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Chicken Noodle and Broccoli Casserole Recipe

Chicken Noodle and Broccoli Casserole recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Noodle and Broccoli Casserole recipe  PDF



1 pound Penne mostaccioli
or elbow macaroni 4 tablespoons Olive oil divided
1 Head broccoli trimmed
into florets stems peeled and sliced 1 1/2 pounds Boneless skinless chicken
breast cut crosswise into thin strips 3 tablespoons Margarine or butter
1 large Onion chopped ( 2 cups)
5 Garlic cloves fine chopped
5 tablespoons Flour
2 teaspoons Dried thyme
2 teaspoons Dried basil
1 cup Dry white wine
1 can chicken broth (13 oz) plus enough
water to make 2 cups 3 cups Low fat milk
2 Bay leaves
1 Pinch ground nutmeg
1/4 cup Chopped parsley
1 cup Freshly grated Parmesan cheese divided
Vegetable oil spray 1 carton part skim (16 oz) ricotta
cheese
Bring a large pot of water to a boil and cook the pasta until just tender. Drain and toss with 1 tablespoon olive oil in a large mi ing bowl. Set aside. Steam or microwave the broccoli until just crisp tender. Rinse under cold water to stop the cooking, drain and add to the noodles. In large frying pan, heat 1 tablespoon of the olive oil and saute the chicken, stirring, until cooked through and just beginning to brown. Remove the chicken from the frying pan and set aside. Add 2 tablespoons olive oil plus the margarine and cook the onion until it begins to soften and become translucent, about 5 minutes. Add the garlic and cook another minute, until it releases its aroma. Sprinkle with the flour and spices, and stir over medium heat for a couple of minutes. Slowly add the wine, stirring, then add the chicken broth and milk. Add the bay leaves, bring the mi ture to a boil, then lower the heat and simmer for 10 minutes. Stir in the nutmeg, parsley, 1/2 cup cheese and the cooked chicken. Add chicken and sauce to the pasta and broccoli in the mi ing bowl and gently combine. Divide the pasta, chicken and broccoli mi ture between two 8 by 11 or 9 by 9 inch baking dishes coated with vegetable oil spray. Top each with spoonfuls of the ricotta, then sprinkle with the remaining Parmesan cheese. Wrap one casserole tightly with aluminum foil and freeze for later use. Bake the other at 350 degrees for about 30 minutes, until hot and bubbly and lightly browned. Each casserole serves 4 to 6. This recipe is adapted from 'The Working Family Cookbook.' Combining boneless chicken thighs with the breasts will save a little more money.

Chicken Noodle and Broccoli Casserole recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
767 people have voted
Last Reviewed on 2019-03-23



Saturday, Mar 23 2019 Download & Print Chicken Noodle and Broccoli Casserole recipe  PDF   Beer Can Chicken recipes RSS   New

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VIVIAN THIELE NRHF19C 1 lb Chicken Breast boneless and skinless Sauce 1/2 c Soy Sauce 1 c Orange Juice 1 tb Lemon Juice 1 ts Sugar 2 Cloves Garlic crushed 1/2 ts Ginger 1 tb Oil 1 md Onion sliced 1 Green pepper sliced 1 Red Pepper sliced 12 Flour Tortillas (6 8 inch) Cut chicken breasts into strips 1/4 thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight. Drain meat well and stir fry in oil along with onion and peppers until all pink color is gone from chicken pieces ...

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