This recipe is taken from the 2012 Milk Calendar. Over the years pasta dishes with chicken have been the champions of dinnertime fare. This year we’ve added a fresh update to 1984’s Chicken and Broccoli Casserole with herbs, green beans and grape tomatoes.
- Prep: 15 min
- Cooking: 30 min
- 4 small boneless skinless chicken breasts (about 1 lb/450 g)
- Salt and pepper to taste
- 1 tbsp (15 mL) butter
- 2 green onions sliced
- 3 tbsp (45 mL) all-purpose flour
- 2 1/2 cups (625 mL) Milk
- 2 tbsp (30 mL) chopped fresh basil or 1 tsp (5 mL) dried basil
- 3/4 cup (180 mL) Canadian Provolone or Canadian Swiss or Mozzarella cheese shredded
- 8 oz (250 g) broad egg noodles
- 2 cups (500 mL) fresh or frozen green beans chopped
- 1 cup (250 mL) grape tomatoes cut in half
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Preheat oven to 400 °F (200 °C). Butter a shallow 10- to 12-cup (2.5 to 3 L) baking dish.
Sprinkle chicken breasts with 1/4 tsp (1 mL) each salt and pepper. In a large nonstick skillet, melt butter over medium heat; add chicken and cook, turning once, for about 10 min or until chicken is well browned; transfer to a plate.
Add green onions to skillet; sauté for 1 min. Whisk flour into milk; gradually pour into pan. Cook, stirring constantly; for about 3 min or until slightly thickened. Remove from heat, stir in basil, 1/2 cup (125 mL) of the cheese and remaining salt and pepper.
In a large pot of boiling salted water, cook noodles for about 5 min or until almost tender, adding green beans 2 min before end of cooking (or 1 min if frozen); drain and spread in baking dish.
Pour 3/4 of sauce over noodles in dish; toss gently to coat. Arrange chicken and tomatoes on top. Spoon remaining sauce on chicken; sprinkle with remaining cheese. Bake for about 15 min or until thermometer inserted in thickest part of chicken registers 165 °F (75 °C) and is no longer pink inside.
Replace green beans with broccolini, blanching as directed, or with chopped drained marinated artichoke hearts and add them with tomatoes. Add 1 cured chorizo sausage, sliced, with tomatoes.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||32 % / 354 mg|
|Vitamin B12:||82 %|