Friday, March 7, 2014

{Make this} Broccoli Chicken Bake.

Dinner the other night started out so innocently. "Let's just have chicken and broccoli", I said. "Let's eat healthy", I said. And then I started thinking and planning. The end result? This ridiculous broccoli chicken bake that I created out of a macaroni and cheese recipe. Imagine macaroni and cheese... but with chicken and broccoli. It turned out to be more calories than we were aiming for, but it was so absolutely worth it. You need to try this...

Once I decided we were going past broccoli/chicken to greatness, I grabbed this box of pasta. See, I'm a big fan of shape pasta. I think it is a game-changer. This is a Target product here. It takes mac and cheese noodles from good to great.


1 block sharp cheddar cheese, grated (or if you're lazy, one package but it isn't the same...)
1 head broccoli, cut into florets and halved
1 chicken breast
1/2 box pasta
2 medium eggs
1/4th cup milk (more or less as needed for consistency)
8 oz sour cream
panko bread crumbs (about 1/2 cup)
salt/pepper (we also used creole seasoning, you could add your own favorite)

 You'll do:
(preheat oven to 350)
1) Cook your chicken (we salted and peppered), cut into small cubes.

2) Steam your broccoli (do you have a steamer basket? You should...)

3) Boil your noodles (almost al dente but not quite)

4) Shred your cheese (or open the package... if you're going that route)

5) In a bowl, mix your cheese, sour cream, eggs, broccoli, chicken, and pasta. Stir and add milk for consistency

6) Stir in salt/pepper/seasoning and then transfer to your casserole dish. Add panko bread crumb layer on top.

(Don't mind the beer bottles in the background - homebrew has taken over our kitchen and those are waiting to be cleaned and used for the stash)

7) Bake 25 - 30 minutes (until brown on top)

Enjoy! It may not be pretty but it sure was delicious.

In feel good food,

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