 2 lasagna pans. Good idea to make one for now and freeze on for later. I added chicken to the recipe.
Decadent Broccoli, Cheese and Chicken Casserole
Time 25 minutes(if you buy a pre- cooked chicken)
2 lbs rotini pasta
2 cups milk
2 tbl butter
salt and pepper to taste
3 packages Shredded Cheddar Cheese( I used 3 cheese Mexican)
2 1lb bags frozen broccoli florets
1 roasted chicken( I baked it myself- you could get a rotisserie one for the grocery store)
Boil pasta according to directions on box. Add frozen broccoli 4 minutes into the boiling process.
in the mean time, make a rue by melting the butter and adding flour till thickened- about 2 or 3 minutes. Slowly add the 2 cups of milk, stirring frequently. Add two packets of the cheese and stir till melted. Remove from stove.
Remove and shred chicken into bite size pieces. Drain the pasta and broccoli . Put in casserole dish along with the chicken .Add the cheese sauce, salt and pepper to taste. Sprinkle the final shredded cheese on top. Broil for 3 minutes till browned on top, or put in fridge till dinner, put in oven at 375 f till bubbly and crispy on top