TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Baked Macaroni and Cheese with Bell Peppers

Beef and Noodle Casserole

Pasta with Bolognese Sauce

Teri Riley's Turkey and Pasta Florentine

Pasta Recipes

Potluck Recipes

Baked Pasta with Chicken, Broccoli and Three Cheeses

Serves 4

This recipe is based on one I found in a Barilla pasta cookbook. I made a few changes to the original, both to suit my tastes and to make preparation easier. It is absolutely delicious. I am not a big fan of blue cheese, but I do like it in some dishes. It works for me in this casserole because it adds just a hint of flavor. This makes an easy dinner for a family meal or a spectacular dish for a potluck event, but is equally appropriate for a special occasion or casual entertaining.

Ingredients

  • 2 tablespoons butter, preferably unsalted
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup low-sodium chicken broth
  • 1-1/2 cups shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 8 ounces penne rigate or similar pasta
  • 2 cups frozen broccoli florets
  • 2 to 3 cups skinned and boned leftover poached or roasted chicken, torn into large pieces
  • 1/2 cup crumbled blue cheese

Melt the butter in a saucepan; stir in the flour until well blended and cook about 2 minutes, being careful not to let the mixture brown. Gradually stir in the milk and broth and cook, stirring constantly, over low heat until mixture is smooth and comes to a boil, about 8 minutes. Stir in 1 cup of the mozzarella and 1/4 cup of the Parmesan; immediately remove from heat.

Cook the pasta according to package directions, just a little shy of al dente. Add the broccoli and cook about 2 minutes more. Drain well and rinse with cold water to stop the cooking.

Preheat the oven to 350° F. Combine the pasta, broccoli, cheese sauce and chicken; spread in a shallow 2-quart baking dish. Drop pieces of blue cheese on top and tuck into the pasta with your fingers. Sprinkle the surface with the remaining mozzarella and Parmesan. Bake until top is golden and mixture is bubbly, about 25 minutes. Let set for about 10 minutes before serving.

Notes: You can certainly use fresh broccoli in this recipe. Cook it with the pasta for the last 5 minutes or so. This is a great recipe in which to use a store-bought rotisserie chicken. Leftover baked pasta reheats well in the microwave or in the oven, covered.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.