Chicken au Gratin Casserole (Cooking Club Size)

Name: Chicken au Gratin Casserole (Cooking Club Size)
Yield: 12 servings
Ingredients: 1/4 cup (60 mL) butter; 3 lb (1.5 Kg) boneless; skinless chicken breasts; 4 cloves garlic cloves minced; 2 onions chopped; 3 cups (750 mL) chicken stock; 2/3 cups (160 mL) dry white wine; 2 tsp (10 mL) dried tarragon crumbled; salt and pepper to taste; 8 cups (2 L) tortiglioni or other short pasta; 4 cups (1 L) broccoli florets; 3 tbsp (45 mL) all-purpose flour; Topping; 1 lb (450 g) shredded Canadian Havarti* cheese; 1 1/2 cups (375 mL) fresh bread crumbs (whole wheat or white); 1/2 cup (125 mL) chopped fresh parsley

Cheese, chicken, broccoli and pasta make for a wonderfully delicious complete comfort meal. Serve this flavourful casserole with a carrot salad on the side.

Prep: 40 min
Cooking: 40 min

Yields 12 servings

chicken au gratin casserole cooking club size

Ingredients

1/4 cup (60 mL) butter
3 lb (1.5 Kg) boneless, skinless chicken breasts
4 cloves garlic cloves minced
2 onions chopped
3 cups (750 mL) chicken stock
2/3 cups (160 mL) dry white wine
2 tsp (10 mL) dried tarragon crumbled
salt and pepper to taste
8 cups (2 L) tortiglioni or other short pasta
4 cups (1 L) broccoli florets
3 tbsp (45 mL) all-purpose flour
Topping
1 lb (450 g) shredded Canadian Havarti* cheese
1 1/2 cups (375 mL) fresh bread crumbs (whole wheat or white)
1/2 cup (125 mL) chopped fresh parsley

READY FOR REWARDS?

Preparation

Lightly butter three 10 x 10-in (25 x 25 cm) baking dishes.

In large, deep non-stick skillet melt half of the butter over medium- high heat; sauté chicken (in 2 batches) and brown on both sides. Return chicken with any juices to skillet. Add garlic, onion, 3 cups (750 mL) chicken stock, wine, tarragon, salt and pepper to taste. Bring to boil over high heat; reduce heat to low, cover and simmer for about 20 to 25 minutes, or until chicken is cooked through.

Cook the tortiglioni according to instructions on package, adding broccoli florets to the cooking water together with pasta. Drain and set aside.

Preheat oven to 375 °F (190 C°).

Remove chicken from skillet; dice and keep warm.

Mix together the second half of butter and the flour. Stir mixture into remaining juices in casserole. Bring to a boil over medium heat, stirring constantly. Remove from heat, gently stir in tortiglioni, broccoli and chicken dices. Pour in ovenproof dish, cover with topping.

Topping:

In a bowl, combine cheese with bread crumbs and parsley; sprinkle over pasta dish. Bake for about 20 minutes or until topping is golden brown.

Tips

Cooking Club Tips:To save time, look for pre-cut fresh broccoli in the produce section. Frozen, thawed broccoli can be used for the fresh. If using frozen broccoli, thaw and drain under cold running water.

Refrigerate covered casseroles for up to two days, unbaked. To serve; bake casserole in preheated oven, uncovered for 40 minutes or until topping is golden brown and hot.

Remember to wash and sanitize your hands, cutting boards, sink, all work areas and equipment with hot, soapy water before and after handling raw chicken.

*For a change a taste, shred Canadian Canadian-Swiss or Canadian Colby. These cheeses are all great substitutes for Canadian Havarti in this comfort meal.