I made this dish a few months back~ but never got around to typing out the instructions… so here it is!
When I was little, I remember my mom baking casseroles. She was the QUEEN of the casserole. We had a casserole for dinner at least once a week. I (almost always) loved them 🙂 Mom was always able to dig into the pantry & fridge and magically make something yummy out of nothing. I don’t have that skill. However, I’m getting better at it!
I had some left over chicken and decided that a casserole would be the best way to ‘use it up.’ However, I didn’t want to use a can of cream of X (insert chicken, mushroom, etc.). There’s just a whole bunch of highly processed ingredients in those cans… so, I decided to try to make my own sauce.
The result was super yummy. This dish, is by NO means healthy~ but it was incredibly yummy. Steve & my father in law gave it two thumbs up!! Hope you like it too.
- 1/2 rotisserie chicken, shredded
- 1-8oz package low fat cream cheese
- 1-8oz block motz cheese (divided)
- 3 oz shredded parmesan
- 1/2 c. sour cream
- 1 package 10oz frozen broccoli, cooked & drained
- 1 onion, caramelized w/olive oil
- 2 Tbsp flour
- 2 Tbsp butter
- 2 c. skim milk
- 1/2 c. chicken broth
- 3 cloves garlic
- 1/2 box whole grain noodles
- Bread crumbs & extra butter
Pre heat oven to 350. Caramelize the onion with olive oil in a large, oven proof dish. While the onion is caramelizing, cook the frozen broccoli and boil the noodles. When the onion is almost cooked, add in the garlic. Combine onions, garlic, & broccoli in a separate dish & set aside.
Next, prepare the sauce. In the oven proof pan, make a roux with the flour & butter. Slowly add in the chicken broth, then the milk whisking constantly. Turn heat to a simmer and stir until sauce starts to thicken. Add in the cream cheese, sour cream, and 1/2 of the mozzarella cheese.
Combine the onion/broccoli/garlic mixture with the noodles, rotisserie chicken, & sauce mixture in the oven proof pan. Toss to combine. Top with shredded parmesan & remaining mozzarella cheese. Next, warm the remaining butter in the microwave & toss with bread crumbs. Sprinkle the casserole with the bread crumbs. Bake at 350 for 30-45 minute, or until mixture is bubbly & bread crumbs are browned.